Thyme Enough at Last

Kimchi Pork Stew

Total Time
1 hour

A quick and easy Korean-inspired pork stew in the pressure cooker.

For the stock, I usually just heat some water in my kettle, pour it over a bunch of dried porcini mushrooms, steep them for a bit, and strain the stock. You can let it steep while prepping the rest on the ingredients. Alternately, you can use any vegetable or chicken stock.



  • 3 lbs pork shoulder, cut into 1.5ish-inch cubes, large runs of fat removed
  • 3 cups kimchi, chopped, with liquid
  • 1 medium onion, roughly chopped
  • 3 cloves garlic, peeled and crushed
  • 2 green onions, sliced
  • 2½ cups porcini mushroom stock (see note)
  • ½ Tbsp soy sauce
  • 2 dashes fish sauce
  • ¼ cup gochugaru (Korean red pepper flakes)
  • 2 Tbsp gochujang (Korean fermented pepper paste)

For Serving

  • toasted seasme seeds
  • sliced green onions
  • rice


  1. Combine all stew ingredients in the pot of your pressure cooker.
  2. Pressure cook on high for 30 minutes, then do a natural release for up to 20 minutes.
  3. Serve over rice, topped with sesame seeds and green onion.

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