The Ninja Foodi Kimchi Jjigae

Notes for Next Time: ​The Sour Factor: If your kimchi is very sour, increase the sugar by 0.5 tsp. If it's very fresh/new, add an extra 0.5 tsp of rice vinegar. ​Liquid Level: If the dumplings soak up too much broth next time, you can safely bump the water to 700ml without losing flavor.

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Step 1

The Pressure Base ​Load the Pot: Place the Kimchi (550g), Kimchi Juice, Zucchini (155g), all Mushrooms, Chilli Padi, Spring Onion whites, Garlic, Gochugaru, Soy Sauce, Vinegar, Sugar, and Water into the Ninja. ​Pressure Lid: Align the pressure lid and turn the valve to SEAL. ​Settings: Select PRESSURE, set to HI, and set time for 8 minutes. ​Release: Perform a Quick Pressure Release as soon as the timer beeps. Wait for the silver float valve (the pin) to drop completely before opening.

Step 2

The Dumplings & Tofu ​Sauté Mode: With the lid off, press SEAR/SAUTÉ and set to Level 3. ​Dumplings: Add the dumplings to the boiling broth. If frozen, simmer for 5–6 minutes. ​Tofu: Add the tofu cubes during the last 3 minutes of the dumpling simmer time.

Step 3

The Shabu Finish ​Flash-Cook Pork: Add the pork belly shabu. Stir constantly with chopsticks for about 60 seconds until the meat is no longer pink. ​Top & Stop: Crack the 2 eggs directly onto the surface. Sprinkle 2/3 of the green spring onions. ​The "Off" Rest: Press START/STOP to kill the power. Lower the hinged Air Fryer lid (without turning it on) and let the pot rest for 2 minutes

Step 4

Serve ​Ladle into deep bowls over white rice. ​Garnish with the remaining fresh spring onion greens and a drizzle of toasted sesame oil if you have it.

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