Instructions

• In your pressure cooker pot, pour in the 4 cups of water. Add 2 tablespoons gochujang and 1 tablespoon soy sauce. Give it a good stir to mix it up before heating.
• Put the pot on medium-high heat and wait for the pressure to build. Watch that float valve pop up and listen for the hiss—that’s your cue.
• Once it reaches pressure, quick release just a little to let steam out safely. Then throw in the spam and hotdogs cut into bite-sized pieces.
• Add the firm tofu chunks and 150 grams of kimchi. Seal the lid back and let it simmer inside the cooker for about 15 minutes using slow release to keep things tender but intact.
• Time to drop in the instant noodles. Quick release the pressure here so you can open the lid without waiting forever.
• Cook the noodles right in the stew for about 5 minutes until they’re perfectly tender and soaking up all that broth.
• Before serving, sprinkle sliced green onions and drizzle 1 tablespoon sesame oil on top. Stir gently so those flavors pop right at the end. Ready to dig in!