Pressure-Cooked Korean Black Bean and Pork Bowl

Name: Pressure-Cooked Korean Black Bean and Pork Bowl
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 400 g pork shoulder, cut into 2-inch chunks; 200 g dried black beans, rinsed and soaked overnight; 1 medium yellow onion, finely diced; 3 cloves garlic, minced; 1 tbsp gochujang (Korean fermented chili paste); 1 tbsp soy sauce; 1 tbsp toasted sesame oil; 1 tsp brown sugar; 500 ml low-sodium chicken broth; 1 tsp toasted sesame seeds; 1 medium cucumber, thinly sliced; 2 scallions, thinly sliced; Salt, to taste; Freshly ground black pepper, to taste; 2 tbsp neutral oil (canola or vegetable)

This Korean-inspired bowl features tender pork shoulder and earthy black beans, pressure-cooked with fermented chili paste for a warm, slightly spicy finish balanced by fresh cucumber slices.

Prep20 minCook35 minTotal55 minServes4Difficultymedium

Method

How to make it

01
Drain soaked black beans and set aside.
02
Set a pressure cooker or instant pot to sauté mode and heat neutral oil until shimmering.
03
Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
04
Add minced garlic and cook until fragrant, about 30 seconds.
05
Add pork shoulder chunks and sear until lightly browned on all sides, about 6 minutes.
06
Stir in gochujang, soy sauce, brown sugar, and sesame oil, coating the pork evenly.
07
Add drained black beans and pour in chicken broth, stirring to combine.
08
Secure the lid and cook on high pressure for 25 minutes.
09
Allow pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
10
Open the lid and check tenderness of pork and beans; season with salt and pepper to taste.
11
Divide the pork and black bean stew evenly among bowls, topping each with sliced cucumber, scallions, and toasted sesame seeds.

From the editor

Cooking tips

Soaking black beans overnight reduces cooking time and improves texture in the pressure cooker.
If you don’t have gochujang, substitute with a mix of miso paste and a small pinch of chili flakes for a similar umami and heat.
To make ahead, cool the stew completely before refrigerating up to 3 days; reheat gently on the stove adding a splash of broth if too thick.
Thin cucumber slices add freshness and crunch; remove seeds before slicing to avoid excess moisture.

Published May 19, 2026