Kimchi Beef Stew (Kimchi Jjigae)

I have to thank my friend David for a lot of things in my life—but especially for teaching me how to eat a variety of Korean foods, and how to eat a lot of it from a shared plate while pretending he ate most of it. He introduced me to this spicy, fragrant kimchi stew on a cold, wet, rainy day in New York. I crave this when it rains. It’s also a great use for kimchi that may have been aging gracefully in your fridge for a while.

Cuisine

Korean

Course

Soup

Difficulty

Easy

Duration

30-60 min

Diet

Dairy Free, Low Carb

Cooking Technique

Pressure Cook

Keywords

30-60 min, 6 servings, beef, chopped yellow onions, contributed, cook 35 min, dairy free, dark soy sauce, diced firm tofu, dried shiitake mushrooms, easy, gochugaru, gochujang, korean, low carb, minced fresh ginger, minced garlic, prep 10 min, prepared kimchi, pressure cook, salt, sliced scallions, soup, sugar, toasted sesame oil, Urvashi Pitre, water

Prep Time

10 min

Cook Time

35 min

Servings

6 servings

Ingredients

1 pound beef
2 cups prepared kimchi
2 cups Water
1 cup chopped yellow onions
1 cup dried shiitake mushrooms
1 tbsp minced Garlic
1 tbsp minced fresh ginger
1 tbsp toasted sesame oil
1 tbsp dark soy sauce
1 tbsp gochugaru
1 tbsp gochujang
1/2 tsp sugar
salt
1/2 cup Sliced scallions
1 cup diced firm tofu

Instructions

In the Instant Pot, combine the beef, kimchi, water, onions, mushrooms, garlic, ginger, sesame oil, soy sauce, gochugaru, gochujang, and sugar.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 15 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released.
Taste and season with salt. Stir in the scallions and the tofu, if desired, and serve.

Notes

• First things first. There is NO substitute for gochujang. None. Don’t even try. Don’t even ask me, I won’t respond to your question. Buy it and use it in my other recipes that call for it.
• Gochugaru looks flaming red, but it’s actually a lot less spicy than cayenne pepper. You can put in a tad bit of cayenne pepper instead, but be mindful of the spice in the kimchi.
• You can use regular soy sauce instead of dark soy sauce. The dark version just has a richer, sweeter taste.
• For a vegetarian version, omit the beef and cook the kimchi (use a vegetarian version), water, onions, mushrooms, garlic, ginger, sesame oil, soy sauce, gochugaru, gochujang, and sugar for 5 minutes. Let the pressure release naturally for 10 minutes, then add the diced tofu.

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