Kimchi Beef Stew (Kimchi Jjigae)

By: Instant Pot Fast and Easy Cookbook by Urvashi Pitre

Kimchi Beef Stew (Kimchi Jjigae)
cuisine icon Cuisine
Korean
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free, Low Carb
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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."]
cuisine icon 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, Instant Pot Fast and Easy Cookbook by Urvashi Pitre, korean, low carb, minced fresh ginger, minced garlic, prep 10 min, prepared kimchi, pressure cook, salt, sliced scallions, soup, sugar, toasted sesame oil, water

prep icon Prep Time
10 min
cook icon Cook Time
35 min

serving icon 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.
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