Instant Pot Kimchi Beef Stew (Kimchi Jjigae)

by

Urvashi Pitre

POSTED Fri, December 13, 2019

Serves

6

Total Time

45 MINS

Calories

400

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...

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    INGREDIENTS


  • Beef icon
    Beef

    454 g (about 2 cups)cubed

  • Yellow onion icon
    Yellow onion

    1 cup (about 163.2 g)chopped

  • Fresh garlic icon
    Fresh garlic

    1 tablespoon (about 8.55 g)minced

  • Ginger icon
    Ginger

    1 tablespoon (about 5.55 g)minced

  • Firm tofu icon
    Firm tofu

    1 cup (about 240 g)diced

  • Scallion icon
    Scallion

    ½ cup (about 49.2 g)sliced

  • Kimchi icon
    Kimchi

    2 cups (about 321.6 g)

  • Water icon
    Water

    2 cups (about 480 g)

  • Dried shiitake mushrooms icon
    Dried shiitake mushrooms

    1 cup (about 48 g)

  • Toasted sesame oil icon
    Toasted sesame oil

    1 tablespoon (about 13.62 g)

  • Dark soy sauce icon
    Dark soy sauce

    1 tablespoon (about 18 g)

  • Gochugaru icon
    Gochugaru

    1 tablespoon (about 15 g)

  • Gochujang icon
    Gochujang

    1 tablespoon (about 16.5 g)

  • Sugar icon
    Sugar

    ½ teaspoon (about 2.12 g)

  • Salt icon
    Salt

    as needed

    METHOD


  • 1. Mix beef, kimchi, water, yellow onion, dried shiitake mushrooms, fresh garlic, ginger, toasted sesame oil, dark soy sauce, gochugaru, gochujang and sugar into the inner pot
  • 2. Close and lock the lid and turn the steam release handle to Sealing
  • 3. Pressure cook - Manual, High, 15 min
  • 4. Natural release
  • 5. Season with salt to taste
  • 6. Stir firm tofu and scallion into the inner pot
  • 7. Serve

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