Instant Pot Kimchi Beef Stew (Kimchi Jjigae)

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recipe by Urvashi Pitre https://twosleevers.com/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    6
  • Calories icon
    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 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. • 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.

Inspired by: https://recipes.instantpot.com/recipe/kimchi-beef-stew-kimchi-jjigae/

recipe updated Mar 19, 2020

Ingredients

  • Beef icon
    Beef
    2 cups
  • Yellow onion icon
    Yellow onion
    1 cup (163g)
  • Fresh garlic icon
    Fresh garlic
    1 tbsp (8g)
  • Ginger icon
    Ginger
    1 tbsp (5g)
  • Firm tofu icon
    Firm tofu
    1 cup (about 240g)
  • Scallion icon
    Scallion
    ½ cup (about ½)
  • Kimchi icon
    Kimchi
    2 cups (322g)
  • Water icon
    Water
    2 cups (480ml)
  • Dried shiitake mushrooms icon
    Dried shiitake mushrooms
    1 cup (48g)
  • Toasted sesame oil icon
    Toasted sesame oil
    1 tbsp (13g)
  • Dark soy sauce icon
    Dark soy sauce
    1 tbsp (15ml)
  • Gochugaru icon
    Gochugaru
    1 tbsp (15g)
  • Gochujang icon
    Gochujang
    1 tbsp (16g)
  • Sugar icon
    Sugar
    about ½ teaspoon (2g)
  • Salt icon
    Salt
    as needed

Tools

  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  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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