Instant Pot

Instant Pot Kimchi Beef Stew (Kimchi Jjigae)

June 25, 2021
4 Stars
Photo by Ghazalle Badiozamani
Author Notes

From Instant Pot Fast & Easy: "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." —Urvashi Pitre

Test Kitchen Notes

KIMCHI BEEF STEW (KIMCHI JJIGAE) is excerpted from INSTANT POT FAST & EASY © 2019 by Urvashi Pitre. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —The Editors

  • Prep time 30 minutes
  • Cook time 15 minutes
  • Serves 6
  • 1 pound beef (preferably a fatty cut), cut into 2-inch cubes
  • 2 cups prepared kimchi
  • 2 cups water
  • 1 cup chopped yellow onions
  • 1 cup dried shiitake mushrooms or other dried mushrooms
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon dark soy sauce
  • 1 tablespoon gochugaru (Korean ground red pepper), or 1/2 teaspoon cayenne pepper
  • 1 tablespoon gochujang (Korean red chile paste)
  • 1/2 teaspoon sugar
  • Salt
  • 1/2 cup sliced scallions, for serving
  • 8 ounces semi-firm tofu
In This Recipe
  1. In the Instant Pot, combine the beef, kimchi, water, onions, mushrooms, garlic, ginger, sesame oil, soy sauce, gochugaru, gochujang, and sugar.
  2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL 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.
  3. Taste and season with salt. Stir in the scallions and the tofu, if desired, and serve.

See what other Food52ers are saying.

  • Julia Morgan Briggs
    Julia Morgan Briggs
  • Susanna
  • Urvashi Pitre
    Urvashi Pitre
  • maincook
Dr. Urvashi Pitre is the President of a global marketing consulting firm, as well as the author of several best-selling cookbooks.

9 Reviews

Julia M. January 19, 2021
Quick question: the mushrooms go in dried or do you soak first?
maincook January 11, 2021
This is not an authentic kimchi jjigae. We don’t use beef or half of these ingredients to make kimchi jjigae. Sugar? No way! Soy sauce? Nope. And this author write keto cookbooks? Disappointed that food52 would post an iconic Korean recipe from a non-Korean author.
Ares2669 January 8, 2021
I’ve been intrigued by kimchi-jjigae ever since I started making my own kimchi...this recipe made it seem less foreboding than the recipes/videos I’ve seen online. It came out of the pot deliciously, I now have to make more kimchi, and there are full and happy bellies in the house
Marteenielala July 13, 2020
This was a big hit! Great spice kick - it was nice to have the tofu as well. While I'm not vegetarian, I do like to watch my red meat intake so it allowed me to serve myself a bit more tofu and my husband a bit more beef. I too was surprised no browning of the beef - didn't miss it and I used standard stewing beef.
Susanna December 28, 2019
So the meat here is not browned? And would you suggest chuck, or some other cut?
Author Comment
Urvashi P. December 28, 2019
That’s correct not browned. Chuck works very well.
Susanna December 29, 2019
Thank you!
Lyrajayne January 24, 2019
Quick question - the photo appears to have tofu, which I'm not seeing in the ingredient list. Should that be included?
Author Comment
Urvashi P. January 24, 2019
hi there! the last line in the methods calls for stirring in Tofu. An 8-oz block will do the trick. I will see about adding it into the ingredients, where it also belongs :)