Instant Pot
Instant Pot Kimchi Beef Stew (Kimchi Jjigae)
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10 Reviews
Sarah B.
August 26, 2022
This is the first recipe I've tried in my mom's old Instant pot. My husband is Korean so we already had a way of making kimchi chiggae but it took around 40-60min and someone stirring. We swapped out the beef for a can of spam, and left out the hot pepper flakes and ginger since our 2 year old would be eating it (she can handle spicy but maybe not THAT spicy); we used whatever soy sauce we had on hand (not dark soy sauce). It turned out great! And now we have a way to use our old kimchi without the hour long haul <3
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?
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?
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 :)
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