-
Prep time
30 minutes
-
Cook time
15 minutes
-
Serves
6
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
Ingredients
-
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
Directions
-
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 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.
See what other Food52ers are saying.