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Texas Caviar
Kimchi Beef Stew (Kimchi Jjigae)
| By : |
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.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
6 servings
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Ingredients
- 1 pound beef cut into
2 inch cubes, preferably a fatty cut - 2 cups prepared kimchi
- 2 cups Water
- 1 cup chopped yellow onions
- 1 cup dried shiitake mushrooms or other dried mushrooms
- 1 tbsp minced Garlic
- 1 tbsp minced fresh ginger
- 1 tbsp toasted sesame oil
- 1 tbsp dark soy sauce
- 1 tbsp gochugaru Korean ground red pepper or
1/2 tsp cayenne pepper, - 1 tbsp gochujang Korean red chile paste
- 1/2 tsp sugar
- salt
- 1/2 cup Sliced scallions for serving
- 1 cup diced firm tofu for serving (optional)
Ingredients
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Instructions
- 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 or PRESSURE COOK 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.
Recipe Notes
• 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.
URVASHI PITRE moved to the U.S. thirty years ago with $20 in her pocket, two suitcases, a college scholarship, and a headful of Indian recipes passed down through her family. Now she runs her own global consulting firm. She lost 80 pounds following a restricted calorie, low-carb, keto diet, and she uses her blog, Two Sleevers, to share recipes with others. She is the author of Indian Instant Pot Cookbook, The Keto Instant Pot Cookbook, Every Day Easy Air Fryer, and Instant Pot Fast & Easy.
Book Description:
Fully authorized by Instant Pot—brand new recipes from the best-selling author of Indian Instant Pot Cookbook and The Keto Instant Pot Cookbook
Indian Instant Pot Cookbook by Urvashi Pitre is already one of the top-selling cookbooks in its category. Now Pitre turns her sights to all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like fans have come to expect, Pitre’s incredibly well-tested recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of Pitre’s recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
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Loved this! I prefer “dump” style meals so I used a full onion and a whole package of *fresh* shitaki mushrooms. I also added a bouillon cube and substitued coconut oil because I’m allergic to sesame. Gochujang is a must-have in your pantry!
Just for reference, the natural pressure release took 27 minutes in a 6qt Instant Pot. I left the Keep Warm function during this..
The hardest part of this was tracking down the chili powder which took a trip to two Asian markets to track down, but once I found it, it came together quite quickly. I made this last week and my husband who is not a big fan of Kimchi loved it! He even ssked for seconds! I’m definately making this again!