Kimchi Beef Stew (Kimchi Jjigae)
By :Instant Pot Fast and Easy Cookbook by Urvashi Pitre
Print Recipe
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.
Votes: 5
Rating: 4.8
Rate this recipe!
Course Soup
Cuisine Korean
Difficulty Easy
Browse Category Meat, Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Beef, Garlic, Ginger, Mushrooms, Soy Sauce
Prep Time 10 minutes
Cook Time 35 minutes
Servings
6 servings
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)
Course Soup
Cuisine Korean
Difficulty Easy
Browse Category Meat, Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Beef, Garlic, Ginger, Mushrooms, Soy Sauce
Prep Time 10 minutes
Cook Time 35 minutes
Servings
6 servings
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)
Votes: 5
Rating: 4.8
Rate this recipe!
Instructions
  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 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.
  3. 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.

5 replies
  1. Hannahartmam
    Hannahartmam says:

    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!

  2. Mike G
    Mike G says:

    Just for reference, the natural pressure release took 27 minutes in a 6qt Instant Pot. I left the Keep Warm function during this..

  3. NWSnowolf
    NWSnowolf says:

    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!

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