Kimchi Beef Stew (Kimchi Jjigae)
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.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 2 cups water
- salt
- 1/2 tsp sugar
- 1 tbsp minced garlic
- 1 tbsp toasted sesame oil
- 1 pound beef (cut into 2 inch cubes preferably a fatty cut)
- 2 cups prepared kimchi
- 1 cup chopped yellow onions
- 1 cup dried shiitake mushrooms (or other dried mushroom
- 1 tbsp minced fresh ginger
- 1 tbsp dark soy sauce
- 1 tbsp gochugaru (korean ground red pepper or 1/2 tsp cay )
- 1 tbsp gochujang (korean red chile paste)
- 1/2 cup sliced scallions (for serving)
- 1 cup diced firm tofu (for serving (optional))
- Carbohydrate 0.730848754388438 g
- Cholesterol 0 mg
- Fat 4.51648219738934 g
- Fiber 0.0655598562121297 g
- Protein 0.265937234661539 g
- Saturated Fat 0.642593450806631 g
- Serving Size 1 1 serving (163g)
- Sodium 184.218254403496 mg
- Sugar 0.665288898176308 g
- Trans Fat 0.202928867922762 g
- Calories 44 calories
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.
