Instant Pot Kimchi Jjigae | Korean Beef Stew
Instant Pot Kimchi Jjigae is an easy Korean stew recipe that's full of spicy, umami flavor. This Kimchi Stew is guaranteed to please!
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Servings: 6
Calories: 200kcal
Ingredients
- 2 cups Kimchi
- 1 pound beef cubes cut in 2 inch cubes (preferably a fatty cut)
- 1 cup Onion diced
- 1 cup Dried Shiitake Mushrooms or other dried mushrooms
- 1 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- 1 Tbsp Sesame Oil
- 1 Tbsp dark soy sauce
- 1 Tbsp Gochugaru or 1/2 tsp cayenne pepper (depending on how hot your kimchi is, and what your taste buds can take)
- 1 Tbsp gochujang
- 1/4 teaspoon Splenda or 1/2 teaspoon sugar
- 2 cups Water
- Kosher Salt depending on your kimchi and soy sauce
For Finishing
- 1/2 cup Chopped Green Scallions
- 1 cup tofu firm, cubed (optional)
Instructions
- I'd love to complicate this recipe for you but really, I just don't even know how. Dump everything in.
- Set it for 15 mins at high pressure, 5 minutes NPR.
- Add green onions and diced tofu if using.
- Taste and add salt or more gochugaru if needed.
- Eat.