Kimchi Beef Stew (Kimchi Jjigae)
30-60 min, 6 servings, beef, chopped yellow onions, contributed, cook 35 min, dairy free, dark soy sauce, diced firm tofu, dried shiitake mushrooms, easy, gochugaru, gochujang, Instant Pot Fast and Easy Cookbook by Urvashi Pitre, korean, low carb, minced fresh ginger, minced garlic, prep 10 min, prepared kimchi, pressure cook, salt, sliced scallions, soup, sugar, toasted sesame oil, water
Ingreadient
- 1 pound beef
- 2 cups prepared kimchi
- 2 cups Water
- 1 cup chopped yellow onions
- 1 cup dried shiitake mushrooms
- 1 tbsp minced Garlic
- 1 tbsp minced fresh ginger
- 1 tbsp toasted sesame oil
- 1 tbsp dark soy sauce
- 1 tbsp gochugaru
- 1 tbsp gochujang
- 1/2 tsp sugar
- salt
- 1/2 cup Sliced scallions
- 1 cup diced firm tofu
Direction
- 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.
