Instant Pot: Kimchi Jjigae Recipe

Instant Pot: Kimchi Jjigae 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.

Serves 6
Active Time: 10 minutes
Total Time: 45 minute
Instant Pot: Kimchi Jjigae Recipe near me

Ingredients for Easy Kimchi Jjigae:

  • 1 pound beef (preferably a fatty cut), cut into 2-inch cubes
  • 2 cups prepared kimchi
  • 2 cups water
  • 1 cup chopped yellow onions
  • 1 cup dried shiitake mushrooms or other dried mushrooms
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon dark soy sauce
  • 1 tablespoon gochugaru (Korean ground red pepper), or ½ teaspoon cayenne pepper
  • 1 tablespoon gochujang (Korean red chile paste)
  • ½ teaspoon sugar
  • Salt
  • ½ cup sliced scallions, for serving
  • 1 cup diced firm tofu, for serving (optional)

How to Make Best Kimchi Jjigae:

  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 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.

Function: Pressure/Manual (High)
Release: Natural
Dietary Considerations:Egg-Free

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.

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