Instant Pot Kimchi Jjigae
A Korean beef stew with kimchi, mushrooms, and aromatic seasonings. Spicy, umami-rich, and ready in under an hour.
Ingredients
Method
Completed steps 0
Add kimchi, beef cubes, onion, dried mushrooms, garlic, ginger, sesame oil, dark soy sauce, gochugaru, gochujang, Splenda, and water to the pot.
Close the lid and cook at high pressure for 15 minutes, then allow natural pressure release for 5 minutes.
Stir in green scallions and tofu (if using).
Taste and adjust salt or gochugaru as needed.
Serve hot.
Notes
Use a fattier beef cut like chuck or brisket so it becomes tender and adds richness to the broth.
Kimchi varies in saltiness and spice; start with less gochugaru and adjust after tasting.
Tofu can be added at any point; if you prefer it firmer, add it during natural release rather than at the end.
Calories: 200 kcal · Carbs: 10 g · Protein: 22 g · Fat: 8 g · Sodium: 242 mg · Fiber: 2 g · Sugar: 2 g
Adapted from twosleevers.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.