Crockpot Beef Stew

Kimchi Beef Stew Slow Cooker

Kimchi Beef Stew Slow Cooker

Ingredients

Recipe for: Kimchi Jjigae

Serves 6

Active Time 10 minutes

Pressure/Manual (High) Natural Release

• 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)

Method

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
3. Close the pressure-release valve
4. Select MANUAL and set the pot at HIGH pressure for 15 minutes
5. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released
6. Taste and season with salt
7. Stir in the scallions and the tofu, if desired, and serve
8. Gochugaru looks flaming red, but it’s actually a lot less spicy than cayenne pepper
9. You can put in a tad bit of cayenne pepper instead, but be mindful of the spice in the kimchi
10. You can use regular soy sauce instead of dark soy sauce
11. The dark version just has a richer, sweeter taste
12. Let the pressure release naturally for 10 minutes, then add the diced tofu