INGREDIENTS
- 1 pound beef cut into 2 inch cubes, preferably a fatty cut
- 2 cups prepared kimchi
- 2 cups Water
- 1 cup chopped yellow onions
- 1 cup dried shiitake mushrooms or other dried mushrooms
- 1 tbsp minced Garlic
- 1 tbsp minced fresh ginger
- 1 tbsp toasted sesame oil
- 1 tbsp dark soy sauce
- 1 tbsp gochugaru Korean ground red pepper or 1/2 tsp cayenne pepper,
- 1 tbsp gochujang Korean red chile paste
- 1/2 tsp sugar
- salt
- 1/2 cup Sliced scallions for serving
- 1 cup diced firm tofu for serving (optional)
INSTRUCTIONS
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In the Instant Pot, combine the beef, kimchi, water, onions, mushrooms, garlic, ginger, sesame oil, soy sauce, gochugaru, gochujang, and sugar.
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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.
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Taste and season with salt. Stir in the scallions and the tofu, if desired, and serve.
RECIPE NOTES
– 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.