I also totally cheated and used beef for stew, beef already cubed up, and it was really tender still, with no fancy meat!
Mae's Kimchi Stew
Start your week off right with this instant pot korean beef bowl recipe.
Recipe Summary Mae's Kimchi Stew
My sister made this for husband's parents visiting from Korea. They loved it!Ingredients | Korean Beef Stew Instant Pot
1 teaspoon sesame oil
½ pound pork belly, cut into bite-size pieces
2 cloves garlic, chopped
2 cups prepared dashi stock
1 cup kimchi, cut into bite-size pieces
2 tablespoons gochujang (Korean chile paste)
1 tablespoon gochugaru (Korean chile powder)
½ (12 ounce) package tofu, cut into 1/2-inch squares
1 cup zucchini, cut into bite-size pieces
1 small onion, sliced
2 green chile peppers, sliced
2 green onions, sliced
Directions
Heat sesame oil in a large saucepan over medium-high heat. Add pork and cook until no longer pink in the center, 5 to 7 minutes. Stir garlic into pork mixture and cook until fragrant, about 1 minute.
Stir dashi stock and kimchi into the pork mixture; bring to a boil. Stir in gochujang and gochugaru; simmer until stew is thickened slightly, about 20 minutes.
Stir tofu, zucchini, onion, and green chile peppers into the stew; cook until tender, about 5 minutes. Remove from heat and garnish with green onion.
If you can't find some of the ethnic ingredients, look for grocery store substitutes: there's bound to be something close to it.
Info | Korean Beef Stew Instant Pot
prep:
15 mins
cook:
31 mins
total:
46 mins
Servings:
4
Yield:
4 servings
