Mango Cheesecake
Kimchi Stew
| By : |
On a cold night, there’s nothing more comforting than a hearty, spicy soup. Using prepared kimchi packs a huge punch of flavor with very little effort.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Passive Time | 10 minutes |
| Servings |
4 servings
|
Ingredients
- 2 cups kimchi
- 1 cup chopped onion
- 1 cup dried shiitake mushrooms
- 3 garlic cloves minced
- 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 - 1/2 tsp granulated sugar
- 1/2 tsp kosher salt
- 2 cups Water
- 1/2 cup Chopped green onions
- 1 package firm tofu diced,
8-ounce
Ingredients
|
Instructions
- In the Instant Pot, combine the kimchi, onion, mushrooms, garlic, ginger, sesame oil, soy sauce, gochugaru, sugar, salt, and water.
- Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 3 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.
- Stir in the green onions and tofu and serve.
Recipe Notes
NOTE: dark soy sauce—also called Chinese black soy sauce—is a dark brown and slightly thick soy sauce. It is less salty than regular soy sauce and has a lightly sweet flavor.
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