Name: Kimchi Stew
Prep time: 10 min
Cook time: 10 min
Yield: 4 servings
Cuisine: Korean
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)

Kimchi Stew

By :Urvashi Pitre

instant pot, instant pot recipes, kimchi

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.

Course

Lunch, Side Dish, Soup

Cuisine

Korean, Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths, Vegan & Vegetarian

Duration

15-30 min

Diet	Dairy Free, Egg Free, Low Carb, Nut Free, Vegan

Cooking Technique

Pressure Cook

Main Ingredient

Gochugaru, Green Onion, Kimchi, Shiitake Mushrooms, Tofu

Keyword

instant pot recipes, instant pot vegan recipe, kimchi recipes, vegan recipes

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

Course

Lunch, Side Dish, Soup

Cuisine

Korean, Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths, Vegan & Vegetarian

Duration

15-30 min

Diet	Dairy Free, Egg Free, Low Carb, Nut Free, Vegan

Cooking Technique

Pressure Cook

Main Ingredient

Gochugaru, Green Onion, Kimchi, Shiitake Mushrooms, Tofu

Keyword

instant pot recipes, instant pot vegan recipe, kimchi recipes, vegan recipes

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

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.