Kimchi Stew
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.
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
10minutes 10minutes
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
10minutes 10minutes
Ingredients
  • 2cups kimchi
  • 1cup chopped onion
  • 1cup dried shiitake mushrooms
  • 3 garlic clovesminced
  • 1tbsp minced fresh ginger
  • 1tbsp toasted sesame oil
  • 1tbsp dark soy sauce
  • 1tbsp gochugaru (Korean ground red pepper)or 1/2 tsp cayenne pepper
  • 1/2tsp granulated sugar
  • 1/2tsp kosher salt
  • 2cups Water
  • 1/2cup Chopped green onions
  • 1 package firm tofudiced, 8-ounce
Instructions
  1. In the Instant Pot, combine the kimchi, onion, mushrooms, garlic, ginger, sesame oil, soy sauce, gochugaru, sugar, salt, and water.
  2. 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.
  3. 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.