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.

Cuisine

Korean, Modern

Course

Lunch, Side Dish, Soup

Difficulty

Easy

Duration

15-30 min

Diet

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

Cooking Technique

Pressure Cook

Keywords

15-30 min, 4 servings, chopped green onions, chopped onion, contributed, cook 10 min, dairy free, dark soy sauce, dried shiitake mushrooms, easy, egg free, garlic cloves, gochugaru (korean ground red pepper), granulated sugar, instant pot recipes, instant pot vegan recipe, kimchi, kimchi recipes, korean, kosher salt, low carb, lunch, minced fresh ginger, modern, nut free, package firm tofu, prep 10 min, pressure cook, side dish, soup, toasted sesame oil, vegan, vegan recipes, water

Prep Time

10 min

Cook Time

10 min

Servings

4 servings

Ingredients

2 cups kimchi
1 cup chopped onion
1 cup dried shiitake mushrooms
3 garlic cloves
1 tbsp minced fresh ginger
1 tbsp toasted sesame oil
1 tbsp dark soy sauce
1 tbsp gochugaru (Korean ground red pepper)
1/2 tsp granulated sugar
1/2 tsp kosher salt
2 cups Water
1/2 cup Chopped green onions
1 package firm tofu

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.

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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