Kimchi Stew

By: Urvashi Pitre

Kimchi Stew
cuisine icon Cuisine
Korean, Modern
cuisine icon Course
Lunch, Side Dish, Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Dairy Free, Egg Free, Low Carb, Nut Free, Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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."]
cuisine icon 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, Urvashi Pitre, vegan, vegan recipes, water

prep icon Prep Time
10 min
cook icon Cook Time
10 min

serving icon 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.
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