Adventure to the other side of the globe in 30 minutes or less with this warm, Korean-inspired, spicy, Kimchi Stew!
Prep Time: 10 minutes
Cook Time: 10 minutes
Passive Time: 10 minutes
Cooking Methods: Pressure Cook
By: Urvashi Pitre
2 cups kimchi
1 cup chopped onion
1 cup dried shiitake mushrooms
3 garlic cloves minced
1 tablespoon minced fresh ginger
1 tablespoon toasted sesame oil
1 tablespoon dark soy sauce
1 tablespoon gochugaru (Korean ground red pepper) or 1/2 teaspoon cayenne pepper
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
2 cups water
1/2 cup chopped green onions
1 package firm tofu diced, 8-ounce
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.
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.