Kimchi Stew

Adventure to the other side of the globe in 30 minutes or less with this warm, Korean-inspired, spicy, Kimchi Stew!

Kimchi Stew

Prep Time: 10 minutes

Cook Time: 10 minutes

Difficulty: Easy

Passive Time:  10 minutes

Serves: 4

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



  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

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.