Quick, easy, and healthy Napa Cabbage and Kimchi Stew that you can make in your Instant Pot OR slow cooker!
If you love Korean food, you’re in for a treat with this one. And if you’ve never had it before, here’s a good reason to start.
This dish is typically made with pork, seafood, or a spicy braised tofu called Dubu; however, in this case, we substitute those for eggs and soft tofu for a lighter variation. Feel free to forego the eggs for a vegetarian version.
But wait… Want to do this in a slow cooker instead of the Instant Pot? Add all of the ingredients except the eggs to your slow cooker. Cover with lid and cook for 2 hours on low or until cabbage is tender. Then add the eggs, re-cover, and cook for another 20 to 30 minutes. When you’re ready to enjoy, simply serve in bowls and garnish with scallions.
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Easy to make in your Instant Pot and serves 4!
Napa Cabbage and Kimchi Stew
Lean and Green Counts:
🥦 1 Lean
🥦 3 Green
🥦 3 Condiment
Here’s what you’ll need:
• 5 cups napa cabbage
• 1/4 cup kimchi, chopped
• 2 small garlic cloves, minced
• 2 tbsp Korean chili flakes
• 1/2 cup Kimchi juice
• 1/4 cup white wine vinegar
• 3 cups water
• 8 large eggs (optional)
• 20 oz. soft tofu, drained
• 2 stalks scallions, sliced
Here’s what to do:
1 — First, push the sauté button on your Instant Pot. Once hot, add cabbage, kimchi (no sugar added), garlic, and Korean chili flakes (can substitute with paprika) and cook for 5 minutes.
2 — Next, add kimchi juice, vinegar, and water. Secure lid, push to stew mode, and adjust time to 10 minutes.
3 — When the Instant Pot beeps, naturally release pressure. Then open the lid and add eggs one at a time. Push sauté button again and cook eggs to desired consistency. (Remove eggs for a vegetarian version!)
4 — Then cut tofu (drained and patted dry with a paper towel or cloth) into small cubes. Add tofu to stew and simmer for another few minutes.
5 — Finally, serve in bowls and garnish with scallions.
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