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.
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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