Kimchi Stew

Photo Credit:- Cosori Air Fryers

On a cold night, there’s nothing more comforting than a hearty, spicy soup. Using prepared kimchi packs a huge punch of flavor with very little effort.

INGREDIENTS

  • 2 cups kimchi
  • 1 cup chopped onion
  • 1 cup dried shiitake mushrooms
  • 3 garlic cloves minced
  • 1 tbsp minced fresh ginger
  • 1 tbsp toasted sesame oil
  • 1 tbsp dark soy sauce
  • 1 tbsp gochugaru (Korean ground red pepper) or 1/2 tsp cayenne pepper
  • 1/2 tsp granulated sugar
  • 1/2 tsp kosher salt
  • 2 cups Water
  • 1/2 cup Chopped green onions
  • 1 package firm tofu diced, 8-ounce

INSTRUCTIONS

  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

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.

Source:- Cosorithis

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