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Napa Cabbage & Kimchi Stew

4 servings


• 5 cups chopped Napa cabbage
• 8 eggs
• 2 cloves garlic, minced
• ½ cup kimchi juice
• ¼ cup no sugar added kimchi, chopped
• 2 tbsp Korean chili flakes or paprika
• 2 scallions, trimmed and sliced thin
• 20 oz. soft tofu, drained and patted dry with a paper towel or cloth
• 3 cups water
• ¼ cup white vinegar


1. Push sauté button on Instant Pot. Once hot, add cabbage, kimchi, garlic, and Korean chili flakes, and cook for 5 minutes.

2. Add the kimchi juice, vinegar, and water. Secure lid, push to stew mode, and adjust time to 10 minutes.

3. When Instant Pot beeps, naturally release pressure. Open the lid, and add eggs one at a time. Push sauté button again and cook eggs to desired consistency.

4. Cut tofu into small cubes. Add tofu to stew and simmer for another few minutes.

5. Serve in bowls and garnish with scallions.

6. Slow Cooker Method : 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. Add the eggs, re-cover, and cook for another 20 to 30 minutes. Serve in bowls and garnish with scallions.



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