Lean & Green Instant Pot Napa Cabbage and Kimchi Stew

OPTAVIA Counts:

• 1 Lean
• 3 Green
• 3 Condiment

Have you ever heard of Kimchi-jjigae or kimchi stew? This amazing Korean dish, which is usually prepared with kimchi and other ingredients such as pork or fish, scallions, onions, and diced Dubu, comes to mind. To lighten the recipe, we replaced the protein with egg and tofu. To create a vegetarian variation of this delicious meal, omit the eggs from yours!

Slow Cooker Method: Place all of the ingredients, except the eggs, into your slow cooker. Cover with the lid and cook on low for 2 hours or until the cabbage is soft. Then add the eggs and re-cover for another 20 to 30 minutes. Serve in bowls garnished with green onions.

Do you wish you could eat Korean cuisine every night? Prepare this lean and green easy-to-make, low-carb Instant Pot Napa Cabbage & Kimchi Stew to give your family a healthy and delicious Korean dinner!

• Difficulty
  Easy
• Servings
  4
• Cooking Time
  20 MINUTES
• Prep Time
  10 MINUTES

LEAN & GREEN INSTANT POT NAPA CABBAGE & KIMCHI STEW

INGREDIENTS

• 5 cup 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 Vinegar
• 3 cup Water
• 8 large Eggs (optional)*
• 20 oz Soft Tofu drained
• 2 stalk Scallions sliced

LEAN & GREEN INSTANT POT NAPA CABBAGE & KIMCHI STEW

INSTRUCTIONS

1. Add cabbage, kimchi (no sugar added), garlic, and Korean chili flakes or (paprika) to Instant Pot. Cook for 5 minutes on high pressure.
2. In a saucepan, combine the kimchi juice, vinegar, and water. Close the lid tightly and push it to stew mode. Adjust the cooking time to 10 minutes.
3. When the Instant Pot indicates that it’s time to release pressure, do so. Add eggs one at a time after opening the lid and closing it securely. Sauté the eggs for a couple of minutes more, or until they’re done to your liking. (Remove eggs for a vegetarian version)
4. Tofu can be cubed using a tofu press or food processor. Add the cubes of drained and patted-dry tofu to the pot. Simmer for another few minutes, or until the sauce is thickened.
5. Serve in bowls and garnish with scallion.