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  • 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
  • 1
  • 3
  • 3


  1. Push saute button on Instant Pot. Once hot, add cabbage, kimchi (no sugar added), garlic, and Korean chili flakes or (paprika), and cook 5 minutes.
  2. Add the 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. Open the lid, and add eggs one at a time. Push saute button again and cook eggs to desired consistency. (Remove eggs for a vegetarian version)
  4. 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. Serve in bowls and garnish with scallions.

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