Spicy Korean Kimchi ~ Vegan, Vegetarian & Gluten-Friendly
PLEASE NOTE THAT SOME INGREDIENTS MAY BE FIELD HARVESTED. FOR BEST RESULTS INSPECT FOR ELEMENTS OF NATURE BEFORE COOKING, LIKE STONES...
If you’re in a rush, add to 8 cups boiling water and 1/2 cup salsa, clamato & at least a cup of fresh local Kimchi
If you have time, brown your hamburger meat, shred a cup of cabbage and add to 8 cups boiling water. Add this tube! Let
simmer! The result is a rich and hearty soup loaded with cabbage, meat & rice; perfect for a summer or fall evening! This soup comes out very thick, almost stew-like. When putting into bowls, add generous amounts of locally sources Kimchi. You’ll love the sweet balanced with heat! Add salt and ground pepper to taste. ADD water if too thick.
G.F. SPICY KOREAN KIMCHI STEW in the INSTANT POT
Prep time: 15 minutes Instant pot time: 16 minutes
1) Pour the tube of soup mix into the inner pot. Add optional items of choice (browned hamburger, cabbage, tomatoes, clamato, salsa, rinsed kimchi)
2) Add 8 cups boiling water (or to the 2/3 max fill line, adding the rest of the water after cooking). Stir.
3) Press “Sauté”, stirring soup until it starts to bubble.
4) Press “Cancel”, put the lid on, steam vent closed.
5) Press “Soup”, select 16 minutes.
Use natural release or quick release. Stir. Add water if too thick. Add fresh, local kimchi to bowls. Truly a great taste experience!
Ingredients:
fancy white rice, red split lentils, veggie flakes: carrot flakes, onion flakes, red & green bell pepper, celery flakes, dried leeks, herbs & spices and 2 chili peppers