Instant Pot Chogae Guksu Recipes

INSTANT POT CHOGAE GUKSU

Steps:

• Add cornish hen, scallion stem, peppercorn, garlic, and 14 cups of water (or just past 3 QT half fill line) to the inner pot of your 6-qt. Instant Pot.
• Turn and lock the lid and move the steam release valve to the sealed position. Select Pressure Cook on High setting and program for 20 minutes. When the cooking is complete, release pressure naturally for 10 minutes, then quick-release any remaining pressure. Unlock and carefully remove the lid. Transfer the cornish hens to a dish to cool.
• Using a spoon and a skimmer, discard the aromatics and skim the fat and solids from the broth. Once the cornish hen is cool enough to touch, shred into bite-sized pieces. Add the chicken seasoning to the shredded cornish hen. Combine well and set aside. Once the broth has cooled to room temperature, store in a freezer-safe container. Freeze about 1 to 2 hours until cold and starts to turn into slush.
• When ready to serve, remove the broth from the freezer and add the broth seasonings, stirring to combine.
• In a medium pot, bring 4 cups of water to a boil. Cook somyeon, about 2 to 3 minutes, or according to package's instructions. Use a strainer to rinse the noodles in cold water and drain.
• Place somyeon in individual bowls and add the broth. Adjust the broth seasonings according to your taste as needed. Garnish with cucumber, tomato, and Egg Jidan (if using) and serve.