Ingredients:
2 lbs of pork ribs
3 tbsp mirin
6 scallions, cut into 2 in pieces
3 large Russet potatoes, peeled and cut into 1/4s
8 Shishito peppers
8-10 Perilla leaves, cut into thick strips
1 bundle of Crown Daisies (Ssukat)
1 pack of enoki mushrooms
3 cups of water
2 red chilis, sliced
Sauce:
1 tbsp Gochujang
2 tbsp Korean soy bean paste (Dwenjang)
1 tbsp Korean chili powder (Gochugaru)
1 tbsp soy sauce for soup
2 tbsp mirin
1 tbsp minced garlic
4 tbsp perilla seed powder (Deulkkae Garu)
1/4 cup of water
1 tsp grated ginger
a pinch of fresh ground black pepper
2 tsp fermented anchovy sauce / tuna sauce / fish sauce
Directions:
1. Prep the pork ribs by adding 3 tbsp of mirin and massaging the ribs. Let it sit while you prep your vegetables and discard the liquid.
2. Prep your vegetables.
3. In the instant pot, add your pork ribs and scallions, 1/2 of your Ssukat, and red chili peppers. Pour the sauce on top. Then add 3 cups of water.
4. Close the lid, seal the vent and set it to High Pressure (manual) for 25 minutes.
5. Once finished, let it sit for 5 minutes to do Natural Release (I let it sit for 15 minutes while I was gone.)
6. Release the remaining pressure by turning on the Vent. Once it is fully released, open the lid.
7. Press the SAUTE button and set the timer for 10 minutes.
8. When the soup starts boiling, add enoki mushrooms (broken into smaller bundles,) the rest of the Crown Daisies and Perilla leaves. Let the soup boil for a few minutes until the mushrooms are fully cooked.
9. Salt to taste and enjoy!!!
