KOREAN SOUP RECIPES CHICKEN RECIPES

Steps:

• Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces.
• Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.

Steps:

• In the inner pot, add the vegetables first, then, chicken, and the herbs on top.
• Add 4 cups of cold water.
• Close the lid tightly and close the vent. Press Soup function on the Instant Pot.
• When the timer goes off, release the pressure naturally. It may take about 20-30 minutes after the timer goes off for the vent to open.
• Open the lid, take out the chicken and de-bone the meat.
• Reserve the bones to make bone broth. Put the meat back to the pot and stir.
• Crush the carrots and celery gently against the side of the pot with the back of a spoon.
• Add salt and pepper to taste.
• Garnish with thinly sliced onions, and scallions to serve. Enjoy!!