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Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare approximately 1000g of large-cut pork ribs, 1/2 onion, 3 scallions, about 30g garlic, 2 dried shiitake mushrooms, a 10cm piece of kelp, 1 tsp Sichuan peppercorns, and 3 tbsp rice wine.
Watch out
All ingredients must be washed and prepped beforehand to avoid rushing during cooking.
Wash hands thoroughly after handling raw meat to avoid cross-contamination; raw meat carries bacteria.
Blanch the pork ribs starting in cold water, slowly heating until boiling to remove blood and impurities.
local_fire_departmentHigh heat until boilingWatch out
Must start with cold water
putting ribs directly into hot water will trap the blood inside
Then rinse thoroughly and set aside.
Watch out
Remaining impurities on the ribs must be rinsed off completely, otherwise it will affect soup clarity.
In the inner pot of the electric pressure cooker, arrange all material 1 ingredients one by one (approx. 1000g large-cut pork ribs, 1/2 onion, 3 scallions, ~30g garlic, 2 dried shiitake mushrooms, 10cm kelp, 1 tsp Sichuan peppercorns, 3 tbsp rice wine).
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Distribute ingredients evenly in the pot to extract balanced flavor into the broth.
Be careful when operating high-temperature and high-pressure equipment; follow the manual safely.
Then close the lid securely and lock it, use the 'stew meat' auto function button to complete the first stage of cooking automatically.
local_fire_departmentPressure cooker automatic temperature controlWatch out
Do not force open the lid during the cooking cycle, otherwise high-temp steam will spray and cause burns.
During the first cooking stage, prepare material 2 (3 potatoes, 2 bundles of baby napa cabbage) and the seasoning sauce (3 tbsp Korean soybean paste, 3 tbsp Korean chili paste, 1 tbsp Korean chili powder, 3 tbsp mixed sesame powder, 2 tbsp minced scallion, 2 tbsp minced onion, 1 tbsp minced ginger, 1 tbsp minced garlic, 1 tbsp sesame oil, 1 tsp fish sauce, 1 tbsp rice wine).
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Seasonings should be prepared in a bowl beforehand for easy addition later.
Hot steam will release upon opening; keep face and body away to avoid burns.
After the first stage is cooked and pressure is released, unlock and open the lid. Take an appropriate amount of soup broth and mix it with the seasoning sauce until well combined.
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Stir well when adding broth to the seasoning to ensure all Korean pastes dissolve completely without lumps.
Use tongs or a strainer when scooping hot ingredients from the pot to avoid hot liquid burns.
Leave only the pork ribs and finished broth in the inner pot, and remove all other ingredients.
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Handle gently when removing ingredients to avoid breaking the tender pork ribs.
Next, place potato chunks (3 pieces) into the inner pot, pour in the mixed seasoning sauce, and add baby napa cabbage (2 bundles).
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Distribute the sauce evenly in the soup after pouring, and place the baby napa cabbage on top.
Close the lid and continue with the waterless cooking auto function (time set to 15 minutes, waterless cooking is a non-pressurized function, time can be adjusted from 15 to 60 minutes. Remember to remove the pressure cap and exhaust valve from the lid), cook until the potatoes are thoroughly tender.
local_fire_departmentPressure cooker waterless cooking modeWatch out
Be sure to remove the pressure cap and exhaust valve before using the waterless cooking mode, otherwise it will affect cooking.
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