Instant Pot Gamjatang

Ingredients

• 2 lbs pork neck bones (Substitute pork ribs)
• 3 Tbsp cooking sake (for massaging pork)
• 2 each potatoes (Russet is good)
• 4 each fresh red chilis
• 8 each Shishito peppers
• 10 each green onions
• 8 each Chrysanthemum leaves or Crown Daisies 
• 1/2 pack enoki mushrooms
• 10 each Perilla leaves
• 1 bunch small seoul green cabbage (Putbaechu)
• 3 cup water

Seasoning Sauce

• 4 tsp chopped garlic
• 1 tsp grated ginger
• 2 Tbsp perilla seed powder 
• 2 tsp Fermented Anchovy Sauce 
• 1 Tbsp red chili powder 
• 1 tsp Korean soy sauce for Soup
• 2 Tbsp cooking sake (mirin)
• 2 Tbsp Korean soybean paste 
• 1 Tbsp Gochujang 
• 1/4 cup water
• black pepper

Instructions

1. Soak pork neck bones in cold water for 30 min. to remove excess blood. If using pork ribs, no soaking necessary.
2. Once soaked (no need if using ribs), drain. In a bowl add the pork bone pieces and splash some cooking sake or white wine and evenly massage all the pieces with it.
3. Drain and discard the liquid.

Clean and prepare vegetables

1. Prepare all vegetables.
2. Peel and cut potatoes into large pieces. About 2 inch size.
3. Rinse and drain – perilla leaves, green and red chili peppers, green onions, shishito peppers, Korean Seoul green cabbage and crown daisies.
4. Cut chili peppers (1.5 inch lengths) and green onions (2 inch lengths).
5. Fold perilla leaves in half and cut into thick strips.
6. Set aside perilla leaves, enoki mushrooms and crown daisies (ssukat). Cut perilla leaves into thick strips like below and separate enoki mushrooms into smaller bunches. These will be added at the end.

Prepare Sauce

1. Mix water, Gochujang, Deonjang, Guk Ganjang, chopped garlic, grated ginger, anchovy sauce, ground perilla seed powder, black pepper, cooking sake and red chili powder.

Add to Instant Pot

1. In the pot, add pork and all vegetables except for mushrooms, perilla and crown daisies.
2. Add sauce to pot.
3. Add water and top it with the chili peppers, 1/2 of the crown daisies.
4. Close the Instant Pot lid, seal the vent and set it to Manual High Pressure for 25 minutes.
5. Once cooked, let it sit for 2-3 min to do a Natural Release (just let it sit and do nothing).
6. Manually release by turning the Vent to Venting. Once fully release, open the lid. And this is EXACTLY how it looked when I opened it!
7. With the lid open, press the SAUTE function and set timer to 10 minutes.
8. While Instant Pot Gamjatang is boiling, add enoki mushrooms, remaining Crown Daisies (Ssukat) and Perilla leaves. Let it boil for few minutes, turning a couple times at the end to ensure everything is evenly cooked.