Pressure Cooker Nokdu Samgyetang (Ginseng Chicken Soup with Mung Beans)

Ingredients

• You can also use 2 young chickens instead.
• Combine the glutinous rice and mung beans, rinse them under running water, and soak in water for 30 minutes to expand.
• Instead of medicinal herbs or fresh ginseng, you can boil ginger, onion, large green onion, jujubes, whole black peppercorns, and other aromatics thoroughly to make the broth.

Steps

1. Prepare the ingredients

   

   

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   I used one whole size 11 chicken. I split it in half and washed it clean.

   You can also use 2 young chickens instead.

   I prepared 1 cup glutinous rice, 1 cup mung beans, 1 pack Korean medicinal herbs (hanyakjae), 2 roots fresh ginseng (susam), and 1 cup peeled garlic since the cloves were small.

   I prepared a little large green onion (daepa) for garnish.

   

   

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   Combine the glutinous rice and mung beans, rinse them under running water, and soak in water for 30 minutes to expand.

   Slice the large green onion thinly.

   Put the soaked glutinous rice and mung beans into a cotton cloth bag and tie the opening securely.

2. Simmer the medicinal herbs

   

   

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   If you extract a base broth first for samgyetang, just like making stock, you can enjoy a much richer and more delicious soup.

   Instead of medicinal herbs or fresh ginseng, you can boil ginger, onion, large green onion, jujubes, whole black peppercorns, and other aromatics thoroughly to make the broth.

   Add the fresh ginseng and medicinal herb pack, add about half of the prepared garlic, pour in about 10 cups of water, and simmer for about 15 minutes.

3. Simmer the samgyetang

   

   

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   Without removing the previously simmered ingredients, add the cotton cloth bag first, then add the chicken and the rest of the garlic.

   If you add 1 tbsp salt when boiling, the seasoning penetrates deep into the chicken, making it much more delicious to eat.

   Add more water so that the chicken is fully submerged; I poured in about 15 cups in total, including the simmered broth.

   

   

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   Cover with the lid, and once the pressure cooker weight starts shaking vigorously, reduce the heat to medium-low and simmer for 20 minutes.

   Turn off the heat and leave it alone until the pressure releases completely to let it finish steaming.

   Remove the glutinous rice and mung beans from the cotton cloth bag and transfer them to a separate bowl.

4. Finish

   

   I plated the chicken and the porridge on a dish.

   Because the samgyetang was simmered in the broth extracted from medicinal herbs first, the soup turned out very rich.

   Also, cooking the grains separately keeps them from mixing into the soup, so the broth is clean and not thick.

   

   The glutinous rice and yellow mung beans are also cooked sticky, soft, and tender.

   

   

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   Cooking in a pressure cooker makes even the chicken breast you might usually dislike tender enough to enjoy with ease.

   Enjoy the meat and clean broth separately first, and at the end, pour plenty of hot broth over the porridge and mix it in; it becomes just as nutty and delicious as freshly cooked mung bean porridge.

Ppunwife's tips

• Cooking in a pressure cooker lets you enjoy tender meat and porridge without simmering for a long time.
• If you extract a base broth first for samgyetang, just like making stock, you can enjoy a much richer and more delicious soup.
• If you add 1 tbsp salt when boiling, the seasoning penetrates deep into the chicken, making it much more delicious to eat.
• Cooking the grains separately keeps them from mixing into the soup, so the broth stays clean instead of turning thick.

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