Instant Pot Korean Bacon Radish Soup
What Started it all:
Bacon, Radish, yeast, instant pot
Here's a bloody good Korean-inspired soup that packs a punch with bacon and radish, all done in the Instant Pot. Perfect for a quick yet delicious meal for four people. Let's get cooking!
Ingredients
- 8 strips of bacon, chopped
- 2 large radishes, sliced thinly
- 1 teaspoon yeast
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Prep the Ingredients. Chop the bacon, slice the radishes, and mince the garlic. Chop those green onions too.
- Sauté the Bacon. Set your Instant Pot to sauté mode. Toss in the bacon and cook until it's crispy and the fat has rendered out. Keep an eye on it!
- Add Garlic and Radish. Add the minced garlic to the pot, and sauté for another minute. Then throw in the sliced radishes. Cook for about 3-4 minutes until they start to soften.
- Incorporate the Yeast and Gochujang. Sprinkle the yeast over the mixture and stir well. Add the gochujang for that kick of flavor. Mix it all up!
- Pour in the Broth. Pour in the chicken broth and add the soy sauce. Give it a good stir. Season with a bit of salt and pepper.
- Pressure Cook. Put the lid on the Instant Pot and set it to high pressure for 10 minutes. Make sure the valve is set to sealing.
- Quick Release and Finish. Once the timer goes off, do a quick release of the pressure. Stir in the sesame oil and green onions. Taste and adjust seasoning if needed.
There you have it, a hearty, spicy Korean bacon radish soup that's ready in a flash, thanks to the Instant Pot. Serve it up hot and watch them come back for more. Don't mess it up! Bon appétit!