8plump garlic cloves (or 1 whole bulb) If using bulb, cut into halves crosswise
3thin ginger slices1-inch rounds
2Tablespoonssoup soy sauce
salt and pepper
1poundKorean radishcut into bite size pieces (about 1.5-inch square, 1/3-inch thick) see note
3ouncesstarch noodlesdangmyeon, soaked in warm water for 30 minutes - optional
2scallions, finely choppedgarnish
Trim off any thick layer of surface fat. In the pot, rinse the ribs with cold water a couple of times to remove surface blood and bone dust. Drain, and fill the pot with enough water to cover the ribs, about 4 cups.
Close the lid tightly. Press the “Manual” function and High Pressure, and using the “-” button, adjust the time to 2 minutes. Make sure the pressure switch is turned to “sealing”. When finished, carefully release the pressure.
Discard the cooking liquid (or save to use it for the soup), and thoroughly rinse the ribs and the pot clean.
Return the ribs to the pot, and add the onion, garlic, ginger and soup soy sauce. Add about 10 cups of water, making sure the water level stays below the max line for the pot. Close the lid tightly. Pressure cook the ribs for 35 to 40 minutes, depending on the thickness of the meat. NPR 10 minutes.
Then, remove the ribs, and remove the aromatic vegetables with a strainer. Skim off the fat.
Put the ribs back in the pot along with the cut radish. Change the Instant Post setting to “Saute”, and boil until the radish turns translucent, about 10 minutes after coming to a boil. Add the optional noodles a couple of minutes before turning the Instant Pot off.
Salt and pepper to taste. Skim off or use a fat separator to remove any remaining fat, if serving while still hot. Or chill the soup and discard solidified fat. Garnish with the chopped scallions to serve.