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Lightly score the chicken drummettes and cut the boneless chicken thigh meat into bite-sized pieces.
Add the chicken, ½ tsp sea salt, and 2 tbsp soju/cooking sake to a bowl. Let it sit for 20 minutes.
Make the sauce by mixing ½ cup soy sauce, 1 tbsp white sugar, 2 tsp dark soy sauce, and 1 tbsp sweet rice syrup.
Add the seasoned chicken, 5 cups water, and bring to a boil in the Instant Pot. Cook on high pressure for 5 minutes, then quick release.
Strain the chicken broth and rinse the chicken briefly.
Add the chicken, vegetables, garlic, sauce, and 1 cup of the strained chicken broth back to the Instant Pot. Cook on high pressure for 10 minutes, then quick release.
While the chicken is cooking, soak the glass noodles and red chili peppers in warm water.
After pressure cooking, switch to saute mode and add the soaked noodles, chili peppers, black pepper, and chopped scallions. Gently stir and cook for 2-3 minutes.
Serve the braised chicken with rice and garnish with more scallions and toasted sesame seeds.