Pressure Cooker Dak Bokkeumtang (Korean Spicy Chicken Stew)
User Reviews
4.7
-
Servings
4
-
Course
Main Course, Others
Pressure Cooker Dak Bokkeumtang (Korean Spicy Chicken Stew)
Description
Pressure Cooker Dak Bokkeumtang (Korean Spicy Chicken Stew) combines chicken pieces with large chunks of potatoes, onion, and carrots in a sauce containing traditional Korean ingredients like gochugaru and gochujang, along with doenjang and oyster sauce. The chicken is seared before combining with vegetables and sauce in an Instant Pot, then pressure cooked to tender perfection. This cooking method accelerates the melding of flavors, yielding a stew with a complex spicy, savory, slightly sweet profile. The dish finishes with fresh scallions, garlic chives, and a drizzle of sesame oil and sprinkled sesame seeds, which add brightness and a subtle nuttiness.
The texture contrasts tender chicken and soft vegetables enveloped in a thick, flavorful sauce. This stew can be enjoyed as a main course, typically paired with steamed rice to complement the spicy sauce. It provides a hearty meal option that highlights Korean seasoning techniques via a convenient pressure cooker approach.
Making the sauce reduction after cooking helps intensify the flavors and thicken the sauce further if desired. The recipe encourages searing the chicken first for improved texture and flavor development. Using bone-in chicken with removed excess fat supports a rich, balanced broth. The use of gochugaru and gochujang delivers authentic heat and depth typical of Korean stews.
Ingredients
- 2.5 pounds chicken cut into small pieces (excess fat removed, bone-in parts
- 6 ounces potato cut in big chunks (or mini potatoes
- 1/2 onion cut in big chunks, medium
- 2 carrot cut in big chunks (or baby carrots, small
- 2 scallion or a few stalks of garlic chives
Sauce
- 3 tablespoons gochugaru
- 3 tablespoons sugar
- 2 tablespoons gochujang
- 1/2 tablespoon doenjang
- 2 tablespoons rice wine
- 4 tablespoons oyster sauce or soy sauce
- 1 tablespoon garlic minced
- 1 teaspoon ginger grated
- black pepper to taste
- 1/4 cup water or chicken broth
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- Combine the sauce ingredients except sesame oil and seeds, and mix well.
- Rinse the chicken pieces, drain, and pat dry with paper towels.
- Press the “Saute” button on the Instant Pot. When the pot is hot, add 1 tablespoon of canola or vegetable oil. Sear the pieces in two batches.
- Place all the chicken pieces in the pot, and add the potatoes, onion, and carrots. Pour the sauce over, and mix well to evenly coat the chicken and vegetables.
- Close the lid tightly, and seal the vent. Press the “poultry” function, and using the “+” or “-” button, adjust the time to 10 minutes. When finished, the Instant Pot will automatically turn to the “Keep Warm” mode. Turn the pressure valve to “venting” to quickly release the pressure. Open the lid.
- Stir in the scallion (or garlic chives) and the sesame oil and sesame seeds. If you want, remove the meat and vegetables from the pressure cooker, turn the Instant Pot Saute function back on, and reduce the sauce to the desired level with the lid open.
User Reviews
Overall Rating
4.7
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