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Pressure Cooker Dak Bokkeumtang (Korean Spicy Chicken Stew)
4.7 from 438 votes

Pressure Cooker Dak Bokkeumtang (Korean Spicy Chicken Stew)

This Korean spicy chicken stew features bone-in chicken pieces simmered with potatoes, onion, carrots, and scallions in a bold sauce made from gochugaru, gochujang, doenjang, and oyster sauce. Pressure cooking tenderizes the chicken and infuses the vegetables with the rich, savory, and mildly spicy flavors, creating a hearty stew with a balance of sweetness and umami. The finishing touch of sesame oil and seeds adds a nutty aroma and texture. This dish works well for a warming meal and can be served alongside rice.

Servings: 4
Course: Main Course, Others

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

    Cup of Yum
  1. Combine the sauce ingredients except sesame oil and seeds, and mix well.
  2. Rinse the chicken pieces, drain, and pat dry with paper towels.
  3. 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.
  4. 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.
  5. 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.
  6. 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.