Dak Bokkeumtang For The Instant Pot Recipes

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PRESSURE COOKER DAK BOKKEUMTANG (KOREAN SPICY CHICKEN STEW)



Pressure Cooker Dak Bokkeumtang (Korean Spicy Chicken Stew) image

Classic Korean chicken dish that's adapted for the pressure cooker! You'll love how quick this juicy, flavorful dish is.

Provided by Hyosun

Number Of Ingredients 17

2.5 pounds bone-in chicken parts (cut into small pieces (excess fat removed))
6 ounces potatoes (cut in big chunks (or mini potatoes))
1/2 medium onion (cut in big chunks)
2 small carrots (cut in big chunks (or baby carrots))
2 scallions or a few stalks of garlic chives
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 minced garlic
1 teaspoon grated ginger
black pepper to taste
1/4 cup water or chicken broth
1 tablespoon sesame oil
1 teaspoon sesame seeds

Steps:

  • 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.

DAK BOKKEUMTANG FOR THE INSTANT POT



Dak Bokkeumtang for the Instant Pot image

Make and share this Dak Bokkeumtang for the Instant Pot recipe from Food.com.

Provided by sheepdoc

Categories     Korean

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 17

2 1/2 lbs bone-in chicken thighs
2 medium potatoes, cut in big chunks
1/2 medium onion, cut in big chunks
10 -12 baby carrots
2 green onions
3 tablespoons hot pepper flakes (gochugaru)
3 tablespoons sugar
2 tablespoons gochujang
1/2 tablespoon soybean paste (doenjang)
2 tablespoons rice wine
4 tablespoons soy sauce
1 tablespoon minced garlic
1 teaspoon grated ginger
black pepper
1/4 cup chicken broth
1 tablespoon sesame oil
1 teaspoon sesame seeds

Steps:

  • Combine sauce ingredients (pepper flakes through chicken broth).
  • Cut chicken into smaller pieces so all the items in the stew are similar sizes.
  • Set Instant Pot to saute and add 1-2 T vegetable oil. Sear chicken in batches.
  • Add chicken, potatoes, carrots, and onions to pot. Pour sauce over and mix to coat.
  • Set instant pot for 10 minutes on high pressure. Quick release when done.
  • Add sliced green onions, sesame oil, and sesame seeds.

Nutrition Facts : Calories 802.5, Fat 47.5, SaturatedFat 12.8, Cholesterol 238.8, Sodium 1298.2, Carbohydrate 35.8, Fiber 4.3, Sugar 13.3, Protein 54.4

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