Dak Bokkeumtang For The Instant Pot Recipes

DAKDORITANG (KOREAN SPICY CHICKEN STEW)

Dakdoritang (Korean spicy chicken stew) image

Dakdoritang is a red spicy braised chicken dish. This recipe shows two ways to cook it - slow cooker and stove top.

Provided by Hyosun

Categories Main

Number Of Ingredients 16

Ingredients

2.5 to 3 pounds bone-in chicken parts (cut into small pieces (excess fat removed))
10 ounces potatoes (cut into big chunks)
1 medium size carrot (can be omitted) (cut into big chunks)
1/2 large onion (cut into big chunks)
7 to 8 plump garlic cloves
2 - 3 thinly sliced ginger pieces (about 1-inch round)
2 scallions (cut into 2-inch lengths)
1 red chili pepper - optional
2 to 3 tablespoons gochugaru (Korean red chili pepper flakes) (adjust to taste)
2 tablespoons sugar
4 tablespoons soy sauce
2 tablespoons rice wine (or mirin)
2 tablespoons gochujang (Korean red chili pepper paste)
pinch pepper
1 tablespoon sesame oil
1 teaspoon sesame seeds

Steps:

Prepare the vegetables by cutting up in big chunks.

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

Ingredients

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

INSTANT POT DAKDORI TANG

Instant Pot Dakdori Tang image

Dakdori tang, sometimes called dakbokkeum-tang, is an easy-to-make Korean braised chicken stew. It gets its deeply savory flavor and brick-red color from gochugaru, Korean red-pepper flakes, and gochujang, the spicy, pungent and sweet fermented red chile paste. Most traditional recipes call for braising bone-in, skin-on chicken parts without browning them first, resulting in a rich dish with a layer of very delicious chicken fat on top. If you prefer a leaner broth, you can remove the skin from half the chicken parts before starting, or simply ladle some of the fat off the top before serving.

Provided by Sarah DiGregorio

Categories weeknight, soups and stews, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 pound Yukon Gold potatoes (about 2 large potatoes), scrubbed and cut into 1 1/2-inch chunks
1 pound carrots (about 4 large carrots), peeled and sliced into 1 1/2-inch chunks
10 garlic cloves, smashed and roughly chopped
1 yellow or red onion, roughly chopped
1 long green Korean chile (cheong-gochu) stemmed and thickly sliced (or 1 jalapeño, stemmed, seeded and thickly sliced)
1/2 cup gochujang
1/4 cup soy sauce
3 tablespoons gochugaru (see Tip)
2 tablespoons minced fresh ginger (from about 2 inches of ginger root)
1 tablespoon granulated sugar, plus more to taste
2 teaspoons sesame oil
3 1/4 pounds bone-in, skin-on chicken drumsticks, thighs, or a combination (about 8 to 12 pieces)
4 scallions, sliced
Sesame seeds, for topping
Cooked rice, for serving

Steps:

In a 6- to 8-quart electric pressure cooker, combine the potatoes, carrots, garlic, onion, green chile, gochujang, soy sauce, gochugaru, ginger, sugar, sesame oil and 1 1/2 cups water. Mix well with a spatula to evenly distribute the seasoning with all ingredients. Add the chicken and mix to coat. Close the lid and twist the steam valve to the sealed position. Set to cook on high pressure for 8 minutes.
Turn the pressure cooker off, then do a quick release of the pressure by carefully twisting the steam valve to vent. If you'd like to reduce the liquid, remove the chicken to serving bowls with tongs, then let the stew bubble for a few minutes on the simmer setting. Taste, and add a little more sugar (up to 1 more tablespoon) to round the flavor out to your preference. Serve the stew in bowls topped with scallions and sesame seeds, with rice.

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