Dakbokkeumtang (Spicy Chicken Stew) (Instant Pot)
Dakbokkeumtang (Spicy Chicken Stew) Instant Pot
This was the first recipe I made in my Instant Pot pressure cooker. Other than browning the chicken pieces, it took a whole 10 minutes to make. The chicken came out extremely tender and flavorful. It had the right amount of spice to it. Not overpowering whatsoever. The main ingredients in the sauce are gochugaru red pepper flakes, gochujuang red pepper paste, and doenjang soybean paste. The gochugaru and gochujang give it the heat while the doenjang adds a savory element. All 3 of these ingredients are used in a lot of Korean cuisine and can be found at all Asian markets.When purchasing chicken for this recipe, I recommend either using a whole chicken or just drumsticks and thighs. I bought a 10lb bag of whole chicken legs for $6.99 and processed them myself. You can ask your butcher to cut up a whole chicken for you into little pieces. I suggest learning how to do this by yourself and not being so dependent on everyone else doing the preparation for you. It’s a lot more fulfilling. Once you understand how to cut a whole chicken, which I will demonstrate in another segment, this will only take you a minute.
Can you use boneless skinless chicken. Sure. If you’re a little bitch that doesn’t like flavor and can’t spit a bone out onto your spoon. Bet you’ve never seen shit talking in a recipe before.
Can you use boneless skinless chicken. Sure. If you’re a little bitch that doesn’t like flavor and can’t spit a bone out onto your spoon. Bet you’ve never seen shit talking in a recipe before.
Servings: 4
Ingredients
Chicken and Vegetables
- 3 lbs bone in chicken pieces cut into small pieces
- 1 small potatoes 1″ cubes
- 1 large carrot 1/2″ chunks
- 1/2 onion quartered
- 3 green onion chopped
- 1 tbsp canola or vegetable oil
Sauce
- 3 tbsp gochugaru red pepper flakes
- 3 tbsp sugar
- 2 tbsp gochujang red pepper paste
- 1/2 tbsp doenjang soybean paste
- 2 tbsp rice wine
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tbsp garlic minced
- 1 tsp ginger grated
- 1/2 cup chicken stock
Garnish
- sesame oil
- sesame seeds
- green onion
Instructions
Sauce
- Mix all sauce ingredients together in a bowl. set aside.
Chicken
- Separate whole chicken legs into drumsticks and thighs.
- With a cleaver, cut drumsticks into 3 parts. If they are small drumsticks, cut in half.
- With a cleaver, cut chicken thighs into quarters.
- In the instant pot on the sauté function on medium heat, add cooking oil and brown the chicken pieces in a couple of batches.
- Mix in the sauce and the remaining veggies. Make sure that everything is coated in the sauce. Turn the instant pot to the pressure cooker function and set for 10 minutes. Yes, that’s right. 10 minutes.
- Release the pressure and remove the lid. If you’d like for the sauce to be a little thicker, turn the instant pot to the sautée function on medium heat and cook for another 10 minutes.
- Garnish with sesame oil, sesame seeds, and green onion.
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