Instant Pot Dakdori Tang
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.
- Total:
- Serves: 4 persons
Ingredients
- 1pound Yukon Gold potatoes (about 2 large potatoes), scrubbed and cut into 1½-inch chunks
- 1pound carrots (about 4 large carrots), peeled and sliced into 1½-inch chunks
- 10garlic cloves, smashed and roughly chopped
- 1yellow or red onion, roughly chopped
- 1long green Korean chile (cheong-gochu) stemmed and thickly sliced (or 1 jalapeño, stemmed, seeded and thickly sliced)
- ½cup gochujang
- ¼cup soy sauce
- 3tablespoons gochugaru (see Tip)
- 2tablespoons minced fresh ginger (from about 2 inches of ginger root)
- 1tablespoon granulated sugar, plus more to taste
- 2teaspoons sesame oil
- 3 ¼pounds bone-in, skin-on chicken drumsticks, thighs, or a combination (about 8 to 12 pieces)
- 4scallions, sliced
- Sesame seeds, for topping
- Cooked rice, for serving
Instructions
Step 1
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 1½ 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.Step 2
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.