Dak Bokkeumtang For The Instant Pot Food
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.
Provided by Sarah DiGregorio
Categories weeknight, soups and stews, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
INSTANT POT JJIM-DAK
Make and share this Instant Pot Jjim-Dak recipe from Food.com.
Provided by sheepdoc
Categories Korean
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- Prepare sauce (soy sauce through ginger).
- Heat Instant Pot on saute. When it reads HOT add a little cooking oil and brown thighs on both sides. Season with salt and pepper. Remove chicken.
- Saute onion, garlic, and chili about 2 minutes. Turn Instant Pot off.
- Add chicken, potatoes, carrots, and mushrooms and pour sauce over. Seal Instant Pot and set on Poultry for 12 minutes (10 if boneless).
- Soak the noodles.
- Quick release. Remove meat and veggies to serving dish.
- Turn on Saute and add noodles. Boil 2 minutes.
- Pour noodles and sauce over meat. Garnish with green onions and sesame seeds. Serve with rice.
Nutrition Facts : Calories 634.2, Fat 17.5, SaturatedFat 4.1, Cholesterol 290.3, Sodium 2743.3, Carbohydrate 39.9, Fiber 4.2, Sugar 11.9, Protein 75
DAK BOKKEUMTANG FOR THE INSTANT POT
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
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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