Instant Pot Dakdori Tang Food

DAKDORITANG (KOREAN SPICY CHICKEN STEW)

Steps:

• Prepare the vegetables by cutting up in big chunks.

PRESSURE COOKER DAK BOKKEUMTANG (KOREAN SPICY CHICKEN STEW)

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.

DAKDORITANG (KOREAN SPICY CHICKEN STEW)

Steps:

• Stir water, soy sauce, rice wine, red chili pepper paste, red chili pepper flakes, honey, sugar, and black pepper together in a large pot; add chicken and bring to a boil. Reduce heat to medium, place a lid on the pot, and cook at a simmer until the chicken is browned, about 15 minutes.
• Stir potatoes, carrots, onion, garlic, and ginger into the chicken mixture; replace cover atop the pot and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove cover and cook until the chicken is tender and the liquid has thickened slightly, about 10 minutes more. An instant-read thermometer inserted into a piece of chicken near the bone should read 165 degrees F (74 degrees C).
• Stir scallions, sesame oil, and sesame seeds into the stew and remove pot from heat.

DAKDORITANG INSTANT POT RECIPE

Steps:

• Start by mixing all the sauce ingredients together in a bowl and set aside.
• Prepare all the vegetables by mincing the onion, garlic, and Thai chili and slicing the mushrooms and carrot. Cut the excess fat off the chicken thigh, cut into bite sized pieces, and season with salt and pepper.
• Put the instant pot on sauté mode and add in minced garlic, thai chili and onion. Add in the chicken pieces and brown on each side, about 1 minute each side.
• Turn off sauté mode and add in the mushrooms and carrots. Pour in the sauce and about 3/4 to 1 cup of water. Close the instant pot and set to high pressure for 8 minutes.
• While the dakdoritang is cooking, prepare the egg noodles and set aside.
• Once the dakdoritang is ready, release the pressure and pour the stew over the noodles.
• Garnish with scallions and furikake and enjoy your delicious meal!

DAKDORITANG

Steps:

• Mix the soy sauce, gochujang, gochugaru, sugar, garlic and ginger in a medium bowl. Set aside.
• Heat the vegetable oil in a large dutch oven or other heavy pot over medium-high heat. Add the chicken and cook, turning occasionally, until browned on all sides, 7 to 8 minutes.
• Add 2 cups water, the gochujang mixture, potatoes and onion to the pot and stir to distribute. Bring to a simmer, then reduce the heat to medium. Cover and cook, stirring halfway through, until the potatoes are fork-tender and the chicken is cooked through (the internal temperature should register 165˚ F), 18 to 20 minutes. Add the scallions. Serve with the rice.

INSTANT POT DAKDORI TANG

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.

KOREAN SPICY CHICKEN STEW (DAKDORI TANG)

Steps:

• Make a seasoning paste by mixing the soy sauce, ginger, garlic, gochujang, gochugaru, fish sauce and sugar in a small bowl.
• In a large sauce pot, combine the chicken with the seasoning paste and 3 cups water. Bring to a boil, cover the pot then reduce the heat so it cooks at a simmer for 15 minutes.
• Add the potatoes and radish and cook for another 15 minutes, covered, on low heat. Add more water if the pot looks dry.
• Stir in the green chiles and scallions. Let everything cook for another 5 to 10 minutes, uncovered, until the sauce thickens slightly. Portion into bowls and serve immediately.

SLOW COOKER DAKDORI TANG

Steps:

• In a 6- to 8-quart slow cooker combine the potatoes, carrots, garlic, onion, green chile, gochujang, soy sauce, gochugaru, ginger, sugar and sesame oil. Mix well with a spatula to evenly distribute the seasoning on all ingredients. Add the chicken and mix to coat.
• Cook until the vegetables and chicken are tender, 4 to 5 hours on high. The stew will hold well on warm after the cook time has elapsed.
• Serve the stew in bowls over rice topped with scallions and sesame seeds.