Instant Pot Jjim Dak Food

JJIMDAK (KOREAN BRAISED CHICKEN)

Steps:

• Soak the starch noodles in warm water for about 30 minutes while preparing the other ingredients. Drain well before using.
• Clean the chicken and cut into small pieces. Trim off excess fat.
• Cut the potatoes in chunks (about 1-1/2 inch) and soak them in water while preparing the other vegetables. Cut the carrot, mushrooms, and onion into bite-sized pieces.
• Add the chicken pieces to a large pot. Pour 3 cups of water over the chicken. (You should reduce the amount of water if not using the noodles.) Add the sauce ingredients except sesame oil and seeds. Bring it to a boil over high heat, uncovered, and continue to boil for about 10 minutes. Skim off the foam.
• Add the potatoes, carrot, mushrooms, onion, dried whole red chili peppers if using, garlic and ginger. Cover, and cook for 8 to 10 minutes. You may see that there still is a lot of liquid, but the potatoes and starch noodles will soak up a lot of the liquid.
• Gently mix in the green chili peppers (or jalapenos), scallions and starch noodles, and continue to cook, uncovered this time, for an additional 3 minutes. Stir in the sesame oil. Garnish with the sesame seeds to serve.

INSTANT POT JJIM-DAK

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.