Instant Pot Dakdori Tang

By Sarah DiGregorio

Updated Jan. 11, 2022

Instant Pot Dakdori Tang
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Rating
4(888)
Comments
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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.

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Ingredients

Yield:4 to 6 servings
  • 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
  • 3¼pounds 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
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

609 calories; 24 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 49 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 48 grams protein; 1719 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

Tip
  • Gochugaru is available at many East Asian groceries, as well as many supermarkets and online. If you don’t have it, substitute 1 tablespoon good-quality sweet paprika and 1 teaspoon dried red-pepper flakes.

Ratings

4 out of 5
888 user ratings
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Comments

Susan

This looks spicily delicious, and I have all the ingredients except the chicken and fresh pepper - both now on my shopping list. But as a long time instant pot cook - please never *ever* do an 'instant release' of any kind of meat! It will instantly turn that tenderized meat tough. Do what's known as a 'natural release' - from 10 to 30 minutes depending on how long it's been under pressure, and how full the pot. This recipe will work at 15 minutes - and you can reduce cooking time to 6/7 min.

Diane

I make chicken thighs once a week and do a quick release every time and I've never had the meat get tough. Same with pork roast or beef stew meat. Broken down connective tissue and muscle fibers won't magically reform with a fast drop in pressure. Natural release time has nothing to do with how long it's been at pressure, but the volume does affect it.

Julie

I made this last night and it was delicious - will definitely be part of my regular cold weather rotation. I decreased the water to 1/2 cup and bumped up the cook time to 15 min. I also left out the pepper bc I knew my gochujang was already pretty fiery. The potatoes soaked in the sauce are my favorite part!!!

louise

love this! in regular rotation. use a basket after getting the ‘burn’ signal on my instapot a few times. love to add rice cakes while reducing the sauce at the end.

ANC

Absolutely delicious! Cooked as written, but I substituted sweet potatoes for carrots. I used bone-in thighs but removed the skin. Chicken was tender and perfectly done. Quite spicy, the dish looks and tastes as good as anything you’d get in a restaurant.

Tyler

Excellent. Used boneless thighs for 8 minutes. Used less water than suggested and was plenty of liquid.

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