Pressure Cooker Dakbokkeumtang (Spicy Korean Braised Chicken and Potatoes)

Pressure Cooker Dakbokkeumtang (Spicy Korean Braised Chicken and Potatoes) Recipe

Bringing Something Home From Seoul

When I first moved to Seoul, I was overwhelmed by the vibrant food culture that seemed to be the heartbeat of the city. Every corner I turned, there was a street vendor offering something mouth-watering, and every home I visited welcomed me with a warm meal that told a story of its own. Among the many dishes I tried, Dakbokkeumtang stood out—it was spicy, comforting, and brought an immediate sense of warmth. But it wasn’t just the flavor that captivated me; it was the sense of community that surrounded the dish. I remember my first taste of Dakbokkeumtang at a friend’s family dinner, where the dish took center stage on the table. We all gathered around, eagerly spooning the chicken and potatoes over bowls of rice. The conversation flowed easily, and the warmth of the food seemed to mirror the warmth of the company.

Years later, after settling into my own home, I found myself craving that same comfort on cold winter nights. However, with a busy schedule, I needed something quicker and easier to prepare. That’s when I started experimenting to make a Pressure Cooker Dakbokkeumtang recipe.

Making Pressure Cooker Dakbokkeumtang At Home

I had always used the traditional method of slow-cooking Dakbokkeumtang, but I thought, why not try speeding it up a bit? I played around with the ingredients, ensuring that the key elements—gochujang, gochugaru, soy sauce, and garlic—still held their place, but adjusting the cooking time for the pressure cooker.

The result? A rich, hearty Pressure Cooker Dakbokkeumtang that tasted like it had been simmering for hours, but in reality, it took a fraction of the time. The chicken was tender, the potatoes perfectly cooked, and the sauce clung to everything in just the right way. Now, this version of Dakbokkeumtang has become a staple in my home. It’s the dish I turn to when I want to feel connected to those early days in Seoul, and it’s the dish I share with friends and family, bringing a little bit of Korean warmth to every meal.

Chef’s Notes – Pressure Cooker Dakbokkeumtang

• Layering Ingredients in the Slow Cooker: Always layer the potatoes and carrots at the bottom of the slow cooker and place the chicken and onions on top. This ensures even cooking and prevents the potatoes from becoming too mushy.
• Adjusting Spice Levels: If you prefer a milder dish, reduce the amount of gochugaru (Korean chili flakes). For those who enjoy extra heat, add an additional tablespoon of gochugaru or a dash of hot sauce.
• Adding Depth of Flavor: For a deeper, more complex flavor, try adding a splash of fish sauce to the marinade. It adds umami without overpowering the dish.
• Extra Garnishes: A sprinkle of toasted sesame seeds and freshly sliced green onions adds a nice contrast in texture and a burst of fresh flavor right before serving.
• Using Leftovers: Pressure Cooker Dakbokkeumtang makes for excellent leftovers. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.
• After eating this dish, have some of our Korean Sweet Pancakes.

Spicy Korean Braised Chicken and Potatoes

Recipe by Kimmy

Course: Main CourseCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

4

hours 

Calories

538

kcal

Total time

4

hours 

20

minutes

Dive into the rich, bold flavors of this Slow Cooker Spicy Korean Braised Chicken and Potatoes! Perfect for a cozy dinner, this dish combines tender chicken thighs with hearty potatoes and carrots, all simmered in a spicy, savory sauce. It’s a simple yet delicious meal that will impress your family and friends. Get ready to enjoy a taste of Korea right at home!

Ingredients

• 2.2 pounds Chicken Thighs cleaned and cut into medium pieces

• 1.5 pounds Potatoes peeled and chopped into medium chunks

• 0.4 pound Carrots peeled and sliced into medium pieces

• 0.5 pound Onion peeled and diced into medium pieces

• 3 tablespoons Korean Chili Paste (Gochujang)

• 2 tablespoons Korean Chili Flakes (Gochugaru)

• 2 tablespoons Soy Sauce

• 2 tablespoons Rice Wine

• 1 tablespoon Raw Sugar

• 1 tablespoon Minced Garlic

• 1/4 teaspoon Ground Black Pepper

• 1/2 teaspoon Ginger Powder

• 2 stalks Green Onion finely sliced

• Toasted Sesame Seeds for sprinkling

Directions

• Clean and cut the chicken thighs into medium pieces. Peel and chop the potatoes into medium chunks. Slice the carrots and dice the onion into medium pieces.
• In a bowl, combine the Korean chili paste (Gochujang), chili flakes (Gochugaru), soy sauce, rice wine, raw sugar, minced garlic, ground black pepper, and ginger powder. Mix well to create the marinade.
• Place the chicken and vegetables in a large mixing bowl. Pour the marinade over them and mix thoroughly to coat everything evenly. Cover with plastic wrap and refrigerate for at least three hours or overnight for enhanced flavor.
• Transfer the marinated chicken and vegetables to the slow cooker. Layer the potatoes and carrots at the bottom followed by the chicken and onions on top to ensure even cooking.
• Set the slow cooker to low heat and cook for about 4 hours. Check the doneness of the chicken and vegetables; they should be tender but not mushy.
• Once cooked, gently mix the contents with a large spoon to ensure even distribution of flavors. Serve in bowls and garnish with thinly sliced green onions and toasted sesame seeds.

Equipment

• chef’s knife
• cutting board
• slow cooker
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 538kcal
• Fat: 25g
• Saturated Fat: 7g
• Cholesterol: 140mg
• Sodium: 900mg
• Potassium: 1200mg
• Carbohydrates: 45g
• Fiber: 6g
• Sugar: 8g
• Protein: 28g
• Vitamin A: 120IU
• Vitamin C: 40mg
• Calcium: 10mg
• Iron: 20mg

FAQs – Pressure Cooker Dakbokkeumtang