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Spicy Korean Braised Chicken and Vegetables

Spicy Korean Braised Chicken and Vegetables

By Courtney HillApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    55 minutes
  • Slow Cook Time
    4½ to 5½ hours
  • Active time plus cooling
    10 minutes active
  • Rating

This flavor-packed stew, called dakbokkeumtang, counts gochujang, or Korean fermented chili paste, as one of its primary seasonings. The thick, bright-red paste usually is sold in plastic tubs or bottles in Asian markets or in the international aisle of regular supermarkets. Soy sauce and a dose of brown sugar add salty-sweet flavor to balance to the dish, while sesame oil and seeds add nutty notes. The potatoes and carrots absorb the seasonings so the pieces are flavored throughout; make sure to cut the vegetables into pieces about 1 inch in size, not smaller, so they don’t wind up overdone. Serve the stew with steamed rice.

Tip

Don’t use chicken breasts instead of thighs. Sturdy dark meat does well when braised, but more delicate white meat dries out and turns tough. Dark meat also lends the finished dish richer, meatier flavor.

Ingredients
  • 3

    tablespoons gochujang

  • 2

    tablespoons unseasoned rice vinegar

  • 2

    tablespoons soy sauce

  • 1

    tablespoon packed brown sugar

  • 1

    tablespoon toasted sesame oil, plus more to serve

  • 2

    inch piece fresh ginger (about 1½ ounces), peeled, cut into 3 pieces and smashed

  • 5

    medium garlic cloves, finely chopped

  • 1

    bunch scallions, whites chopped, greens cut into 1-inch lengths, reserved separately

  • 2

    pounds boneless, skinless chicken thighs, trimmed and halved

  • 10

    ounces Yukon Gold potatoes, peeled and cut into 1-inch chunks

  • 2

    medium carrots, peeled and cut into 1-inch pieces

  • Sesame seeds, toasted, to serve

Step 1

In a 6-quart Instant Pot, whisk together the gochujang, vinegar, soy sauce, sugar, sesame oil, ginger, garlic and scallion whites. Add the chicken and toss to coat.

Let stand for 15 minutes. Stir in the potatoes, carrots and ½ cup water, then distribute in an even layer.

Step 2

Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 8 minutes.

When pressure cooking is complete, let the pressure reduce naturally for 10 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Remove and discard the ginger, then stir in the scallion greens. Transfer to a serving bowl, drizzle with additional sesame oil and sprinkle with sesame seeds.