Spicy and Sweet Braised Chicken (Dakbokkeumtang) with Pressure Cooker Tips
Spicy and Sweet Braised Chicken (Dakbokkeumtang) with Pressure Cooker Tips
Quick and Delicious Dakbokkeumtang Recipe Using a Pressure Cooker: Made with Chicken Thighs Only
This recipe is inspired by the ‘golden recipe’ for Dakbokkeumtang featured on the TV program ‘Saengsaengjengbotong’. We’ve adapted it to be made faster and more flavorful using a pressure cooker, focusing solely on chicken thighs. Since a whole chicken only yields two thighs, this method is perfect for families who prefer dark meat or for smaller gatherings.
Main Ingredients- 11 Chicken Thighs (approx. 1.8kg)
- 1/2 medium Onion (approx. 250g)
- 6 small Potatoes (approx. 600g)
Seasoning Ingredients- 1/2 cup (100ml) Water
- 4 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Cheongju (rice wine) or Mirin
- 1 Tbsp Minced Garlic
- 1/4 tsp Grated Ginger (optional)
- 3 Tbsp Soy Sauce (for soup)
- 3 Tbsp Dark Soy Sauce (or regular soy sauce)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Corn Syrup, Agave Nectar, or Oligosaccharide
- 1/2 cup (100ml) Water
- 4 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Cheongju (rice wine) or Mirin
- 1 Tbsp Minced Garlic
- 1/4 tsp Grated Ginger (optional)
- 3 Tbsp Soy Sauce (for soup)
- 3 Tbsp Dark Soy Sauce (or regular soy sauce)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Corn Syrup, Agave Nectar, or Oligosaccharide
Cooking Instructions
Step 1
The key to delicious Dakbokkeumtang is removing any gamey smell. If you’re using chicken thighs, rinse them thoroughly under cold running water. Make 2-3 shallow cuts into the chicken thighs; this helps the sauce penetrate better. You can trim excess skin or fat if you prefer a cleaner taste, but I usually leave about half of it on for extra flavor. Place the chicken thighs in a pot and cover them with water. Bring to a boil and let it simmer for a few minutes. This parboiling step removes any unpleasant odors and impurities, which will float to the surface as foam, resulting in a cleaner-tasting dish.
Step 2
While the chicken is parboiling, prepare the sauce. In your pressure cooker (or a regular pot), combine all the seasoning ingredients: gochujang, cheongju, minced garlic, grated ginger, soy sauce, dark soy sauce, gochugaru, and corn syrup (or other sweetener). Give it a rough mix. If you are using a regular pot instead of a pressure cooker, add about 1 extra cup (200ml) of water to the sauce mixture, as pressure cookers lose less moisture during cooking.
Step 3
Peel the potatoes and cut them into large chunks. Cutting them too small can cause them to break down too much by the end of cooking, so aiming for about four pieces per potato is ideal. Roughly chop the onion as well. Ideally, you’d want to place the chicken thighs at the bottom of the pot, but my son was hungry and impatient, so I ended up adding the vegetables right after chopping them. Don’t worry too much about this specific order; it won’t significantly impact the final result.
Step 4
The chicken thighs have now been parboiled for about 5-10 minutes. This step is crucial for eliminating any gamey odor. Discard the parboiling water and rinse the chicken thighs under clean running water. This ensures any remaining bits of skin or impurities are washed away.
Step 5
Here are the chicken thighs, rinsed clean after parboiling.
Step 6
Now, add the rinsed chicken thighs to the pressure cooker (or pot) prepared in step 3. Use a spatula to gently mix and arrange the chicken thighs so they are submerged as much as possible in the sauce. Ensuring the chicken is well-coated in the sauce allows the flavors to penetrate deeply, resulting in a much more delicious Dakbokkeumtang.
Step 7
Time to cook! If using a regular pot: Simmer over medium-low heat until the potatoes are tender and the sauce has reached your desired consistency, stirring occasionally to prevent sticking. If using a standard pressure cooker: Once the pressure cooker starts whistling (reaches pressure), reduce the heat to medium and cook for an additional 5 minutes. If using an electric pressure cooker: Select the ‘Manual’ or ‘Pressure Cook’ setting and set it for 5 minutes. After cooking, immediately release the pressure and open the lid. (Safety Note: Be extremely cautious of hot steam when opening a pressure cooker.) Right after cooking, the flavors might not seem fully melded. For a richer flavor and a more appealing glossy finish, transfer the contents to a regular pot, open the lid, and simmer over medium heat while stirring for a few more minutes until the sauce thickens slightly.
Step 8
The finished Dakbokkeumtang is incredibly delicious – much more so than it looks! We highly recommend mixing some rice into the rich, spicy broth. It’s a true rice-lover’s dream!
