Dakdoritang (Spicy Stewed Chicken) – Instant Pot Version

Dakdoritang (닭도리탕) is a spicy chicken stew with potatoes, carrots and onions that is traditionally cooked slowly over the stove. I loved the smell of our house whenever my mom cooked this dish, just thinking of it makes my stomach growl!

While I still think that cooking over the stove is a super-delicious way to prepare dakdoritang, if you’re short on time you can opt for this easy pressure cooker version. I myself use my trusty Instant Pot (which I love).

Couple of notes on the ingredients if you’re new to Korean cooking. Gochujang is a spicy red pepper paste made with fermented soy beans (more info on my post here.) Oligodang is a healthier substitute to corn syrup with high fiber content. If you don’t have it, you can always use sugar or a sugar alternative.

Here’s what you need:

• 1 whole chicken quartered, or 8 chicken thighs bone-in
• 2-3 medium-size potatoes
• 2-3 medium-size carrots
• 1 medium onion
• 3 cloves of garlic
• 2 tablespoons gochujang
• 1 tablespoon oligodang or sugar
• 3 tablespoons soy sauce or coconut aminos
• 3 tablespoons mirin
• 1 tsp gochugaru
• 1 tsp salt 
• ¼ teaspoon fresh grated ginger
• ½ teaspoon black pepper
• 1 ½ cups of water
• 2-3 green onions
• 1 tsp roasted sesame seeds

Chop your onions, potatoes and carrots into medium-large chunks and place in the bottom of the pressure cooker. Next, add in the chicken.

In a separate bowl add gochujang, oligodang/sugar, soy sauce/coconut aminos, mirin, gochugaru, black pepper, salt and ginger. Crush and chop the garlic and add as well. When mixed thoroughly, pour sauce over the chicken in the pressure cooker, followed by the water.

Close and set to cook for 25 minutes. When the timer goes off, keep sealed and let the air release on its own before opening.

When finished, place the chicken, vegetables and juices into a separate large dish. Top with green onions and roasted sesame seeds and serve with rice.

Print Recipe

Dakdoritang (Spicy Stewed Chicken) - Instant Pot Version

Dinner – Korean

By Janice Yucel – Serves: 6

Prep Time: 10 Minutes – Cooking Time: 35 Minutes – Total Time: 55 Minutes

Ingredients

• 1 whole chicken quartered, or 8 chicken thighs bone-in
• 2-3 Medium-size potatoes
• 2-3 Medium-size carrots
• 1 medium onion
• 3 cloves of garlic
• 2 tablespoons gochujang
• 1 tablespoon oligodang or sugar
• 3 tablespoons soy sauce or coconut aminos
• 3 tablespoons mirin
• 1 tsp gochugaru
• 1 tsp salt 
• ¼ teaspoon fresh grated ginger
• ½ teaspoon black pepper
• 1 ½ cups of water
• 2-3 green onions
• 1 tsp roasted sesame seeds

Instructions

1

Chop your onions, potatoes and carrots into medium-large chunks and place in the bottom of the pressure cooker.

2

Next, add in the chicken.

3

In a separate bowl add gochujang, oligodang/sugar, soy sauce/coconut aminos, black pepper, salt and ginger.

4

Crush and chop the garlic and add as well.

5

When mixed thoroughly, pour sauce over the chicken in the pressure cooker, followed by the water.

6

Close and set to cook for 25 minutes. When the timer goes off, keep sealed and let the air release on its own before opening.

7

When finished, place the chicken, vegetables and juices into a separate large dish.

8

Top with green onions and roasted sesame seeds and serve with rice.