@basicsundaycooking: Instant Pot Korean Spicy Chicken Stew (Daktoritang) recipe ⬇️ ~3lbs chicken drumsticks 2 bay leaves 1 tbsp whole black peppercorns 2 medium potatoes, chopped (I used 1 large sweet potato) 2 medium carrots, peeled and chopped 1 medium onion, chopped 1 bunch scallions, whites and greens separated 1 Fresno or jalapeño pepper, sliced (optiona) 1/4 head cabbage, chopped (optional) 2 cups water Sauce: 1/2 cup soy sauce 1/4 cup course Korean red pepper powder (gochugaru) 3 tbsp sugar 3 tbsp Korean red pepper paste (gochujang) 1 tbsp mirin 1-2 tsp salt (adjust to taste) 1 tsp Korean beef stock powder (Dashida) 1. Bring a large pot of water to a boil. Add the chicken, bay leaves, and black peppercorns. Bring it to a simmer and parboil for 10 minutes, or until any foam floats on top. 2. Meanwhile, mix together all the sauce ingredients. 3. Transfer the chicken to the Instant Pot. Add the water, sauce, onion, carrots, potatoes, and the white parts of the scallions. 4. Secure the lid and cook on High Pressure for 9 minutes. 5. Carefully release the pressure according to your appliance's instructions before opening the lid. 6. Check that the chicken is fully cooked (internal temperature should reach 165°F / 74°C 7. Stir in the cabbage (if using), sliced pepper, and the green parts of the scallions. Close the lid (no pressure) and let the veggies soften for about 5 minutes. 8. Taste the broth and adjust the seasoning to your liking before serving. 9. Serve hot with steamed rice. #koreanfood #spicychicken #chicken #instantpot

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Tuesday 23 June 2026 23:01:28 GMT