Dak Bokkeumtang: Spicy Korean Chicken Stew in the Instant Pot

The first time I tasted Dak Bokkeumtang, I was huddled around a tiny, steaming pot in a Busan back alleyway, the rain drumming a steady rhythm on the corrugated iron roof above. The spice hit me first, a fiery, earthy rush that warmed me from the inside out, followed by the comforting sweetness of the broth and the tender, fall-off-the-bone chicken. It was more than just a meal; it was an experience, a memory etched in my mind forever, and I’ve been chasing that perfect Dak Bokkeumtang ever since. Now, I can recreate a very close second in my very own kitchen, thanks to the Instant Pot.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Dietary Type: Spicy, Comfort Food

Ingredients

• 2 1⁄2 lbs bone-in chicken thighs
• 2 medium potatoes, cut in big chunks
• 1⁄2 medium onion, cut in big chunks
• 10-12 baby carrots
• 2 green onions, sliced
• 3 tablespoons hot pepper flakes (gochugaru)
• 3 tablespoons sugar
• 2 tablespoons gochujang
• 1⁄2 tablespoon soybean paste (doenjang)
• 2 tablespoons rice wine
• 4 tablespoons soy sauce
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger
• Black pepper to taste
• 1⁄4 cup chicken broth
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds

Equipment Needed

• Instant Pot
• Cutting board
• Knife
• Measuring spoons and cups

Instructions

1. First, prepare the flavorful sauce. In a bowl, combine the hot pepper flakes (gochugaru), sugar, gochujang, soybean paste (doenjang), rice wine, soy sauce, minced garlic, grated ginger, and black pepper. Whisk until everything is well combined and forms a thick paste. This is the foundation of your Dak Bokkeumtang!

2. Next, prepare the chicken. Cut the chicken thighs into smaller, bite-sized pieces. This will help them cook evenly and absorb the flavorful sauce. It also makes it easier to eat later! Aim for pieces that are roughly the same size as the potatoes and carrots.

3. Now, it’s time to sear the chicken. Set your Instant Pot to the saute function and add 1-2 tablespoons of vegetable oil (or any neutral oil). Once the oil is hot, sear the chicken in batches. Don’t overcrowd the pot, as this will lower the temperature and prevent proper browning. You’re not trying to cook the chicken through at this stage, just sear it on all sides to develop a nice crust and add depth of flavor. Remove the chicken from the pot and set aside.

4. Layer the ingredients in the Instant Pot. Add the seared chicken back to the pot, along with the potatoes, carrots, and onion.

5. Pour the sauce mixture over the chicken and vegetables. Gently toss everything together to ensure that all the ingredients are evenly coated with the flavorful sauce.

6. Add the chicken broth. This will provide the necessary liquid for the Instant Pot to come to pressure and cook the stew properly.

7. Seal the Instant Pot and set it to high pressure for 10 minutes. Ensure the steam release valve is in the sealing position.

8. Once the cooking time is complete, perform a quick release to release the pressure. Be careful as the steam will be very hot!

9. Carefully open the Instant Pot. Stir in the sliced green onions and sesame oil.

10. Finally, garnish with sesame seeds before serving.

Expert Tips & Tricks

• Spice Level: Adjust the amount of gochugaru (hot pepper flakes) to your liking. If you’re sensitive to spice, start with less and add more to taste.
• Vegetable Variety: Feel free to add other vegetables to the stew, such as shiitake mushrooms or zucchini. Just be mindful of their cooking times, as some vegetables may become mushy if overcooked.
• Marinating the Chicken: For an even deeper flavor, marinate the chicken in the sauce for at least 30 minutes (or even overnight) before cooking. This will allow the flavors to penetrate the meat more thoroughly.
• Thickening the Sauce: If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew after it’s finished cooking. Bring the stew to a simmer on the saute function until the sauce thickens.
• Bone-In, Skin-On Chicken: Using bone-in, skin-on chicken thighs adds richness and flavor to the stew. However, you can also use boneless, skinless chicken thighs if you prefer. Adjust cooking time accordingly, reducing it by a minute or two.

Serving & Storage Suggestions

Dak Bokkeumtang is best served hot, straight from the Instant Pot. Ladle the stew into bowls and garnish with extra green onions and sesame seeds. It’s delicious on its own, or served with a side of steamed rice and kimchi.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat on the stovetop until warmed through. You can also freeze Dak Bokkeumtang for longer storage. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	802.5 kcal	N/A
Calories from Fat	427 g	53%
Total Fat	47.5 g	73%
Saturated Fat	12.8 g	63%
Cholesterol	238.8 mg	79%
Sodium	1298.2 mg	54%
Total Carbohydrate	35.8 g	11%
Dietary Fiber	4.3 g	17%
Sugars	13.3 g	53%
Protein	54.4 g	108%

Variations & Substitutions

• Vegetarian Dak Bokkeumtang: Replace the chicken with firm tofu or a mix of hearty vegetables like mushrooms, potatoes, and carrots. Use vegetable broth instead of chicken broth.
• Less Spicy Dak Bokkeumtang: Reduce the amount of gochugaru (hot pepper flakes) or omit it entirely. You can also add a touch of honey to balance the spiciness.
• Sweet Potato Variation: Substitute some of the potatoes with sweet potatoes for a sweeter and earthier flavor.
• Add Ramen Noodles: For a heartier meal, add ramen noodles to the stew during the last few minutes of cooking.

FAQs (Frequently Asked Questions)

Q: Can I use chicken breasts instead of chicken thighs?
A: While you can use chicken breasts, chicken thighs are recommended because they are more flavorful and stay moister during cooking. If using chicken breasts, reduce the cooking time by a minute or two to prevent them from drying out.

Q: Can I make this recipe without an Instant Pot?
A: Yes, you can make this recipe in a Dutch oven on the stovetop. Simmer the stew over low heat for about 45 minutes to an hour, or until the chicken is cooked through and the vegetables are tender.

Q: How long does Dak Bokkeumtang last in the refrigerator?
A: Dak Bokkeumtang will last for up to 3 days in the refrigerator when stored in an airtight container.

Q: Can I add other vegetables to this stew?
A: Absolutely! Feel free to add other vegetables such as mushrooms, zucchini, or cabbage. Add them in the last few minutes of cooking to prevent them from becoming overcooked.

Q: What is gochugaru?
A: Gochugaru is Korean chili powder or flakes. It is made from sun-dried Korean chili peppers and has a distinctive smoky and slightly sweet flavor. It is a key ingredient in many Korean dishes.

Final Thoughts

Dak Bokkeumtang is more than just a spicy chicken stew; it’s a taste of Korean comfort food, a reminder of cozy nights and shared meals. The Instant Pot makes it incredibly easy to recreate this classic dish at home, allowing you to enjoy its rich flavors and warming spices anytime you crave a taste of Korea. So gather your ingredients, fire up your Instant Pot, and prepare to be transported to the bustling streets of Busan with every delicious bite. Don’t hesitate to experiment with the spice levels and add your own personal touch to make it your own signature Dak Bokkeumtang. Enjoy!