Instant Pot Dakdori Tang

No jalapeños at the store today but otherwise followed recipe exactly. Used Sempio Gochujang. Results: enjoyable medium spicy not torture spicy. Used high pressure high heat. About 15 minutes to get up to pressure in the Duo Plus. Quick released at 8 minutes and glad I did - chicken cooked through, carrots and potatoes right on the brink of disintegration. Black & white sesame seeds and scallions completed the dish with more flavor and style. Perfect stew for a rainy cold January night!

Very tasty. Followed as written instructions and worked great. Only add was to include some purple top turnips cut into chunks.

This was delicious—but the texture of the chicken skin was unappealing. Next time i would either brown the chicken first or use boneless/skinless chicken thighs. This would be great with Tofu too.

So flavorful and spicy! I left skin on the chicken but ended up skimming off much of the fat from the finished stew (which I used to roast potatoes). I agree about natural release, my chicken was a bit undercooked at first and I had to simmer for a while longer. Minor issue: the potatoes soaked up all the broth and fell apart so the leftovers were more like a thick soup than a stew.

This was amazingly delicious! I browned the meat in batches and then browned the onions in the chicken fat using the sauté function in the instant pot. After that, I followed the recipe exactly.

Tasty. Family enjoyed. Given all the liquid, however, I'm surprised that the chicken is a bit dry. My thigh pieces were rather large and I didn't have any drumsticks, so next time I'll try just drumsticks and much smaller thighs. I appreciated more the vegetables soaked in the sauce. Maybe I'll do this again with less meat and more veggies - including more types of vegetables. Maybe cauliflower would be nice here? Throw in frozen peas at the end and let them cook in the hot sauce?

Made per recipe except pressure cooked for 10 mins instead of 8. Spicy and delicious. Too spicy for kids, so if eating with children plan for that.

Worried about burn warnings?: Make sure the water's hot and dissolve the gochujang down in it before adding the rest of the ingredients. I think the thick, sugary paste tends to glob on to the bottom of the pot otherwise. I also add a little extra water (no more than 1/4 cup, it can be boiled off at the end) and skip the sugar. I got the burn warning with the dump-and-stir method (as written) the first time, but not after I tried the above. And I've made it many times since! (:

Pretty basic recipe. Tastes ok but it’s nothing special. Not particularly authentic even though it uses Korean ingredients. There’s just something missing that makes it tastes like a real Korean home-cooked meal.

Too dry and too hot. Add 1.5 cups more water, and cut Korean chili flakes (gochujang) and jalapeno in half.

Add an extra cup of water. On first try, I got burn warning from Instant Pot.

love this. prefer to use boneless thighs. last night cooked some rice cakes in the broth at the end. served it over fresh baby spinach.

This is so delicious and rather unique among the Instant Pot recipes I usually happen across. Thank G-d gochujang and gochugaru are becoming more available in American supermarkets. (I used Mother In Law's brand, and it was pretty good.) I haven't seen a Korean chili yet but I'm on the lookout. Serve it with rice and have yourself a good evening.

Very good and very easy. Mixed the gochujang, soy, sesame oil, sugar, and water before putting it in the Instant Pot-that might help avoid a BURN warning. Made as directed except didn't add gochugaru or green chile because our gochujang was spicy enough for me. Added one turnip. Cooked 8 minutes with natural release.

Why no moo radish kimchi in this dakdori tang? the other version of dakdori tang has it.