Dakdoritang is a classic Korean braised chicken stew made with bone-in drumsticks in a sweet and spicy gochujang sauce, finished in a pressure cooker in just 35 minutes. The bone-in cuts keep the meat tender and flavorful while the sauce coats potatoes, carrots, and onions.
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Season the chicken drumsticks generously with salt and pepper and set aside to allow the seasoning to penetrate.
In a bowl, mix together the gochujang, gochugaru, soy sauce, mirin, and honey to form the sauce.
Add the chicken broth to the pressure cooker insert, then add the seasoned chicken drumsticks.
Pour the sauce over the chicken and stir to coat.
Add the onion, potatoes, carrots, garlic, ginger, and dark green parts of the green onion on top.
Seal the lid and cook on high pressure for 15 minutes.
Allow a natural pressure release for 5 minutes, then carefully do a quick release for any remaining pressure.
Open the lid and stir in the sesame oil.
Serve garnished with the reserved pale green and white parts of the green onion and sesame seeds. Serve with steamed rice.
Store covered in the refrigerator for up to 4 days; reheat gently on the stovetop over medium heat, adding a splash of water if sauce has thickened. Freezes well for up to 3 months.
pressure cooker
Yes, but bone-in drumsticks are traditional and stay moister. Boneless breasts will cook faster (reduce time by 10 minutes) but may dry out; thighs are a better boneless substitute.
Gochujang is a fermented red pepper paste (savory-sweet); gochugaru is dried chili flakes (sharper heat). Both are used here for layered spice.
Yes. Bring to a boil in a regular pot, then simmer covered for 45โ60 minutes until chicken is tender, stirring occasionally.
Meat should pull easily from the bone and reach 165ยฐF internal temperature. The sauce should be thick enough to coat a spoon.
Yes, moderately to very spicy depending on gochujang and gochugaru amounts. Reduce either by half for milder heat, or serve with rice to balance.
