When kimchi gets very sour and overripe, it's time to turn it into kimchi jjigae!
Dakjjim (Korean Chicken Stew)
Instant pot korean beef came about after tons of recipe testing.
Recipe Summary Dakjjim (Korean Chicken Stew)
My husband's mother introduced me to Korean food with this recipe, which instantly shot up my list of all-time favorites. Serve with a small amount of broth over hot white rice.Ingredients | Korean Beef Stew Instant Pot
1 yellow onion, finely chopped
½ cup soy sauce
½ cup brown sugar
2 tablespoons minced garlic
1 tablespoon sesame oil
1 teaspoon ground black pepper
12 chicken thighs, trimmed and cut into thirds
2 yellow onions, sliced into 1/2-inch rings
3 quarts water
4 carrots, cut into 1-inch chunks
2 jalapeno peppers, sliced into 1/2-inch-thick rings
Directions
Mix chopped onion, soy sauce, brown sugar, garlic, sesame oil, and black pepper in a large bowl to make marinade. Add chicken thighs; soak for at least 20 minutes.
Spread onion rings on the bottom of a large pot. Place chicken thighs, with some of the marinade, on top. Pour in water to fill the pot halfway. Bring to a boil; reduce heat to medium-low and cook until chicken thighs are tender, about 1 hour 30 minutes. Add carrots and jalapeno peppers. Cook until carrots are soft, about 30 minutes more.
For a less-spicy version, remove the jalapeno seeds, but keep the pepper for added flavor and texture.
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Info | Korean Beef Stew Instant Pot
prep:
30 mins
cook:
2 hrs 5 mins
additional:
20 mins
total:
2 hrs 55 mins
Servings:
8
Yield:
8 servings
TAG : Dakjjim (Korean Chicken Stew)
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