Dak Dori Tang has got to be one of my favorite Korean dishes of all time. It is also a dish I had never tasted until my mother in-law made it for me. It is a chicken, potato, and onion Korean stew in a spicy sauce. Typically made on a stovetop, this Dak Tori Tang Instant Pot recipe has been adapted for a pressure cooker. The main ingredients in the spicy sauce are red pepper, garlic, and soy sauce (though ingredients do vary by cook).
You can’t find dak tori tang that often at Korean restaurants, well at least at most of them. It is probably on the menu in some K-town restaurant in LA, but other than there, I’m not sure it is widely available. If you like spicy, and you like chicken and potatoes, then this is the dish for you. As for me, I can have this almost everyday with rice. This Dak Dori Tang Instant Pot recipe comes courtesy of my mother in-law (and my wife’s tastebuds). It is a combination of her ingredients adapted for the Instant Pot, as she makes this on the stovetop.
Tips for cooking Dak Dori Tang in the Instant Pot
- Chicken with bones – I would definitely use a chicken with bones instead of thigh or breast. It is just a lot easier to eat, and it really is the sauce over rice that you are going to remember.
- Thick potato chunk – Cut your potatoes in thick chunks if you want them to be firmer. If you want it to me more of a mash then cut them smaller and have the natural release go for 10 minutes plus. If you have them, russet potatoes are going to be firmer than the yukon potatoes.
- Sugar and salt to taste – Don’t fret, you can always add sugar or salt after the fact. I would not add more than 1/2 a tsp increments at a time of either, but some people like it sweeter some like it saltier. If you want to make your Dak Tori Tang spicer, I add a couple of slices of jalapeno peppers to the mix.
What to eat with Dak Dori Tang
- Rice – I think this is self-explanatory. Rice goes great with any stew of any culture in my opinion.
- Tea – I’m partial to barley tea when I’m eating something spicy. When you go to a soondubu restaurant they give you barley tea to combat that spice!
- Soybean sprouts (Kongnamul Muchim) – I’m just recommending a korean side dish, but don’t worry you can substitute whatever is your favorite banchan. Kimchimari has a good recipe for soybean sprouts, I have always found this banchan great for kids.
Dak Dori Tang Instant Pot Recipe
- Instant Pot
- 1 lb Chicken drumettes
- 2 Potatoes
- 1 Onion
- 1 bunch Green onions
- 1/4 cup Water
- 3 cloves Garlic
- 1 tsp Ginger
- 3 tbsp Gochugaru
- 1/4 cup Water
- 3 tbsp Soy sauce
- 3/4 tsp Salt
- 2 tsp Sugar
- Get Ingredients.
- Peel and cut potatoes into chunks. If you want harder potatoes make the chunks bigger.
- Peel and cut onion into chunks.
- Mince your Garlic.
- Peel and mince your Ginger.
- Wash and cut your Green onions into 2 inch sections for garnish.
- Heat up a pot of water that is high enough to cover your chicken drummettes. Add chicken to the hot water and parboil your chicken for 2 minutes.
- Get the chicken from the boiling water and put onto a plate or drying rack for it to dry.
Making the sauce
- Mix the gochugaru, garlic, soy sauce, ginger, water, sugar, and salt together.
- Add your chicken, potatoes, and your onions to the Instant pot.
- Add 1/4 cup of water to the Instant Pot.
- Add your sauce to the Instant Pot and mix really really well. You want all of the chicken, potatoes, and onions to be coated with the sauce.
- Put the lid on the Instant Pot, and make sure it is sealed. The put it on high pressure and cook for 8 minutes.
- I typically wait for 9-10 minutes of for natural release, and then do the quick release by turning the knob to venting.
- Open the lid, and add your chopped green onions. At this point if you want the sauce to be thicker you can push the saute button and saute until you like the thickness. I don't typically do this, but if you want a really thick sauce this is an option.
- Dak tori tang is served with rice and sesame seeds on the top.