Chapter I · Chicken·Korean
Dakjjim
sticky, spicy, tender. gochujang-sweet-heat. 4 servings.
| 6-qt Instant Pot inner pot + fridge space overnight | |||||
|---|---|---|---|---|---|
| High Pressure 28 min · Full Natural Release | |||||
| Ingredient | Cut | Sauce | Layer | Pressure | Release |
1.75 lb (800 g) bone-in chicken thighs | Cut | High Pressure 28 min | Full NR ~24 min | ||
2 (400 g) potatoes, large chunks | |||||
2 (200 g) carrots, chunks | |||||
1 (250 g) onion, wedges | |||||
3 Tbs (60 g) gochujang | Sauce | ||||
3 Tbs (45 mL) soy sauce | |||||
1.5 Tbs (30 g) rice syrup or honey | |||||
5 cloves (15 g) garlic, minced | |||||
1/2 cup (120 mL) water | |||||
6-qt Instant Pot inner pot + fridge space overnight
High Pressure 28 min · Full Natural Release
Cut
- 1.75 lb (800 g)·bone-in chicken thighs
- 2 (400 g)·potatoes, large chunks
- 2 (200 g)·carrots, chunks
- 1 (250 g)·onion, wedges
Sauce
- 3 Tbs (60 g)·gochujang
- 3 Tbs (45 mL)·soy sauce
- 1.5 Tbs (30 g)·rice syrup or honey
- 5 cloves (15 g)·garlic, minced
- 1/2 cup (120 mL)·water
Layer
Everything already in the pot.
Pressure
High Pressure 28 min
Release
Full natural release, about 24 min
Full NR keeps the potatoes intact and the sauce lacquered. A quick release would seize the meat.
Next pot
Same pantry, different taste
Similar ingredients, another texture or cuisine — so the next delay start does not taste like last night.
Japanese curry thighs
fall-apart in thick gravy
Shares chicken, potato, carrot — curry-sweet-spice, fall-apart in thick gravy instead of gochujang-sweet-heat.
curry-sweet-spice·1 hr 11 min in the pot·5 servings
Chanko chicken pot
shreddable chicken, rich broth
Shares chicken, soy — dashi-ginger, shreddable chicken, rich broth instead of gochujang-sweet-heat.
dashi-ginger·1 hr 11 min in the pot·5 servings
Tori no nimono
silky, bone-slipping
Shares chicken, soy — soy-dashi sweet, silky, bone-slipping instead of gochujang-sweet-heat.
soy-dashi sweet·1 hr 9 min in the pot·4 servings