Spicy Korean Braised Chicken and Vegetables | Christopher Kimball’s Milk Street

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Milk Street Recipe
Instant Pot

Spicy Korean Braised Chicken and Vegetables

FAST: 55 minutes
Slow: 4½ to 5½ hours 10 minutes active

Spicy Korean Braised Chicken and Vegetables

This flavor-packed stew, called dakbokkeumtang, counts gochujang, or Korean fermented chili paste, as one of its primary seasonings. The thick, bright-red paste usually is sold in plastic tubs or bottles in Asian markets or in the international aisle of regular supermarkets. Soy sauce and a dose of brown sugar add salty-sweet flavor to balance to the dish, while sesame oil and seeds add nutty notes. The potatoes and carrots absorb the seasonings so the pieces are flavored throughout; make sure to cut the vegetables into pieces about 1 inch in size, not smaller, so they don’t wind up overdone. Serve the stew with steamed rice.

4

Servings

Tip

Don’t use chicken breasts instead of thighs. Sturdy dark meat does well when braised, but more delicate white meat dries out and turns tough. Dark meat also lends the finished dish richer, meatier flavor.

FAST: 55 minutes
Slow: 4½ to 5½ hours

10 minutes active

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