Delicious Dak Bokkeumtang – Korean Spicy Chicken Stew Recipe

Howdy folks, welcome to my recipe for Dak Bokkeumtang, also known as spicy Korean braised chicken stew! If you’re looking for a savory and satisfying meal that’s got a little kick to it, then you’re in the right place. This dish is a favorite in my kitchen and I’m excited to share the recipe with y’all.

Imagine tender and juicy chicken thighs, slow-cooked in a rich and spicy sauce made from soy sauce, rice wine, ginger, garlic, and Korean chili paste. This flavor-packed chicken stew is also loaded with potatoes and onions which not only adds complexity to the dish but also makes it filling enough to serve as a meal on its own.

Are you tired of boring chicken dishes that lack excitement? Then this Dak Bokkeumtang recipe is just what you need. And the best part? You can easily make it in an Instant Pot or pressure cooker for a quick and easy meal that’ll taste like it’s been simmering on the stove all day.

So let’s get to it! Whether you’re looking for a cozy family dinner or an impressive dish for your next potluck, this Dak Bokkeumtang recipe is sure to be a hit. All ya gotta do is follow these simple steps and you’ll have yourself one heck of a chicken stew. Yeehaw!

Why You’ll Love This Recipe

Dak Bokkeumtang for the Instant Pot
Dak Bokkeumtang for the Instant Pot

Folks, I’m here to tell you about a recipe that’ll knock your socks off – Dak Bokkeumtang. This Korean spicy braised chicken dish is the real deal, and you’re going to love it.

First off, let me set some expectations. This ain’t your average baked chicken breast – no sir. We’re talking juicy chicken thighs, potatoes, and onions all bathed in a rich and spicy sauce that you just want to dunk everything in. And my favorite part? It’s made in an Instant Pot so it’s quick and easy!

Now let me tell you what else sets this recipe apart from the rest. The key ingredients – garlic, ginger, soy sauce, rice wine, sesame seeds – all work together in harmony to bring out the best flavors in this dish. The black pepper gives it a bold kick that’ll leave your taste buds begging for more.

And that sauce…oh man. It’s tangy, spicy, and a touch sweet all at the same time. It’s perfect for soaking into the potatoes and chicken as they simmer away in the Instant Pot.

Another great thing about this recipe is that you can easily swap out ingredients to make it your own. Don’t have chicken thighs? Try short ribs or spicy chicken drumsticks instead. Want to add some carrots or green beans? Go right ahead! There are endless versions of Dak Bokkeumtang that you can make based on your preferences.

In addition to being absolutely delicious, this dish is also a great choice if you’re looking for something hearty and filling. Not only is it loaded with protein-packed chicken, but the potatoes provide plenty of carbs to keep you full and satisfied.

So there you have it folks – Dak Bokkeumtang. If you’re looking for an easy yet incredibly flavorful dish that’ll satisfy everyone at the dinner table, look no further! Give it a try and I promise you won’t be disappointed.

Ingredient List

 Tender chicken smothered in a spicy, savory sauce
Tender chicken smothered in a spicy, savory sauce

Before we dive into cooking the Dak Bokkeumtang, let’s gather our ingredients. This recipe calls for a bold combination of flavors, including ginger, garlic, soy sauce, and rice wine. Here’s the full list of ingredients you’ll need:

  • 8 chicken thighs, bone-in and skin-on
  • 2 potatoes, peeled and cut into chunks
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon rice wine (optional)
  • 1 tablespoon sugar
  • ½ teaspoon black pepper
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (for garnish)
  • Chicken broth or water (about 2-3 cups)

You can use chicken broth for an extra depth of flavor or simply use water as a substitute. The recipe is also quite flexible when it comes to vegetables. Try adding in some carrots or sweet potatoes for a unique twist!

The Recipe How-To

 A burst of flavors with every bite
A burst of flavors with every bite

Instant Pot Dak Bokkeumtang Recipe

Prepare yourself for an explosion of flavors with this Korean-inspired chicken stew. The Dak Bokkeumtang recipe is a spicy and hearty dish that’s perfect for chilly nights. Luckily, it can easily be made using an Instant Pot, saving you time and effort without sacrificing taste.


  • 2 lbs chicken thighs
  • 2 tablespoons sesame oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1/4 cup soy sauce
  • 2 tablespoons rice wine
  • 2 tablespoons sugar
  • 1/2 teaspoon black pepper
  • 3 cups chicken broth
  • 4 green onions, chopped
  • 2 medium-sized potatoes, peeled and cut into chunks


  1. Begin by selecting the “Saute” function on your Instant Pot. Add sesame oil and wait until it sizzles before adding chopped onions into the pot. Cook for about three minutes or until onions are translucent.

  2. Next, add minced garlic and grated ginger, stirring them around the pot’s bottom to avoid sticking to the bottom of the bowl.

  3. Pour in soy sauce, rice wine, sugar and black pepper stirring well to combine all the ingredients into a flavorful paste.

  4. Stir in chicken broth and add chicken thighs to the pot ensuring they are submerged in sauce.

  5. Close the lid securely and select the “Manual” or “Pressure Cook” function and cook for about 10–12 minutes over high pressure.

  6. After cooking is complete, release pressure naturally or quick-release carefully.

  7. Open the lid and add potatoes to the pot.

  8. Select “Manual” mode again and cook for another eight minutes over high pressure until vegetables are cooked through.

  9. Once everything is cooked through, switch off heat and let the pot sit for five minutes before releasing any remaining pressure.

  10. Open the lid and sprinkle sesame seeds and chopped green onions on top of the stew before serving.

Pro Tips:

  • Cut chicken thighs into 1-inch pieces for quicker cooking.
  • For a milder version, reduce the amount of chili paste or add more sugar to taste.
  • Substitute potatoes with carrots or sweet potato.
  • Browning chicken thighs in step one will enhance the flavor of your dish.
  • Cooking time may vary depending on your Instant Pot model.

Now that you have mastered the basics of making Dak Bokkeumtang, you can play around with additional ingredients and make it your own! Enjoy!

Substitutions and Variations

 Let the Instant Pot do the cooking while you relax
Let the Instant Pot do the cooking while you relax

If you’re not a fan of spicy food, fear not! This recipe can be adjusted to your taste. You can simply reduce the amount of gochujang (Korean chili paste) and gochugaru (Korean chili flakes). You can also remove the seeds from the chili or use a milder variety. I’ve also seen some people substitute the chicken with beef short ribs or chicken breast.

For those who want to make this dish without an instant pot, it is possible to cook it in a large pot over the stove for around 1 hour and 30 minutes or until the chicken is fully cooked and tender.

If you prefer more vegetables in your stew, try adding carrots or sweet potatoes along with the usual onions and potatoes. Some bok choy or broccoli can also add a nice crunch and texture to the dish. Soybean sprouts could also be a great addition.

If you’re looking for a less authentic variation, you could try using different proteins such as pork belly or even shrimp. You could also experiment with using different herbs and spices. You might use lemongrass, star anise, cinnamon sticks or bay leaves to add a unique twist.

Ultimately, this recipe is very adaptable, so don’t be afraid to play around with it based on what you have on hand or what you feel would complement the flavors of this delicious dak bokkeumtang!

Serving and Pairing

 This dish is perfect for rice and noodle bowls
This dish is perfect for rice and noodle bowls

Now that your Dak Bokkeumtang is ready, it’s time to think about how to serve and pair it. This spicy Korean chicken dish goes perfectly with a bowl of steaming white rice, which will help to balance the heat and offer a nice textural contrast.

If you want to add another layer of flavor, you can sprinkle some toasted sesame seeds on top of your Dak Bokkeumtang. This will give your dish a nutty aroma and add some crunchiness to every bite.

But if you want to take it to the next level, try pairing this spicy chicken stew with some refreshing kimchi. The sourness of kimchi will nicely balance out the spiciness of the Dak Bokkeumtang while adding extra tanginess to your palate.

Alternatively, you can serve this delicious Korean braised chicken recipe with some quick-pickled vegetables or steamed greens, such as bok choy, spinach or broccoli. These veggies will provide freshness and lightness that complement well with the rich flavors of the stew.

Finally, don’t forget to share this dish with family and friends – it’s best served family-style in a large pot! Just make sure you have enough rice and banchan (Korean side dishes) for everyone. Your guests will be blown away by its delicious complexity and depth of flavor they won’t soon forget.

Make-Ahead, Storing and Reheating

 Take your taste buds to South Korea with this classic dish
Take your taste buds to South Korea with this classic dish

Now, let’s talk about make-ahead, storing and reheating this dak bokkeumtang. One of the great things about this recipe is that it can be made in advance and stored in the fridge or freezer for later use.

To make ahead, simply follow the recipe as directed and allow the stew to cool down to room temperature before transferring to an airtight container. The stew can be stored in a refrigerator for up to 3 days or in the freezer for up to 2 months. Make sure to label your container with the date and contents for easy tracking.

When it’s time to reheat, you can do so on a stovetop on low heat until heated through. Be sure to stir occasionally and add about half a cup of water or additional chicken broth if necessary to prevent the stew from drying out. For a quicker option, you can reheat in the microwave for about 5-6 minutes, stirring halfway through.

It’s best not to freeze and reheat more than once as refreezing can affect texture and taste. If you have leftovers after reheating, it’s not recommended to store them again.

In conclusion, this dak bokkeumtang is a perfect make-ahead meal that saves time while still providing delicious flavors. With proper storage and reheating techniques, you can enjoy this dish long after its original cooking day.

Tips for Perfect Results

 Impress your guests with this simple and delicious recipe
Impress your guests with this simple and delicious recipe

Now that you’re ready to cook Dak Bokkeumtang in your Instant Pot, I want to share some tips that will lead you to a successful dish.

1. Use chicken thighs for flavor and tenderness: Chicken thighs are the best part of the chicken to use in this recipe, as they are juicier and more flavorful than chicken breasts. Also, they hold up well in pressure cooking and won’t dry out.

2. Cut the potatoes evenly: Cut your potatoes into uniform pieces so that they cook evenly.

3. Use enough liquid: The amount of broth and water listed in the recipe is essential for generating enough steam pressure to cook the chicken and potatoes adequately.

4. Sauté onions beforehand: Sautéing onions with ginger and garlic until just softened can help bring out their sweetness and add delicious flavor to the dish.

5. Adjust Spiciness: Adjust the spiciness to fit your taste preference; you could reduce or increase it by adjusting the amount of red pepper flakes or gochujang you add.

6. Garnish creatively: Create those Instagram-worthy pictures by garnishing with sesame seeds and green onions to bring a pop of color into your dish.

7. Wait before opening the lid: After removing the Instant Pot from heat, allow it to release pressure naturally for ten minutes before performing a quick release. By doing so, you will improve the texture of the meat by allowing it to rest and finish cooking in its juices.

By following these simple tips, you will have a perfect Dak Bokkeumtang every time!

Bottom Line

And there you have it, folks! My recipe for dak bokkeumtang in the instant pot. I hope that after reading this article and trying out this recipe, you’ll come to love korean spicy braised chicken just like I do.

Not only is this dish quick and easy to make, but it’s also incredibly delicious. The tender chunks of chicken, potatoes, and onions soak up all of the rich flavors from the ginger, garlic, soy sauce, rice wine and spices. And the heat from the gochugaru adds a nice kick that will warm you up on even the coldest days.

Whether you’re cooking for yourself or for a crowd, this recipe is sure to please. With its simple list of ingredients and easy-to-follow instructions, you can whip up a flavorful pot of dak bokkeumtang in no time at all. And the best part? You can customize it to suit your tastes by adding more or less spice as desired.

Trust me on this one – once you try this spicy korean chicken stew, you’ll be hooked. So break out your instant pot and get cooking! Your taste buds will thank you.

Dak Bokkeumtang for the Instant Pot

Dak Bokkeumtang for the Instant Pot Recipe

Spicy Chicken Stew
No ratings yet
Prep Time 30 mins
Cook Time 10 mins
Course Main Course
Cuisine Korean
Servings 4
Calories 802.5 kcal


  • 2 1/2 lbs bone-in chicken thighs
  • 2 medium potatoes, cut in big chunks
  • 1/2 medium onion, cut in big chunks
  • 10 -12 baby carrots
  • 2 green onions
  • 3 tablespoons hot pepper flakes (gochugaru)
  • 3 tablespoons sugar
  • 2 tablespoons gochujang
  • 1/2 tablespoon soybean paste (doenjang)
  • 2 tablespoons rice wine
  • 4 tablespoons soy sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon grated ginger
  • black pepper
  • 1/4 cup chicken broth
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds


  • Combine sauce ingredients (pepper flakes through chicken broth).
  • Cut chicken into smaller pieces so all the items in the stew are similar sizes.
  • Set Instant Pot to saute and add 1-2 T vegetable oil. Sear chicken in batches.
  • Add chicken, potatoes, carrots, and onions to pot. Pour sauce over and mix to coat.
  • Set instant pot for 10 minutes on high pressure. Quick release when done.
  • Add sliced green onions, sesame oil, and sesame seeds.

Add Your Own Notes


Serving: 496gCalories: 802.5kcalCarbohydrates: 35.8gProtein: 54.4gFat: 47.5gSaturated Fat: 12.8gCholesterol: 238.8mgSodium: 1298.2mgFiber: 4.3gSugar: 13.3g
Keyword < 60 Mins, Asian, Korean
Tried this recipe?Let us know how it was!

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