30 minutes
A hearty and spicy stew featuring gochujang-marinated chicken, potatoes, and cabbage, cooked to perfection in a pressure cooker.
tablespoons
Gochujang, Korean chili paste
tablespoons
tablespoons
teaspoons
Gochugaru, Korean red chili flakes
teaspoons
Chicken Thighs, boneless, skinless
0 lb
to taste
tablespoons
Yellow Onion, chopped
each
Carrots, sliced
each
Garlic Clove, finely grated or minced
each
Fresh Ginger, finely grated or minced
tablespoons
Napa Cabbage, thinly sliced
0 lb
Yukon Gold Potatoes, cubed
0 lb
Scallions, thinly sliced
each
Fresh Cilantro, leaves and stems, coarsely chopped
cups
1. Marinate the Chicken
Whisk together 3 tablespoons of soy sauce, gochujang, honey, rice vinegar, and gochugaru in a large bowl. Add the chicken thighs, season with salt, and ensure they are well-coated. Set aside to marinate.
2. Sauté Vegetables
Set the electric pressure cooker to sauté mode and heat the neutral oil. Add the onion and carrots, season with salt, and sauté for about 7 minutes until they begin to brown and soften.
3. Add Garlic and Ginger
Add the garlic and ginger to the pot, cooking for about a minute until fragrant. Then pour in ½ cup of water to deglaze the pot, scraping up any flavorful bits stuck to the bottom.
4. Add Remaining Ingredients
Add the cabbage, potatoes, marinated chicken, and any remaining marinade to the pressure cooker. Secure the lid and cook on high pressure for 10 minutes.
5. Finish and Serve
Once cooked, manually release the pressure. Season the stew with the remaining tablespoon of soy sauce, and stir in the scallions and cilantro. Adjust the flavor with additional rice vinegar and salt to taste.
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