Comments on: Pressure Cooker Dakbokkeumtang (Spicy Chicken Stew)

By: fett

fett — Tue, 29 Aug 2023 05:25:42 +0000

Thank you so so much for sharing your recipes Hyosun! I first came to your site to make Bulgogi Beef and I make it all the time now. I barely use my instant pot so I was excited to see you had instant pot recipes!

I made this without gochugaru or doenjang but I added another Tbsp of soy sauce for the missing doenjang like you suggested to do. The spiciness was very very mild but the flavor was still so delicious! It was so easy to follow too. I’ve made a list of all your recipes I’m going to try. It’s too bad I can’t share the photos of the food in these comments. Thank you again!

By: Hyosun

Hyosun — Sat, 12 Nov 2022 16:01:04 +0000

In reply to Linda. Oh that sounds great! Glad you and your daughter enjoyed it together. Yes that's the beauty of home cooking! The more you do it the easier it gets!!

By: Linda

Linda — Tue, 08 Nov 2022 03:27:52 +0000

This recipe is so easy, delicious, and comforting! Changes made because its what we had on hand: cut meat off 12 almost thawed chicken drumsticks throw away bones (cooked for 2 mins less), sub reg stock with bone broth, sub oyster/reg soy sauce with Korean soup soy sauce, sub sugar with 1 1/2 Tbsp of Korean Plum extract syrup.
My daughters and made this together for a hearty breakfast on really cold morning. THANK YOU for making Korean dishes so accessible. Now I’m getting a grasp on how my umma would be able to just whip up something so amazing with such short notice.

By: Hyosun

Hyosun — Mon, 07 Nov 2022 23:18:38 +0000

In reply to Mare. Great to hear that! Thanks for letting me know! Yes always adjust the recipe to taste.

By: Mare

Mare — Mon, 07 Nov 2022 00:57:17 +0000

This was incredible, so flavourful, so tender, just amazing. First time making and my husband and I were in heaven. Make it exactly as it, only omitted the sugar from the sauce. Perfection!

By: Richard

Richard — Wed, 01 Jun 2022 23:25:26 +0000

This came out really great. I used thighs and legs chopped up but there were too many little bones. I would use only drumsticks next time. The sauce is really delicious. I served it with Korean rice and musaengchae and polished off a bottle of peach soju. Five stars!

By: Joseph

Joseph — Sun, 12 Sep 2021 15:13:00 +0000

Please my ignorance but I don’t know what some ingredients are will look on AMAZON a note to those who are ignorant of such would be nice for me

By: Sl

Sl — Tue, 27 Jul 2021 23:51:50 +0000

Wow! This sauce is amazing!

I’m new to Korean cooking and I’ve always wanted to try chicken stew dishes. This turned out so well! The recipe was so easy to follow. i tasted the sauce before adding to the chicken, and i was a bit skeptical. After cooking, and once all flavors got to know each other, i was surprised by how great it tasted! It’s sweet and savory and just delicious! It’s a bit spicy but not too overbearing. I’m excited to use this method in cooking other proteins.

By: Hyosun

Hyosun — Wed, 23 Jun 2021 13:57:39 +0000

In reply to Linda Teders. oh sorry about the late reply. Any of those works. I typically use Korean or Japanese cooking wine (aka mirim or matsul in Korean and mirin in Japanese). Glad to hear you are able to purchase some Korean staples on-line.

By: Linda Teders

Linda Teders — Sun, 30 May 2021 05:42:07 +0000

Hi Hyosun,

Thanks for this! I’m a new fan of Korean recipes, recent owner of an Instant Pot and I was looking for something to use up some potatoes, carots and chicken. So this ticks all the boxes. 😀

I was wondering what rice wine u use? Shaoxing (Chinese rice wine), mirin (sweet Japanese rice wine) or sake (dry Japanese rice wine)? Or something else completely even?

I live in the Netherlands, and we do not have Korean supermarkets. Some Chinese shops have sometimes some Korean products, but I had to mailorder gochugaru and gochujang.