📝 About This Recipe
Hailing from Chuncheon, South Korea, Dakgalbi is a beloved street food classic that combines tender chicken with a bold, spicy, and slightly sweet gochujang-based sauce. Traditionally cooked on a large circular griddle, this Instant Pot version delivers the same deep, fermented flavors and melt-in-your-mouth textures in a fraction of the time. It’s a vibrant, communal dish packed with crisp vegetables, chewy rice cakes, and a heat that warms you from the inside out, making it the perfect weeknight escape to the streets of Seoul.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Boneless skinless chicken thighs (cut into 1-inch bite-sized pieces)
- 4 tablespoons Gochujang (Korean red chili paste)
- 2-3 tablespoons Gochugaru (Korean red chili flakes) (adjust based on heat preference)
- 2 tablespoons Soy sauce
- 2 tablespoons Mirin or rice wine
- 1.5 tablespoons Brown sugar (or honey)
- 4 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
Vegetables & Add-ins
- 3 cups Green cabbage (roughly chopped into squares)
- 1 medium Korean sweet potato (peeled and sliced into half-moons)
- 1 medium Yellow onion (thickly sliced)
- 1 cup Korean rice cakes (Tteok) (cylindrical shape, soaked in water for 10 mins)
- 1/4 cup Chicken broth or water (just enough to build pressure)
- 5-6 pieces Perilla leaves (optional, roughly torn)
Finishing Touches
- 1 tablespoon Toasted sesame oil
- 1 teaspoon Toasted sesame seeds (for garnish)
- 2 stalks Scallions (chopped)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the gochujang, gochugaru, soy sauce, mirin, brown sugar, minced garlic, and grated ginger until smooth.
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2
Add the bite-sized chicken pieces to the bowl and toss thoroughly to ensure every piece is coated in the spicy marinade. Let it sit for 10-15 minutes while you prep the vegetables.
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3
Turn on your Instant Pot and select the 'Sauté' function. Add a splash of oil and the sliced onions, cooking for 2-3 minutes until they begin to soften.
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4
Pour in the 1/4 cup of chicken broth or water. Use a wooden spoon to scrape any browned bits off the bottom of the pot to prevent the 'Burn' warning.
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5
Layer the chopped cabbage and the sliced sweet potato on top of the onions. Do not stir yet.
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6
Place the marinated chicken and all the excess sauce on top of the vegetable layer. Finally, scatter the soaked rice cakes over the chicken.
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7
Secure the Instant Pot lid and set the valve to the 'Sealing' position. Cancel the Sauté function.
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8
Select 'Pressure Cook' or 'Manual' on High Pressure and set the timer for 4 minutes.
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9
Once the cooking cycle is complete, perform a 'Quick Release' by carefully turning the valve to the 'Venting' position.
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10
Open the lid and select the 'Sauté' function again. Stir the mixture gently to combine the layers. The cabbage will have released liquid, creating a sauce.
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11
Let the mixture simmer on Sauté for 3-5 minutes, stirring occasionally, until the sauce thickens and coats the chicken and rice cakes beautifully.
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12
Turn off the heat. Stir in the toasted sesame oil, chopped scallions, and the torn perilla leaves if using.
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13
Transfer to a shallow serving bowl and garnish with toasted sesame seeds before serving hot.
💡 Chef's Tips
Always use chicken thighs for this recipe; chicken breasts tend to dry out under pressure and lack the necessary fat for a rich sauce. Soak your rice cakes in cold water for at least 10 minutes before cooking to ensure they become perfectly chewy rather than hard or gummy. If you prefer a milder dish, reduce the gochugaru (red pepper flakes) but keep the gochujang, as the paste provides the essential fermented depth. Don't skip the deglazing step with the broth; the thick gochujang sauce can easily trigger the Instant Pot's burn sensor if it touches the bottom directly. For an authentic 'Cheese Dakgalbi' experience, sprinkle a cup of shredded mozzarella over the top after cooking, and close the lid for 2 minutes to melt it.
🍽️ Serving Suggestions
Serve with warm, short-grain white rice to soak up the spicy, savory sauce. Provide fresh red leaf lettuce or perilla leaves to make wraps (ssam) with the chicken and a dab of ssamjang. Pair with a side of cold, refreshing radish water kimchi (dongchimi) to balance the heat of the dish. Serve with a chilled bottle of Soju or a light, crisp Korean lager like Cass or Hite. If you have leftovers, chop them up and stir-fry them with rice and seaweed strips the next day for an incredible 'Bokkeumbap'.