Instant Pot Jjim-Dak
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 3 lbs of bone-in skinless chicken thighs (about 8-10 thighs)
- 2 medium carrots, cut into large chunks
- 2 white potatoes, cut into large chunks
- 4 shiitake mushrooms, sliced
- 4 minced garlic cloves
- 1 yellow onion, sliced
- 2 green onions, sliced thinly (for garnish)
- 1 cup of sweet potato noodles, soaked in warm water for 30 minutes (dangmyeun)
- 1 dash sesame seeds (to garnish)
- 1 red hot pepper, sliced
-
Sauce
- 1⁄2 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons oyster sauce
- 2 tablespoons rice wine
- 1 tablespoon sesame oil
- 1⁄2 inch ginger, grated
directions
- Prepare sauce (soy sauce through ginger).
- Heat Instant Pot on saute. When it reads HOT add a little cooking oil and brown thighs on both sides. Season with salt and pepper. Remove chicken.
- Saute onion, garlic, and chili about 2 minutes. Turn Instant Pot off.
- Add chicken, potatoes, carrots, and mushrooms and pour sauce over. Seal Instant Pot and set on Poultry for 12 minutes (10 if boneless).
- Soak the noodles.
- Quick release. Remove meat and veggies to serving dish.
- Turn on Saute and add noodles. Boil 2 minutes.
- Pour noodles and sauce over meat. Garnish with green onions and sesame seeds. Serve with rice.
Questions & Replies
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RECIPE SUBMITTED BY
sheepdoc
Caledonia, 0
Michigan mom