Recipes
Chicken Bulgogi
4 servings
15-30 min
Easy
Bulgogi is a traditional Korean dish that starts as a braise (as here) but ends up as a skillet fry-up. It’s absurdly aromatic, although we’ve simplified it a bit for the American supermarket. This dish is a sweet and spicy mix that should be served alongside cooked long-grain white rice and lots of kimchi.
INSTRUCTIONS
- Mix the apple cider vinegar, sesame oil, chicken broth, soy sauce, light brown sugar, garlic cloves, yellow onion, ginger and red chile paste in the inner pot until the brown sugar dissolves. Stir the chicken into the sauce and lock the lid onto the pot.
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Option 1 Max Pressure Cooker
Pressure Cook on Max for 10 minutes with the Keep Warm setting off. -
Option 2 All Pressure Cookers
Press Meat/Stew or Pressure Cook (Manual) on High for 12 minutes with the Keep Warm setting off. - Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Spoon the chicken and sauce into bowls; top with the scallions and sesame seeds.
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About the chef
Bruce Weinstein and Mark Scarbrough
In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.
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