Chicken Bulgogi

Bulgogi is a traditional Korean dish that starts as a braise (as here) but ends up as a skillet fry-up (see the Beyond). It’s absurdly aromatic, although we’ve simplified it a bit for the American supermarket (again, see the Beyond to go over the top). This dish is a sweet and spicy mix that should be served alongside cooked long-grain white rice and lots of kimchi.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Max Pressure Cook, Pressure Cook

Keywords

15-30 min, 4 servings, boneless skinless chicken thighs, chicken broth, contributed, cook 12 min, easy, garlic cloves, light brown sugar, main course, max pressure cook, medium scallions, modern, peeled fresh ginger, prep 5 min, pressure cook, red chile paste, soy sauce, toasted sesame oil, unsweetened apple cider, white sesame seeds, yellow onion

Prep Time

5 min

Cook Time

12 min

Servings

4 servings

Ingredients

1 medium yellow onion
3 medium garlic cloves
3/4 cup chicken broth
1/4 cup unsweetened apple cider
3 tbsp soy sauce
2 tsp toasted sesame oil
2 tbsp light brown sugar
1 tbsp peeled fresh ginger
1 tbsp red chile paste
1 3/4 lbs boneless skinless chicken thighs
4 medium scallions
2 tsp white sesame seeds

Instructions

Mix the onion, garlic, broth, cider, soy sauce, sesame oil, brown sugar, ginger, and chile paste in the cooker until the brown sugar dissolves. Stir the chicken into the sauce and lock the lid onto the pot.
Optional 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure 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.