Dakjim Pressure (Korean Pressure-Cooked Chicken in Soy-Ginger Broth)

My grandmother taught me this exact way of making pressure cooked chicken. And her grandmother taught her. That's how Korean cooking works — recipes travel through hands, not just books. Eat more. This dish is comfort and pride on a plate. The flavors are bold because Korean cooking doesn't whisper — it sings. The secret is time, and once you understand that, everything else falls into place.

Ingredients

For the Chicken and Braising Liquid

2 pounds bone-in, skin-on chicken thighs (about 8-10 pieces), trimmed of excess fat

1 cup soy sauce (low-sodium preferred)

1/2 cup mirin (sweet rice wine)

1/4 cup rice vinegar

3 tablespoons gochujang (Korean fermented red chili paste)

2 tablespoons honey or agave nectar

2.5 cups water or low-sodium chicken stock

1.5 tablespoons sesame oil (toasted Korean sesame oil)

1 tablespoon neutral cooking oil (vegetable or canola)

8 cloves garlic, smashed or minced

1.5 tablespoons fresh ginger, minced or grated fine

4 dried shiitake mushrooms, rehydrated and halved

3 dried red chilies (whole), optional

2 bay leaves

1 tablespoon gochugaru (Korean red chili flakes), optional

1 tablespoon doenjang (Korean fermented soybean paste), optional but recommended

1/2 teaspoon sea salt (adjust based on soy sauce saltiness)

1/4 teaspoon ground black pepper

3 green onions (scallions), white and light green parts cut into 2-inch pieces, dark green reserved for garnish

1 medium carrot, sliced diagonally into 1/4-inch thick pieces

1/2 cup diced daikon radish, optional but recommended

2 medium potatoes, cut into 1-inch cubes (optional, for more substantial dish)

Pinch of MSG or 1/2 teaspoon nutritional yeast (optional umami enhancers)

For Garnish

3 tablespoons toasted sesame seeds

3 green onions, sliced thin (from reserved dark green parts)

1 tablespoon sesame oil for drizzle

2 tablespoons roasted pine nuts or slivered almonds

Thinly sliced red chili (optional)

Fresh cilantro (optional)

Equipment Needed

Pressure cooker (6-8 quart electric pressure cooker or stovetop pressure cooker, such as Instant Pot)

Cutting board and sharp chef's knife

Measuring spoons and cups

Paper towels or clean kitchen towels

Medium mixing bowl for marinade (if using)

Large spoon for stirring

Small whisk for combining pastes

Instant-read meat thermometer (for verifying doneness)

Basting brush or large spoon for sauce application

Large serving spoon or ladle

Detailed Instructions

Preparation Phase (15 minutes)

Step 1: Prepare the Chicken Pat the chicken thighs thoroughly dry with paper towels. Remove any visible feathers or excess fat with a sharp knife. Chicken thighs are ideal for this recipe because they contain more fat and connective tissue than breast meat, keeping them tender and flavorful during pressure cooking. Do not use skinless chicken or breast meat alone, as these will become dry and stringy. Step 2: Create the Braising Liquid In a medium bowl, whisk together soy sauce, mirin, rice vinegar, and honey until the honey dissolves completely. The mixture should be smooth and uniform in color. If using doenjang, whisk it with the gochujang in a separate small bowl with 1/4 cup of the braising liquid until smooth before adding to the full mixture. This prevents lumps. Add gochugaru if using. Set aside. Step 3: Prepare Aromatics and Vegetables Smash the garlic cloves gently with the side of a knife to release their essential oils, or mince them fine. Ginger should be grated on a microplane or minced equally fine. Slice carrots diagonally into thin pieces—diagonal cuts expose more surface area and cook more evenly. Dice daikon radish into 1/2-inch cubes if using. Rehydrate dried shiitake mushrooms in 1/2 cup warm water for 5 minutes, drain (reserve soaking liquid), and halve them. Step 4: Arrange All Components Have all ingredients within arm's reach of your pressure cooker, organized in the order they'll be added. Proper organization prevents confusion during cooking and ensures you don't skip any components.

Cooking Phase (25 minutes)

Step 5: Sear the Chicken (5 minutes, optional but recommended) Set the pressure cooker to sauté mode (if using an electric pressure cooker like an Instant Pot) and heat 1 tablespoon neutral cooking oil until shimmering but not smoking. Working in two batches to avoid overcrowding, place chicken thighs skin-side down in the pot without moving them for 3-4 minutes. This develops a golden-brown, caramelized exterior that adds depth of flavor through the Maillard reaction. Flip the pieces and cook the second side for 1-2 minutes until all sides show color. This searing creates a flavorful fond on the bottom of the pot (caramelized browned bits) that will enhance the final sauce. Transfer seared chicken to a clean plate. If using a stovetop pressure cooker, you can perform this searing in a separate skillet before adding to the cooker. Step 6: Bloom Aromatics (2 minutes) If the pressure cooker has remaining oil, proceed; if not, add the 1.5 tablespoons sesame oil to the pot. Add the smashed garlic cloves and grated ginger, stirring constantly for 45-60 seconds until very fragrant. The aromas should fill the air with warmth and spice. Add the carrot slices and mushroom pieces (including the reserved mushroom soaking water if using), stirring for 1 minute. Step 7: Deglaze and Combine Liquids (2 minutes) Add the braising liquid mixture to the pot, stirring thoroughly to combine with the aromatics and dislodge any caramelized bits from the bottom of the pot. Scrape the bottom with a wooden spoon to loosen and incorporate the fond. Add the water or chicken stock and bring to a gentle simmer, stirring occasionally. Step 8: Return Chicken and Add Remaining Components (2 minutes) Arrange the seared chicken thighs in the pot, placing them on top of the aromatic mixture. Pour any accumulated juices from the resting chicken into the pot. Add the daikon radish, green onion white and light green parts, bay leaves, and optional whole dried chilies. If including potatoes, add them now. Add a pinch of MSG or nutritional yeast if using for umami enhancement. The liquid should come about two-thirds up the sides of the chicken pieces—if it seems low, add 1/4 cup more stock or water. Step 9: Pressure Cook (12-15 minutes) Close and seal the pressure cooker lid. Set to high pressure and set the timer for 12 minutes for regular chicken thighs, or 15 minutes if your pieces are particularly large or if you're including potatoes that need more cooking time. The pressure cooker will take 3-5 minutes to reach pressure before the timer begins counting down. Step 10: Natural Pressure Release (5 minutes) Once the pressure cooking time is complete, allow natural pressure release for 5 minutes. Set a timer—this is important. Natural release allows the internal temperature to drop gradually, preventing the sudden pressure drop that can cause tough, dry meat due to shock. After 5 minutes, carefully perform a quick release by moving the pressure release valve to "venting" position. Be cautious of the hot steam that will escape. Step 11: Verify Doneness Once the pressure has fully released and it's safe to open the lid, carefully remove the lid and assess the chicken. The meat should be fall-apart tender—you should be able to pull the meat from bones using just a fork. If the meat still seems tough (rare with proper time), close and pressure cook for another 2-3 minutes at high pressure, then quick release. Step 12: Taste and Adjust Carefully taste a spoonful of the braising liquid. The flavors should be balanced: salty-savory without harshness, with fermented complexity and optional spice. Add more soy sauce for saltiness, more rice vinegar for brightness, or more gochujang for spice. Remember that the sauce will concentrate slightly if left uncovered on sauté mode for a few minutes. Step 13: Final Garnish and Serve If you prefer a thicker sauce, switch to sauté mode and allow the liquid to simmer uncovered for 3-5 minutes, stirring occasionally, until reduced to your desired consistency. Transfer the chicken and sauce to a large serving bowl. Sprinkle generously with toasted sesame seeds and fresh green onion slices. Add optional roasted pine nuts and fresh cilantro. Drizzle 1 tablespoon sesame oil over the entire dish just before serving to add richness and aroma.

Expert Tips for Perfect Results

Tip 1: Bone-In, Skin-On Chicken Thighs Are Non-Negotiable Chicken breast meat becomes dry and stringy under pressure, while thighs with bones and skin provide gelatin that enriches the sauce and keeps the meat tender. The fat in thighs maintains moisture and adds luxurious mouthfeel. Don't substitute with boneless thighs or breast meat—the results will be disappointing. Tip 2: The Searing Step Adds Tremendous Flavor The Maillard reaction created by searing develops complex flavors that braising alone cannot replicate. This step adds caramelized depth that makes the final dish taste like it simmered for hours rather than minutes. If your pressure cooker doesn't have a sauté function, you can sear the chicken in a separate skillet first, though this adds cleanup. Tip 3: Don't Skip the Natural Pressure Release Rapid pressure drops cause the proteins in the chicken to contract suddenly, potentially resulting in tough, rubbery meat. Natural release allows gradual pressure reduction and temperature drop, preserving tender texture. The 5-minute natural release is crucial and worth the patience. Tip 4: Adjust Liquid Level Based on Your Pressure Cooker Different pressure cooker models have different evaporation rates and liquid requirements. For your first attempt, aim for liquid that comes about two-thirds up the sides of the chicken. If your finished sauce seems too thin, simmer uncovered on sauté mode afterward. If it seems too thick, add stock or water during this final stage. Tip 5: Fresh Ginger Creates Superior Warmth and Aromatics Never substitute powdered ginger for fresh. Powdered ginger provides a flat, one-dimensional spice, while fresh ginger offers bright, sharp warmth and aromatic oils that truly complement Korean flavors. Grate it on a microplane for the finest, most uniform distribution. Tip 6: Taste and Adjust After Cooking, Not Before Pressure cooking concentrates flavors, so what tasted appropriately salty in the raw liquid might be too intense after cooking. Always taste after pressure cooking is complete and adjust seasoning as needed rather than trying to pre-guess the final flavor balance.

Variations and Adaptations

Variation 1: Extra-Spicy Buldak Style Pressure Chicken Increase gochujang to 1/3 cup, add 1 tablespoon ssamjang, and use 1.5 teaspoons gochugaru. This creates a vibrantly spiced version with bold heat balanced by fermented depth. Reduce honey to 1 tablespoon to prevent overwhelming sweetness. This variation is for spice enthusiasts. Variation 2: Creamy Coconut Pressure Chicken Reduce soy sauce to 3/4 cup and add 1 cup coconut milk to the braising liquid. Reduce gochujang to 1.5 tablespoons and gochugaru to 1/2 teaspoon for a milder, creamier version. Add 1 tablespoon lime juice at the end for brightness. This creates a Thai-Korean fusion that's luxurious and approachable. Variation 3: Vegetable-Rich Dakjim with Mixed Proteins Reduce chicken thighs to 1.5 pounds and add 1/2 pound beef short ribs or pork shoulder. Add 2 cups mushrooms (variety of types), 1.5 cups cubed root vegetables (carrots, parsnip, turnips, celery root), and 1 cup Brussels sprouts halved. Increase pressure cooking time by 5 minutes to accommodate beef tenderness requirements. Variation 4: Wine-Forward Elegant Version Replace mirin with 1 cup dry white wine or sake. Reduce soy sauce to 3/4 cup. Increase honey to 3 tablespoons to balance the wine's dryness. This sophisticated variation creates a lighter, more delicate flavor profile suitable for entertaining or special occasions. The wine adds subtle complexity while allowing the chicken's own flavor to shine. Variation 5: Black Garlic and Aged Soy Ultra-Luxe Version Replace regular garlic with 8 cloves black garlic (fermented black garlic), minced fine. Substitute half of the soy sauce with premium aged soy sauce (3-year or older) for deeper complexity. These premium ingredients elevate the dish for special occasions and impress experienced Korean food enthusiasts.

Storage Instructions

Refrigerator Storage Cool the chicken and broth completely to room temperature, then transfer to an airtight glass container. Store refrigerated for up to 4 days. The sauce will gel slightly as it cools due to the gelatin from the chicken bones and skin—this is normal and desirable. The flavors actually deepen after 24 hours as they continue to meld. Reheating Method Reheat gently in a heavy-bottomed pot or deep skillet over medium-low heat for 8-10 minutes, stirring occasionally and adding water or stock by the tablespoon if the mixture seems too thick. The low, gentle heat prevents the chicken from drying out. Alternatively, use microwave-safe bowl covered with paper towel, heating at 50% power for 3-4 minutes, stirring once halfway through. Freezer Storage Cool completely and transfer to a freezer-safe container or heavy-duty freezer bag, removing as much air as possible. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating as directed above. The texture remains excellent when frozen and reheated properly. Make-Ahead Preparation Prepare the braising liquid completely up to 3 days ahead and store refrigerated. Prep vegetables up to 1 day ahead, storing in separate containers. When ready to serve, combine all components in the pressure cooker and proceed as directed. This method allows you to prepare most components in advance.

Serving Suggestions

Traditional Korean Meal Serve Dakjim Pressure as the main protein alongside steamed white rice, kimchi, seasoned spinach (sigeumchi namul), and other simple vegetable banchan. The rich braising liquid becomes a natural sauce for rice. Pour a spoonful of sauce over each rice serving for optimal flavor delivery. Over Rice or in Rice Bowls Serve a piece of chicken and several spoonfuls of braising liquid over a mound of steamed rice for a complete, satisfying one-bowl meal. Add a soft-boiled egg or fried egg on top for additional richness. This simple presentation highlights the chicken's beauty. With Glass Noodles (Dangmyeon) Serve the chicken and sauce over cooked glass noodles tossed with sesame oil for a substantial, noodle-based dish. The noodles absorb the sauce beautifully, and the slippery texture contrasts nicely with tender chicken. Banchan for Entertaining Serve smaller portions in individual ceramic bowls as an elegant banchan at Korean dinner parties, alongside 5-7 other dishes. The visual appeal of glossy chicken, rich red sauce, and scattered sesame seeds elevates the presentation. Cold Chicken Salad Cool the chicken completely, shred the meat, and toss with chilled cooked vegetables and a light sesame-soy dressing for a satisfying cold salad. Serve over mixed greens or rice for a summer meal. In Gimbap (Korean Seaweed Rice Rolls) Cool the chicken completely, shred the meat, and use as a filling component in kimbap (Korean seaweed rice rolls) alongside other traditional fillings like vegetables, eggs, and pickled daikon.

Frequently Asked Questions

Q: Can I use chicken breast instead of thighs? A: While possible, results won't be as impressive. Chicken breast lacks the fat and connective tissue that keep thighs tender under pressure. If using breast meat, reduce pressure cooking time to 8-10 minutes and perform quick release immediately to prevent overcooking. The meat may still be slightly less tender and juicy than thigh versions. Q: What if I don't have a pressure cooker? A: You can make this on the stovetop using the same liquid, but cooking time extends to 60-90 minutes on low simmer covered. Bring the liquid to a gentle simmer, add the chicken, and maintain low heat until the meat is fall-apart tender. This stovetop version actually allows for more controlled sauce reduction. Q: Can I use a regular instant pot without pressure cooking? A: Yes, but it defeats the purpose of the pressure cooker's speed advantage. You'd use the slow cooker function for 4-6 hours on low, or the sauté function to simmer for 60+ minutes. The pressure cooker method is significantly faster while producing superior results. Q: How do I adjust the recipe for different pressure cooker sizes? A: The recipe works for 6-8 quart pressure cookers. For smaller cookers (4-6 quart), reduce all quantities by 25-33%, proportionally. For larger cookers, proportionally increase quantities. The pressure cooking time remains the same based on the chicken size, not cooker size. Q: What if my chicken isn't tender after the recommended cooking time? A: This is rare but can happen with particularly large pieces or older chickens. Close the pressure cooker, set to high pressure for 3-5 additional minutes, and do a quick release. The additional cooking won't cause dryness because the meat is already tenderized and will continue absorbing the liquid. Q: Can I add seafood or other proteins? A: Yes. Add 1 pound peeled shrimp or squid in the last 2-3 minutes of pressure cooking—don't pressure cook them from the beginning or they'll become rubbery. For beef or pork, increase pressure cooking time by 5 minutes, or use a 3:1 ratio of chicken to harder-to-cook proteins.

Quick Kitchen Notes

Pressure cooking chicken is one of the most practical applications of this modern cooking method. Raw chicken contains water, collagen, and proteins that benefit enormously from the high-temperature, moist-heat environment that pressure cookers provide. The combination of elevated temperature and sealed steam environment breaks down connective tissue and gelatin faster than traditional simmering, resulting in tender, fall-apart chicken in a fraction of traditional cooking time. The pressure cooker's sealed environment prevents the water loss that occurs in braising or poaching, where steam escapes and liquid gradually reduces. This means pressure-cooked chicken remains incredibly moist even after extended cooking. The sauce concentrates naturally from evaporation during the pressure phase, then further concentrates if you reduce it after opening the cooker. This dual-phase approach creates deeply flavored sauce without requiring prolonged cooking. Temperature management is simplified dramatically because pressure cookers maintain steady, even heat regardless of stovetop variation. You set the pressure level (typically high pressure for chicken), set a timer, and the cooker handles consistent heat maintenance automatically. This eliminates the skill-intensive heat juggling required for traditional braising, making Korean pressure-cooked chicken accessible even to beginners. The natural release period (allowing pressure to drop on its own rather than forcing it down quickly) is essential for texture development. During natural release, the chicken continues cooking gradually as temperature decreases, finishing the process gently rather than abruptly. This gentle continuation creates silkier, more tender meat compared to aggressive quick releases that shock the proteins. Understanding your specific pressure cooker's characteristics improves results. Electric pressure cookers maintain temperatures slightly differently than stovetop models. Adjust cooking time upward by 1 minute if using a stovetop pressure cooker (which heats more aggressively) or downward by 1 minute if using an electric model (which heats more gently). After your first batch, you'll intuitively understand your equipment's characteristics.

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Recommended Equipment and Ingredients

Shop Electric Pressure Cookers on Amazon → Shop Premium Gochujang Paste on Amazon → Shop Korean Sesame Oil on Amazon → Shop Instant-Read Meat Thermometer on Amazon → Shop Korean Soy Sauce on Amazon → Shop Fresh Chicken Thighs on Amazon →

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*Last updated: 2026-01-19*