Comments on: Pressure Cooker Korean Chicken Thighs

By: Barbara Schieving

Barbara Schieving — Mon, 05 Sep 2022 22:29:30 +0000

In reply to Ruebin Seibert. Sorry for the missing word - garlic. I've updated the recipe. Enjoy!

By: Ruebin Seibert

Ruebin Seibert — Mon, 05 Sep 2022 22:18:49 +0000

The recipe says “Whisk the ingredients (gochujang through together in a medium bowl.” What comes after “through”. PRESSURE COOKER KOREAN CHICKEN THIGHS.

By: Barbara Schieving

Barbara Schieving — Mon, 29 Mar 2021 03:33:20 +0000

In reply to Tom Smith. Thanks for sharing your tips Tom. Glad it was a hit!

By: Tom Smith

Tom Smith — Mon, 29 Mar 2021 00:03:48 +0000

Many of the comments seem older. I just found this recipe. I loved it. I also set the instantpot on saute and thickened the sauce in the pot. It was so good. I used bone in thighs and it turned out perfect. For us we removed the chicken from the bone after cooking and tossed it in the sauce. Also I couldn’t get sake because it was Sunday so I used dry sherry and it was fantastic. Substitute for sale is rice wine, sherry, dry vermouth. If you need it.

By: Rita

Rita — Fri, 16 Mar 2018 19:39:30 +0000

Tamara, which type of pressure release are you using?

By: Barbara

Barbara — Thu, 21 Dec 2017 22:46:12 +0000

In reply to Robert. Freeze your peeled ginger chunks and then they are easy to grate.

By: Bluebird

Bluebird — Sun, 19 Feb 2017 16:09:06 +0000

I can get gochujang sauce (in a squeeze bottle — I think it has been thinned and sweetened) but not gochujang paste. Is that a reasonable substitute or should I just use siracha?

By: Barbara Schieving

Barbara Schieving — Fri, 03 Feb 2017 18:14:06 +0000

In reply to Robert. Hi Robert - thanks for sharing your tips. I like to buy the ginger paste too. Usually I can find it at my local grocery store.

By: Robert

Robert — Fri, 03 Feb 2017 16:53:44 +0000

This is a really good recipe, and is easy to make ahead. Do everything up to step 5 and put everything (including the reserved sauce) into the fridge. Pull everything out, reheat, and finish the sauce. I’ve found that stews like this improve after a night of sitting around.
Another time saver, Indian grocery stores sell jars of ginger paste and ginger-garlic paste. I’ve used both in this with good results. Grating ginger is a pain and the paste(s) work really well.

By: Tamara

Tamara — Tue, 10 Jan 2017 17:04:51 +0000

In reply to Laurie O’Neill.

I’m glad you enjoyed it Laurie! I’m with you on the multiple pans thing… That sauce is definitely good for a second meal 🙂