A traditional Korean chicken dish inspires this recipe, but I simplified it using ingredients I can easily get from American markets and cooked it in an Instant Pot. This way, it is easy enough to prepare it for a weekday dinner. I’ve been making this meal on repeat, and it’s been enjoyed by my entire family every time. I kept the seasoning pretty mild to make it kid friendly on purpose, but if you like stronger flavors, you can increase the amount of sauce and add chopped jalapeno or Korean red pepper flakes into the sauce. For hubs and I, we simply drizzle hot sesame oil after cooking.
*Note on potatoes: It is best to use medium-starch or waxy potatoes such as Yukon gold to keep their shape while cooking. However, I could only get starchy russet potatoes, and that’s still ok in a pinch.
Korean style drummettes cooked in an Instant Pot
- 1 onion
- 3 lb chicken drummettes
- 4 medium carrots
- 4 large potatoes
- 1/2 cup soy sauce
- 1/4 cup maple syrup
- 2 tbsp minced garlic
- 2 tsp minced ginger
- 2 cups water
- 5 oz optional Korean Vermicelli noodles
- sesame oil
- sesame seeds
Make the sauce by mixing soy sauce, maple syrup, garlic, and ginger.
Peel the potatoes and cut them into big chunks. Veggies will cook faster than drummettes, so keep the cuts big to avoid them cooking too fast. Place cut potatoes in a bowl of cold water, covering the potatoes.
Peel and cut carrots into big chunks.
Peel and slice onion.
Place onion, drummettes, carrots, and (rinsed and drained) potatoes in an Instant Pot in that order.
Pour the sauce and 2 cups of water into the pot.
Pressure cook high 10 minutes.
(Optional) When Instant Pot is on, soak vermicelli in a bowl of cold water.
When Instant Pot is done cooking, quick release the pressure.
(Optional) Take out vegetables and drummettes from the pot to make some room, and add vermicelli to the sauce. Cook on saute mode for 4 minutes.
When serving, drizzle a generous amount of sesame oil on top. Sprinkle sesame seeds and pepper. Serve with rice or vermicelli.
It is best to use medium-starch or waxy potatoes such as Yukon gold to keep their shape while cooking. However, I could only get starchy russet potatoes, and that’s still ok in a pinch.