Pressure Cooker Jjimdak (Korean Soy Braised Chicken)
Jasmine Kim cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
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A quick and easy version of the classic Korean soy-braised chicken, optimized for the pressure cooker with a perfect sauce-to-liquid ratio. This 'lazy girl' dinner features tender chicken drumsticks and hearty vegetables in a savory-sweet glaze.
- Time
- 30 minutes
- Equipment
- Stovetop and pressure cooker
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, shellfish, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main Ingredients
- 1.1 kg
- 425 g
- 110 g
- 120 g
- 18 g
Sauce
- 240 g
- 120 g
- 85 g
- 55 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 2.31 kg before cooking, which is about 580 g per serving.
Steps
Chop the potatoes, onion, carrots, and garlic cloves.
In a bowl, mix together the soy sauce, mirin, agave, oyster sauce, and sesame oil to create the sauce.
Add the chicken drumsticks, chopped vegetables, and the prepared sauce to the pressure cooker.
Secure the lid and cook on high pressure for 12 minutes.
Perform a quick release of the pressure once the cooking time is complete.
Optional: If you wish to add rice cakes or glass noodles, add them now and boil for approximately 5 more minutes until they are fully cooked.
Serve the jjimdak with rice and your favorite side dishes.
Notes
Pro Tip: The sauce ratio should come out to just about 2 cups of liquid, which is the sweet spot for the pressure cooker—no additional water is needed. You can use any cut of chicken you prefer.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 819
- Protein
- 60 g
- Carbs
- 60 g
- Fat
- 35 g
- Fiber
- 4 g
Where the calories come from
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