Dakdoritang, Sweet Pumpkin Egg Salad
Korean spicy chicken stew (dakdoritang) plus a sweet pumpkin egg salad and a king oyster mushroom side, all out of one pot — two meals ready at once.
Ingredients
- Steam rack, placed upside down at the bottom of the pot
- Cut-up chicken (bone-in)
- 2-3 potatoes
- 2-3 onions
- Sauce: 1/2 cup soy sauce, 4 tbsp gochugaru, 3 tbsp sugar, 1 tbsp oligosaccharide (or corn syrup), 1 tbsp gochujang, 3 tbsp minced garlic, black pepper, a pinch of MSG (optional)
- A small plate: sweet pumpkin (kabocha), 6 eggs, and shredded cheese layered in between
- 2-3 king oyster mushrooms
- Olive oil, salt, and black pepper, to finish
Instructions
Place the steam rack upside down at the bottom of the pot to keep the chicken from sticking and burning.
Add the cut-up chicken, potatoes, and onions, along with the sauce.
On a small plate, layer the sweet pumpkin, eggs, and shredded cheese in between, plus the king oyster mushrooms.
Cook on Multi-Cooker High-Pressure Steam mode for 20 minutes.
Cut the steamed sweet pumpkin into bite-sized pieces and drizzle with olive oil, salt, and black pepper for the sweet pumpkin salad.
Shred the king oyster mushrooms thinly and drizzle with a few spoonfuls of the chicken stew sauce for a side dish.
Serve the Korean spicy chicken stew (dakdoritang) as is.
Tip. You can eat it right away, but making it in the morning and having it for dinner lets the flavors soak in deeper.
