Bulgogi is a traditional Korean dish that starts as a braise (as here) but ends up as a skillet fry-up (see the Beyond). It’s absurdly aromatic, although we’ve simplified it a bit for the American supermarket (again, see the Beyond to go over the top).
This dish is a sweet and spicy mix that should be served alongside cooked long-grain white rice and lots of kimchi.
1mediumyellow onionhalved and sliced into thin half-moons
3mediumgarlic clovespeeled and minced (1 tablespoon)
1/4cupunsweetened apple cider
2tsptoasted sesame oil
2tbsplight brown sugar
1tbsppeeled fresh gingerminced
1tbspred chile pastesuch as sambal oelek
1 3/4lbsboneless skinless chicken thighs(6-8 thighs), any hunks of fat removed, the meat halved
4medium scallionstrimmed and thinly sliced
2tspwhite sesame seeds
Mix the onion, garlic, broth, cider, soy sauce, sesame oil, brown sugar, ginger, and chile paste in the cooker until the brown sugar dissolves. Stir the chicken into the sauce and lock the lid onto the pot.
Optional 1Max Pressure Cooker Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
Optional 2All Pressure Cookers Press Meat/Stew or Pressure cook (Manual) on High pressure for 12 minutes with the Keep Warm setting off.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Spoon the chicken and sauce into bowls; top with the scallions and sesame seeds.