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1 pound Yukon Gold potatoes (about 2 large potatoes), scrubbed and cut into 1 ½-inch chunks

1 pound carrots (about 4 large carrots), peeled and sliced into 1 ½-inch chunks

10 garlic cloves, smashed and roughly chopped

1 yellow or red onion, roughly chopped

1 long green Korean chile (cheong-gochu) stemmed and thickly sliced (or 1 jalapeño, stemmed, seeded and thickly sliced)

½ cup gochujang

¼ cup soy sauce

3 tablespoons gochugaru (see Tip)

2 tablespoons minced fresh ginger (from about 2 inches of ginger root)

1 tablespoon granulated sugar, plus more to taste

2 teaspoons sesame oil

3 ¼ pounds bone-in, skin-on chicken drumsticks, thighs, or a combination (about 8 to 12 pieces)

4 scallions, sliced

Sesame seeds, for topping

Cooked rice, for serving

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1. In a 6- to 8-quart electric pressure cooker, combine the potatoes, carrots, garlic, onion, green chile, gochujang, soy sauce, gochugaru, ginger, sugar, sesame oil and 1 ½ cups water. Mix well with a spatula to evenly distribute the seasoning with all ingredients. Add the chicken and mix to coat. Close the lid and twist the steam valve to the sealed position. Set to cook on high pressure for 8 minutes.

2. Turn the pressure cooker off, then do a quick release of the pressure by carefully twisting the steam valve to vent. If you’d like to reduce the liquid, remove the chicken to serving bowls with tongs, then let the stew bubble for a few minutes on the simmer setting. Taste, and add a little more sugar (up to 1 more tablespoon) to round the flavor out to your preference. Serve the stew in bowls topped with scallions and sesame seeds, with rice.

Gochugaru is available at many East Asian groceries, as well as many supermarkets and online. If you don’t have it, substitute 1 tablespoon good-quality sweet paprika and 1 teaspoon dried red-pepper flakes.