This slow cooker version of a Korean chicken soup is so easy to make! It’s called dak baechu guk (닭배추국). Dak (닭) is chicken, baechu (배추) is napa cabbage, and guk (국) is soup. Baechu guk is usually made with beef broth or anchovy broth, and sometimes flavored with doenjang (fermented soybean paste). It also works very well with chicken broth!
I oftenuse a whole chicken cut up, but you can use any (or any combination of) chicken parts you want. When I don’t use a whole chicken, I use bone-in, skin-on thighs and legs. They stay tender through long, slow cooking and add richness to the broth. That doesn’t mean you can’t use skinless chicken breast if you want a lighter and cleaner soup.
I really love the soft, sweet napa cabbage in this soup. Use an ample amount of the large, thick outer leaves. They cook down quite a bit, but hold up pretty well to hours of slow cooking.
I like to serve up the soup as is along with dipping salt on the side, but you can remove the bones from the chicken pieces and shred the meat and add back to the soup to serve.
It takes minimaleffort to put together the ingredients. The slow cooker does the rest to create a flavorful soup with tender chicken and soft vegetables!
Ingredients
- 3 pounds cut chicken parts bone-in, skin-on preferably
- 12 ounces napa cabbage thick, outer leaves preferably (see note)
- 1/2 medium onion
- 6 to 7 plump garlic cloves
- 3 thin ginger slices about 1 inch round
- salt and pepper
- 2 scallions
Instructions
- Clean the chicken, trim off excess fat and place in the slow cooker.
- Roughly cut the cabbage leaves into big pieces. Cut the onion into 4 big wedges. Add the cabbage, onion, garlic, and ginger to the slow cooker. Add water to fill up to 2/3 of the slow cooker (about 8 cups). Add 1 tablespoon (2 teaspoons if using very fine salt) of salt and 1/4 teaspoon pepper.
- Cover, and cook for about 4 hours on high or 6 hours on low. Cut the scallions into about 2-inch length pieces, and drop into the soup, with a few minutes remaining. Add salt and pepper to taste.
- Remove the excess fat. You can spoon off the fat, or use a fat separator. You can transfer the chicken and vegetables to another pot, and strain the broth if you like cleaner broth.
agria116 says
awww it’s lovely chicken soup *__* never tried with ginger and nappa cabbage before. It’s definitely a must-try for me.
Hyosun says
Great! Enjoy!
Justin Lau says
I made this soup in an instant pot but it was probably not a good idea. The chicken seemed way overcooked. I was anticipating more of a poached chicken texture Where the pieces do not fall apart and are juicy but instead was very dry and flaky. It is a light flavored soup. I ladled the soup on some rice, and made a ginger scallion oil which I drizzled on top.
Hyosun says
It won’t take much time to cook chicken pieces in the Instant Pot. Try reducing cooking time next time.
Molly says
I absolutely love this soup and it is one of my favorite comfort foods. I often add a few thinly sliced carrots. I also cook the onion in the microwave for 5 minutes to soften.
Sharon says
This soup is one of my favorite comfort foods. So easy to prepare, delicious and freezes very well.
Linette Porter Metler says
Thank you! I am a new convert to Korean cuisine since I’ve switched to whole foods diet. And I’m a wimp when it comes to spicy food. Thank you for sharing your expertise!!
Thanh says
Is it okay to add dried shiitake mushrooms to this recipe? When should I add it & how long do I cook it for?
Thanh says
Can I add shiitake mushrooms to this recipe? If so, when should I add it & how long to cook it?
Kimie says
This came out so good! Thanks you for sharing this recipe. I love it!
Viviana says
Hi, thank you very much for a delicious and simple recipe. I was blown away but how delightful the broth came out. Your instructions and measurements are really clear, which is very helpful to me! I can’t wait to check out more of your recipes.
Hyosun says
Hi Viviana — thank you so much for leaving me your feedback! It means a lot to me. Hope you find many more recipes to try!
Jane says
This is a lovely recipe and thank you for another slow cooker recipe. . I served some to my visiting brother last week and he told me that our grandmother used to make it for him whenever he visited her in Pohang. She would deliberately under season hers and would serve it with a small dish of salt to the side. Yet another remind of how food is so important to keeping memories and passing on culture.
Hyosun says
I’m so happy to hear this soup brought back your brother’s memories of your grandmother. Thank you for sharing your story!
Jeroen says
Looks very nice. Do you add hot or cold water ?
Hyosun says
Thanks! Cold water.
Jeannie says
Can you use cornish hens instead of chicken pieces?
Hyosun says
yes! It should work fine.
jenny says
Hiiiii~~
Sounds very yummy! Can this be done on a stovetop instead of slow cooker?
Hyosun says
Thank you! Yes, you can do this on a stove top. Boil everything for about 20 minutes.