Dakdoritang – Hearty Slow Cooker Chicken Soup with Napa Cabbage
Table of Contents
Dakdoritang on a Chilly Night
Growing up, my mother had a way of turning the simplest ingredients into the most comforting dishes. One of my favorite memories was coming home on chilly days to the aroma of something simmering away in the kitchen. The warmth of those meals always made me feel cared for, and that’s something I’ve carried with me into my own kitchen.
A few years ago, I was feeling nostalgic and decided to recreate one of my childhood favorites: Dakdoritang, a Korean-style chicken stew. However, with a busy schedule and a full house, I needed to adapt the recipe to fit my lifestyle. That’s when the idea of using a slow cooker came to mind. It was the perfect solution—an appliance that would do the heavy lifting while I went about my day.
How to Make Dakdoritang At Home
I experimented with different ingredients, but the combination of napa cabbage, garlic, and ginger brought me right back to my mom’s kitchen. The napa cabbage, in particular, adds a subtle sweetness and a tender texture that’s simply irresistible. After a few tries, I perfected this slow cooker version, and it quickly became a go-to recipe for my family.
What I love most about this dish is its versatility. On busy weeknights, I can throw everything into the slow cooker in the morning and come home to a pot of hearty, flavorful soup. It’s also a hit during lazy weekends when I want to enjoy a warm, comforting meal without spending too much time in the kitchen.
Now, whenever I make this Dakdoritang, I’m reminded of those cozy evenings with my mom. It’s amazing how food can connect us to our past, and I hope that this recipe will bring the same warmth and comfort to your home as it does to mine. Whether you’re feeding a crowd or just looking for something to nourish your soul, this hearty slow-cooker chicken soup is sure to become a favorite in your household.
Chef’s Notes – Dakdoritang
- Enhance Flavor: For a deeper flavor, sear the chicken pieces in a hot pan before adding them to the slow cooker.
- Control Saltiness: Start with less salt and adjust to taste at the end, especially if using other salty ingredients like soy sauce.
- Skimming Fat: After cooking, skim off excess fat from the surface of the soup using a spoon or fat separator for a lighter dish.
- Serving Suggestions: Serve the soup with a side of crusty bread or ladle it over steamed rice for a heartier meal. Pair this with some of our Korean Egg Bread or a classic Korean Corndog.
- Make-Ahead: This soup tastes even better the next day, so consider making it ahead of time for an easy meal prep option.
- Freeze Leftovers: The soup freezes well, making it a great option for batch cooking and easy weeknight dinners down the line.
Hearty Slow Cooker Chicken Soup
4
bowls15
minutes4
hours250
kcal4
hours15
minutesDive into a bowl of comfort with this Hearty Slow Cooker Chicken Soup! Packed with tender chicken, fresh napa cabbage, and aromatic ginger, this soup is a breeze to make and perfect for any day of the week. Just set it and forget it, and come back to a delicious, warming meal that will make you feel like a culinary superstar. Ideal for busy weeknights or lazy weekends, this soup is sure to become a family favorite.
Ingredients
- Chicken and Broth
3 pounds assorted chicken pieces (bone-in, skin-on preferred)
8 cups water (or enough to fill ⅔ of the slow cooker)
1 tablespoon coarse salt (or 2 teaspoons fine salt)
1/4 teaspoon ground black pepper
- Vegetables and Aromatics
12 ounces napa cabbage (thick outer leaves preferred, roughly chopped)
1/2 medium yellow onion (quartered)
6 to 7 large garlic cloves (peeled)
3 slices fresh ginger (each about 1 inch round)
2 scallions (cut into 2-inch pieces)
- Alternative Ingredients
Use boneless skinless chicken thighs for a leaner option.
Substitute with savoy cabbage or bok choy.
Use shallots or leeks for a different flavor profile.
Garlic powder can be used in a pinch.
Ground ginger can be used if fresh is unavailable.
Directions
- Prepare Chicken – Clean the chicken pieces thoroughly and trim off any excess fat. Place them into the slow cooker.
- Chop Vegetables – Roughly chop the napa cabbage into large pieces and quarter the onion. Add these along with the peeled garlic cloves and ginger slices to the slow cooker.
- Add Water and Seasoning – Pour in enough water to fill up to two-thirds of the slow cooker (approximately 8 cups). Season with coarse salt and ground black pepper.
- Cook Soup – Cover the slow cooker and cook on high for about 4 hours or on low for about 6 hours until the chicken is tender and cooked through.
- Finish Soup – In the last few minutes of cooking, add the scallion pieces to the soup. Adjust seasoning with additional salt and pepper if needed.
- Serve – Remove excess fat from the surface using a spoon or fat separator. For a clearer broth, transfer the chicken and vegetables to another pot and strain the broth before serving.
Equipment
- slow cooker
- chef’s knife
- cutting board
Nutrition Facts
- Calories: 250kcal
- Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 80mg
- Sodium: 700mg
- Potassium: 600mg
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 3g
- Protein: 30g
- Vitamin A: 10IU
- Vitamin C: 20mg
- Calcium: 6mg
- Iron: 10mg
Korean Potato Corn Dogs
Cooks in 130 minutesDifficulty: MediumDive into the world of Korean street food with these irresistible Korean Potato Corn Dogs! Crispy on the outside, gooey cheese on the inside, and packed with flavor, these corn dogs are a must-try. Perfect for a fun snack or a unique appetizer, they’re sure to be a hit with everyone. Get ready to impress your friends and family with this easy-to-follow recipe!
Korean Egg Bread
Cooks in 25 minutesDifficulty: EasyDive into the delightful world of Korean street food with this easy-to-make Korean Egg Bread! This fluffy, sweet bread with a whole egg inside is a popular snack sold by vendors across Korea. My version is less sweet and includes mozzarella cheese for an extra twist. Perfect for breakfast or a quick snack, this recipe is sure to become a favorite in your household!
FAQs – Dakdoritang
Can I use boneless, skinless chicken instead of bone-in, skin-on?
Yes, boneless, skinless chicken thighs or breasts can be used for a leaner option. However, bone-in, skin-on chicken adds more flavor and richness to the broth.
Can I add other vegetables to this soup?
Yes, feel free to add carrots, mushrooms, or even potatoes for extra nutrition and variety.
How can I make the broth clearer?
To achieve a clearer broth, you can strain the broth through a fine-mesh sieve or cheesecloth before serving.
Can I cook this soup on the stovetop instead of using a slow cooker?
Absolutely. Simply simmer the soup over low heat for about 1.5 to 2 hours, or until the chicken is tender and fully cooked.
