AI-generated imageSlow-Cooker Dak-Baechu-Guk: Korean Chicken and Napa Cabbage Soup (4)
A mild Korean soup of bone-in chicken and napa cabbage slowly cooked with garlic and ginger. The appliance does most of the work, but chicken doneness must still be checked with a thermometer.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Do not rinse raw chicken. Trim excess fat; cut cabbage into large pieces and the half onion into four wedges. Prepare garlic, ginger and scallions.
- 02
Put chicken, cabbage, onion, garlic and ginger into a slow cooker. Add about 1.9 L water without exceeding the appliance fill line. Add 1 tbsp coarse salt (or 2 tsp fine salt) and 1/4 tsp pepper.
- 03
Cover and cook about 4 hours on HIGH (or 6 hours on LOW). Test the thickest part of chicken away from the bone; it must reach at least 74°C (165°F). Continue cooking if needed.
- 04
Cut scallions into 5 cm lengths and add during the final few minutes until softened. Skim excess surface fat; taste and adjust salt only if necessary.
- 05
Divide chicken, cabbage and broth into bowls. Remove all bones before serving to children or anyone who needs boneless food. Refrigerate leftovers in shallow containers within 2 hours.
Helpful source links
Before you cook
Do not wash raw poultry. Separate raw-chicken tools from produce. Verify 74°C (165°F) in the thickest part; promptly chill leftovers within 2 hours and reheat thoroughly. Never exceed the slow-cooker fill line.
Image & source credits
AI-generated image.
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