Rich & Refreshing Napa Cabbage Chicken Soup: Tastier Than Dak Gomtang!
Experience the perfect harmony of chicken, lightly fried in sesame oil, and fresh napa cabbage! Learn how to make a chicken soup with napa cabbage that’s far more refreshing and deeply flavorful than traditional Dak Gomtang, complete with a special seasoning paste.
Craving a nourishing and delicious homemade meal? This Napa Cabbage Chicken Soup offers a uniquely refreshing and clean taste, far superior to standard Dak Gomtang. By first searing the chicken in sesame oil until golden and then simmering it with an abundance of fresh napa cabbage, you’ll create a deeply flavorful broth that’s perfect for warming you up. Discover the secrets to achieving this rich flavor with a surprisingly simple process!
Main Ingredients
- 1kg chicken pieces for stir-fry (cleaned)
- 1/2 head of baby napa cabbage (cut into large chunks)
- 1 large leek (separated for broth and garnish)
- 1/2 onion (cut into large chunks)
- 10 whole black peppercorns
- 1.8 liters water
- 7 tablespoons sesame oil
- 1 heaped tablespoon minced garlic
- 2-3 tablespoons salt (to taste)
- Pinch of black pepper (for garnish)
Special Seasoning Paste (Tablespoon measure)
- 3 tablespoons gochugaru (Korean chili flakes)
- 4 tablespoons chicken broth (from simmering)
- 1 tablespoon minced garlic
- 1 tablespoon soup soy sauce (guk-ganjang)
- Pinch of black pepper
- 3 tablespoons gochugaru (Korean chili flakes)
- 4 tablespoons chicken broth (from simmering)
- 1 tablespoon minced garlic
- 1 tablespoon soup soy sauce (guk-ganjang)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare all the ingredients for your soup. You’ll need 1kg of chicken, half a head of baby napa cabbage, one leek, and half an onion. Using fresh ingredients will result in a much richer flavor.
Step 2
Begin by preparing the chicken. While you can remove some of the skin, avoid removing it all, as it adds significant flavor. Focus on trimming away large yellow or white fatty parts.
Step 3
Thoroughly clean the chicken, removing any internal organs or blood clots. Rinse it meticulously under running water. Once cleaned, drain the chicken well in a colander to remove excess moisture, which helps prevent oil splattering during searing.
Step 4
Heat a pot over medium-high heat until it’s very hot. Add a generous 7 tablespoons of sesame oil and let it heat up until fragrant.
Step 5
Carefully add the prepared chicken to the hot pot. It should sizzle loudly (‘Chwaaah~’). Be cautious as the chicken’s moisture may cause the oil to splatter. Stir the chicken frequently to ensure all sides are evenly browned.
Step 6
Sear the chicken until its exterior turns white and it becomes nicely golden brown. Don’t worry if it seems to take a while; the sesame oil prevents it from burning easily, so take your time to achieve a good sear.
Step 7
Once the chicken is seared, pour in 1.8 liters of water. Add the roughly chopped onion, the whole leek, and the whole black peppercorns. Bring the mixture to a boil over high heat. The key here is to start with less water to create a concentrated broth.
Step 8
As the soup begins to boil, you’ll notice some foam, especially with the sesame oil. Don’t skim this off immediately. Once the soup is boiling vigorously in the center, gently skim off any excess foam, then cover the pot, reduce the heat to medium, and simmer for 40 minutes.
Step 9
While the broth is simmering, chop the baby napa cabbage into large, bite-sized pieces. Cutting it large helps maintain its texture after cooking.
Step 10
Finely chop the leek reserved for garnish. Thinly sliced leek will blend nicely into the soup.
Step 11
Now, prepare the special seasoning paste. In a small bowl, combine 3 tablespoons of gochugaru, 4 tablespoons of the simmering chicken broth, 1 tablespoon of minced garlic, 1 tablespoon of soup soy sauce, and a pinch of black pepper. Mix well. This paste will add another layer of flavor.
Step 12
After 40 minutes of simmering, remove and discard the onion, leek, and peppercorns from the broth. Then, shred the chicken meat from the bones. You don’t need to be precise; just tear it into manageable pieces.
Step 13
Add the shredded chicken and the large chunks of napa cabbage to the milky chicken broth. Bring it back to a simmer over medium heat.
Step 14
Once the soup starts to bubble again, add a heaping tablespoon of minced garlic. Continue to simmer for about 10 more minutes, allowing the flavors of the cabbage and chicken to meld into the broth.
Step 15
As the cabbage cooks, it will release its own water. It’s best to adjust the total liquid amount after the cabbage is tender. If you prefer more ingredients, enjoy it as is. If you like a soupier consistency, add about two more cups of water.
Step 16
Once the cabbage stalks are tender and wilted, it’s time to season the soup. Use only salt for seasoning, adding 2-3 tablespoons initially and adjusting to your taste. Salting with just salt preserves the clean, refreshing flavor.
Step 17
Transfer the soup to a traditional earthenware pot (ttukbaegi) or a ceramic bowl to keep it warm for longer. Garnish generously with the chopped green onions and a sprinkle of black pepper. This soup is also delicious served like a hearty rice soup, with rice added directly to the bowl.
Step 18
You won’t find a more refreshing and deeply flavorful broth! This chicken and cabbage soup is a nourishing dish made with simple ingredients. Its taste is so versatile that changing the type of kimchi served alongside can make it feel like a new dish every day.
Step 19
Stir in the prepared seasoning paste for a spicy kick, or add some knife-cut noodles (kalguksu) for a satisfying meal. You can even transform it into a hearty dish similar to Dak Gae Jang by adding bean sprouts, bracken, and more chili flakes.
Step 20
Make a large pot of this delicious Napa Cabbage Chicken Soup, and you’ll have a comforting meal for days! Enjoy, and have a warm and healthy transition into the new season. 😀
