Samgyetang represents the essence of Korean medicinal cuisine, where food and healing are intrinsically linked. This restorative Korean Ginseng Chicken Soup soup combines a whole young chicken with ginseng, jujubes, and glutinous rice to create a deeply nourishing meal that’s traditionally eaten during the hottest days of summer. Following the principle of “yi yeol chi yeol” (fighting heat with heat), this soup has been valued for generations as a way to maintain strength and vitality during challenging weather.
What makes samgyetang particularly special is its role as both a culinary and medicinal dish. Each ingredient is chosen not only for its flavor but also for its healing properties, creating a soup that’s both delicious and nutritious. The tender chicken, infused with the earthy notes of ginseng and the subtle sweetness of jujubes, creates a broth that’s both comforting and energizing.
In modern Korean dining, samgyetang continues to be cherished as a premium health food, sought out during summer months and whenever extra nourishment is needed. Whether enjoyed at specialty restaurants or prepared at home, Korean Ginseng Chicken Soup maintains its reputation as one of Korea’s most prestigious and beneficial dishes.
Why You’ll Love This Recipe
- Healing and nourishing
- Premium restaurant quality
- Traditional medicinal benefits
- One-pot complete meal
- Perfect summer revitalizer
- Rich, clear broth
What is Samgyetang?
Samgyetang (삼계탕) is Korean ginseng chicken soup made by stuffing a whole young chicken with glutinous rice, ginseng, jujubes, and garlic. This premium soup is valued for its restorative properties and traditionally eaten during the hottest summer days.
Korean Ginseng Chicken Soup
Ingredients
For the Chicken:
- 2 young chickens poussin/Cornish hen
- 1 cup glutinous rice soaked
- 4 garlic cloves
- 2 korean ginseng roots
- 4 dried jujubes (daechu)
- 2 chestnuts optional
- Small piece ginger
- green onion(s)
For the Seasoning:
- salt and pepper
- Additional salt for serving
Instructions
- Soak rice for 1-2 hours. Rinse and drain.
- Clean chickens thoroughly inside and out.
- Stuff each chicken:
- Half the rice
- 2 garlic cloves
- 1 ginseng root
- 2 jujubes
- 1 chestnut
- Piece of ginger
- Cross and tie legs to seal.
- Place chickens in large pot.
- Add water to cover by 1-2 inches.
- Bring to boil, reduce heat.
- Simmer 1-1.5 hours until tender.
Notes
Recipe Tips
- Use young chickens for best results
- Don’t overcook the rice
- Keep broth clear
- Season individually when serving
- Use high-quality ginseng
- Maintain gentle simmer
Serving Suggestions
Serve with:- Salt for seasoning
- Black pepper
- Green onion garnish
- Korean side dishes
- Hot tea
- Additional broth
Variations
- Add more medicinal herbs
- Include different nuts
- Use other grains
- Add mushrooms
- Spicy version
Storage
- Best eaten fresh
- Store broth separately
- Keeps 2-3 days refrigerated
- Remove meat from bone
- Reheat gently
Nutrition
Find more great Nosh With David Recipes, including authentic Korean recipes like this one, at https://www.noshwithdavid.com/recipes/
Key ingredients from this recipe include:
Shirakiku Roasted Sesame Seeds
Taekyung Korean Chili Flakes
Need help with what ingredients to stock? Check out My Essential Korean Pantry article. This article describes each essential ingredient with links to where you can buy them easily!
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