Home Cook Together. Celebrate Life.

KoreanAuthentic Cuisine

Samgyetang

Serves 4 to 6 Soup chicken, Soups

Samgyetang

Samgyetang is a cherished dish in Korea, especially during the sweltering summer months when it’s believed to restore energy and vitality. This ginseng chicken soup is often prepared for special stamina-boosting meals, where the broth is ladled into bowls and shared among family and friends. The home-cooked version captures the essence of Korean culinary traditions, with each family adding their own touch.

The broth should be rich yet delicate, with a subtle sweetness from the jujubes and a savory depth brought forth by garlic and ginseng. The chicken, tender and infused with the essence of sweet rice, is a comforting delight. Generously salted and heartily served, it’s best enjoyed hot, letting the flavors meld with each spoonful.

Ingredients

  • 1small whole chicken
  • 1/2 cupsweet rice — soaked
  • 10dried jujubes
  • 8 clovesgarlic
  • 1 rootfresh ginseng
  • 2ginkgo nuts
  • 8 cupswater
  • 1 tbspfine sea salt

Method

  1. Rinse the 1/2 cup sweet rice under cold water until the water runs clear, then drain it thoroughly. This helps remove excess starch, ensuring the rice cooks to a tender yet distinct texture inside the chicken.
  2. In a large pot, place the 1 small whole chicken, breast side up. Stuff the cavity with the drained sweet rice, 10 dried jujubes, 8 cloves of garlic, 1 root of fresh ginseng, and 2 ginkgo nuts. This stuffing will infuse the chicken with flavor and aroma as it cooks.
  3. Pour 8 cups of water into the pot, ensuring the chicken is fully submerged. Bring the water to a gentle boil over medium-high heat. This initial boil helps to start cooking the chicken evenly.
  4. Once boiling, reduce the heat to low and cover the pot. Allow it to simmer gently for about 1.5 to 2 hours. The chicken is done when the meat is tender and easily pulls away from the bone, and the broth is rich and aromatic.
  5. After simmering, taste the broth and add 1 tablespoon of fine sea salt, adjusting to your preference. Stir well to dissolve the salt evenly throughout the soup.
  6. Serve the Samgyetang hot, ideally in the pot it was cooked in, to maintain its warmth. The chicken should be tender, the rice inside fully cooked and infused with the flavors of the ginseng and jujubes, ready for sharing around the table.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

This recipe is from Authentic Korean Cuisine by Yassine Sbiti — the Korean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Korean cuisine