Samgyetang (Korean Ginseng Chicken Soup)

Samgyetang (Korean Ginseng Chicken Soup)

Samgyetang is Korea's most famous health food, featuring a young chicken stuffed with glutinous rice and simmered with ginseng, jujubes, and garlic. Traditionally eaten on the hottest summer days (Boknal), this nourishing soup is believed to restore energy and vitality. The combination of clear broth, tender chicken, and creamy rice porridge inside makes it a complete, satisfying meal.

History and Origins

Samgyetang's history dates back to the Joseon Dynasty. Based on the Korean medicinal principle of "fighting heat with heat" (yi yeol chi yeol), eating hot foods in summer helps balance the body's internal temperature. The addition of ginseng, jujubes, and garlic—all traditional medicinal ingredients—transforms this into a powerful tonic. Modern variations include premium additions like abalone, octopus, or black chicken.

Cooking Tips

The key to excellent samgyetang is quality ingredients and proper cooking time. Use a young chicken (Cornish hen) around 500-600g for the most tender meat that releases flavor into the broth. Soak glutinous rice for at least 30 minutes so it cooks through, but don't overstuff the cavity as rice expands.

Fresh ginseng (susam) has a milder, less bitter taste than dried. Remove jujube seeds for cleaner broth, and use whole garlic cloves for subtle flavor infusion. While a pressure cooker takes only 10-15 minutes, simmering 40-50 minutes in a regular pot produces richer, more developed flavors. Always skim foam for clear broth.

How to Eat

Samgyetang is best enjoyed piping hot. Season the broth with salt to taste and drink it throughout the meal. Dip the chicken meat in the tangy-spicy sauce—the contrasting flavors complement the mild chicken beautifully. Don't forget the glutinous rice inside, which absorbs the broth and becomes a delicious porridge. For a complete meal, add cooked rice to the remaining broth.