Samgyetang
삼계탕
A representative Korean nourishing chicken soup (Ginseng chicken soup) made by stuffing a young chicken with glutinous rice, ginseng, garlic, and jujube and simmering it for a long time. It is famous as a stamina food eaten hot during the hottest summer days (Sambok) to replenish energy.
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Flavor
Tender cooked chicken meat and porridge-like stuffing blend into a clear and rich broth (Clean, nourishing broth) infused with ginseng, garlic, and jujube. It is not spicy, has a mild flavor, and is seasoned with salt and pepper.
Cooking Tips
You must clean the fat and internal organs from the inside of the chicken for a clear, odor-free broth. Soak the glutinous rice for 30 minutes beforehand and seal the chicken cavity with a toothpick so the rice does not leak out. Simmer on low heat for over an hour for tender meat and a rich broth.
Substitutes
A whole young chicken (Cornish hen size) is ideal; if unavailable, you can use a regular chicken cut into pieces. If ginseng is too much, replace it with or add Astragalus (milkvetch). Regular rice can be used instead of glutinous rice, but it will be less sticky.
Brands
(Dry ingredients) Natural Dream dried ginseng/jujube, (Finished products) Harim/Gyodong Samgyetang retort.
Where to buy
Asian markets, herbal medicine shops (dried ginseng, jujube, astragalus root, glutinous rice), Amazon.
Storage
Store the broth and chicken together in an airtight container in the refrigerator for up to 3 days or in the freezer for 1 month. When reheating, add a little water and bring to a boil; the glutinous rice stuffing will absorb the broth and become thick over time.
Related
Baeksuk, Dak-baeksuk, Abalone Samgyetang, Chogyetang.
FAQ
Q. How are Baeksuk and Samgyetang different?
A. While the cooking methods are similar, Samgyetang uses a single-serving young chicken stuffed with ginseng and glutinous rice, focusing on nourishing medicinal herbs. Baeksuk usually involves boiling a larger whole chicken to share among several people, and medicinal herbs are not necessarily added.