Samgyetang (Ginseng Chicken Soup)
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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⚠️ AI-generated recipe. Actual results may vary.
- Cornish hen(코니시 헨)1 whole
- Fresh ginseng(수삼)⇄ Substitute ▼1 root
- Glutinous rice(찹쌀)3 tablespoons
- Garlic(마늘)6 cloves
- Ginger(생강)2 slices
- Jujubes (dried dates)(대추)3 pieces
- Green onion(대파)1 stalks
- Water(물)6 cups
- Chives(쪽파)2 tablespoons
- Salt and pepper(소금 및 후추)to taste
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Steps
Tap a step with a time badge to jump to that moment in the video. · approximate position
- 1Rinse the glutinous rice well and soak it in water for about an hour.▶ 0:15
- 2Clean the Cornish hen thoroughly, then stuff the cavity with the soaked rice, ginseng, garlic, and jujubes.▶ 1:54
- 3Secure the legs by crossing them or tying them with kitchen twine so the stuffing doesn't fall out.▶ 3:32
- 4Place the chicken in a large pot along with the remaining garlic, ginseng, jujubes, ginger, and the white parts of the green onion, then add water.▶ 5:11
- 5Once the water starts boiling, lower the heat to medium and simmer for about an hour until the chicken is fully cooked and tender.▶ 6:50
- 6Serve in a bowl, garnish with chopped chives, and season to taste with salt and pepper.▶ 8:29
💡 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.
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.
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