Samgyetang (Chicken Ginseng Soup)

Samgyetang (Chicken Ginseng Soup)

Samgyetang is a traditional Korean ginseng chicken soup that is often enjoyed during the hot summer months, particularly on “boknal” days, the hottest days of the year in Korea. The soup is believed to help boost energy and stamina, making it a perfect dish to restore vitality.

It’s made with a whole young chicken stuffed with ginseng, garlic, and rice, then simmered in a flavorful broth. This dish is both nourishing and delicious.

Ingredients:

Whole chicken: 1 small (about 1-1.5 pounds or 450-700g), ideally a young, tender chicken

Ginseng roots: 2-3 small roots (you can use ginseng powder if fresh roots are unavailable)

Garlic: 6-8 cloves, peeled

Jujube (dried red dates): 4-6 pieces (optional, for added sweetness and health benefits)

Glutinous rice: 1/4 cup (soaked for 30 minutes)

Ginger: 1-2 slices (optional)

Green onions: 2-3 stalks (for garnish)

Soy sauce: 1 tablespoon (for seasoning)

Salt: to taste

Pepper: to taste

Sesame oil: 1 tablespoon (optional, for added richness)

Instructions:

Prepare the Chicken:

Clean the whole chicken and remove any excess fat. Gently rinse it under cold water and pat it dry with a paper towel.

Stuff the chicken with the soaked glutinous rice, ginseng roots, garlic cloves, and jujube (if using). Make sure the chicken is loosely packed to allow the ingredients to infuse the soup.

Simmer the Chicken:

In a large pot, place the stuffed chicken and pour in enough water to cover it (about 5-6 cups).

Add the ginger slices (if using) and bring it to a boil over medium-high heat. Once it starts boiling, reduce the heat to low and let it simmer for about 1.5-2 hours, or until the chicken becomes tender and the broth is flavorful. Skim off any scum or foam that rises to the top during the simmering process to keep the broth clear.

Season the Broth:

After the chicken has cooked and the flavors have melded together, season the broth with soy sauce, salt, and pepper to taste.

You can add a tablespoon of sesame oil for a richer flavor if you like.

Serve:

Once the soup is ready, remove the chicken carefully from the pot. You can either serve the whole chicken in individual bowls or carve it before serving.

Serve the soup hot, garnished with chopped green onions. It’s typically served with a bowl of steamed rice on the side, and sometimes a few additional side dishes (banchan) like kimchi.

Tips:

Ginseng: Ginseng is the key ingredient in Samgyetang, as it’s believed to have energizing properties. If you can’t find fresh ginseng roots, you can substitute with ginseng powder or dried ginseng slices.

Chicken: Using a young chicken (called “chicken for Samgyetang”) will ensure that the meat is tender and the soup is more flavorful. If you can’t find a small chicken, you can use a larger chicken and just adjust the cooking time.

Broth: For an even richer flavor, you can make a broth with anchovies or beef bones and then use that as the base for Samgyetang.

Rice: The glutinous rice inside the chicken helps thicken the broth and adds a bit of texture to the soup. Make sure it’s soaked beforehand for better absorption.

Samgyetang is not only a tasty, hearty dish but also a nutritious and rejuvenating meal. Its deep, soothing broth and tender chicken make it a perfect comfort food, especially during hot summer days or when you need a boost of energy.