Today, I’m sharing a samgyetang recipe. Samgyetang (삼계탕, 蔘鷄湯) means ginseng chicken soup and it is a popular stamina food in summer.
Korean ancestors believed that you can supplement your lost energy by having this soup. So many Koreans visit Samgyetang restaurants in summer, particularly during the three hottest days of summer (also known as three dog days of summer). And, the first one is coming up next week – July 12th this year!
Even though samgyetang is a popular summer food, I think it’s a perfect soup even in winter (or any other cooler season) simply because it’s warm and gives you nice soothing comfort.
Samgyetang Korean Ginseng Chicken Soup
My family’s been really enjoying this soup in the last few weeks and that really made me pleased. I was never a huge fan of it, but I really do love my homemade samgyetang! It’s very light, healthy and tastes nutritious.
2. Stuff the chicken cavity with sweet rice, ginseng, garlic cloves, jujube, gingko nuts, and chest nuts. Cross the chicken legs and tie them with a cotton tie. Alternatively, you can make a slit on one side of the chicken thigh skin and put the other leg through it. (It sounds difficult but it’s not!) This is to minimise the stuffed ingredients falling out.
3. Pour the water into a large pot and add the stuffed chicken. Boil the pot over medium high heat, covered, for 20 mins. Reduce the heat to medium to medium low and boil further until the chicken is fully cooked (about 30 mins further). Also, make sure the stuffed sweet rice is fully cooked too. Skim off any scum as desired.
A Rejuvenating Chicken Soup For Summer's Sweltering Days
4. Transfer the chicken and the soup into a serving bowl. Garnish with the green onion and serve. Also, serve a small plate of salt and black pepper mixture (one plate per person). You can dip your chicken pieces into this sauce or add to your soup as desired. (Finally, don’t forget to serve some Kimchi too!)
Calories: 372 kcal | Carbohydrates: 13 g | Protein: 27 g | Fat: 21 g | Saturated Fat: 6 g | Cholesterol: 108 mg | Sodium: 120 mg | Potassium: 324 mg | Vitamin A: 215 IU | Vitamin C: 6.9 mg | Calcium: 33 mg | Iron: 1.4 mg
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Bibigo Cj Korean Style Whole Chicken Soup With Ginseng 비비고 삼계탕 1.8lb
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Samgyetang Korean Ginseng Chicken Soup 삼계탕
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I'm Sue, the author/cook/photographer behind My Korean Kitchen. Here I talk all about my love and passion for Korean food and Korean fusion food.Samgyetang (ginseng chicken soup) is a nourishing soup that’s made with a small, young chicken for its tender and tasty meat. The ginseng flavored meat is tasty and tender, and the broth is rich and delicious!
This boiling hot ginseng chicken soup, called samgyetang (삼계탕), is an iconic summer dish in Korea.Sam(삼) refers to ginseng (insam, 인삼), gye (계) means chicken, and tang (탕) is soup. It’s extremely popular as a nourishing food which helps fight the summer heat. As the Korean saying goes, eating the hot soup is “fighting the heat with heat.”
Chinese Herbal Ginseng Chicken Soup
On sambok (삼복) days, it’s a Korean tradition to eat foods that are healthy and restorative. Samgyetang is a popular choice. Sambok days are 3 distinct days that mark the hottest summer period. Based on the solar terms (24 seasons based on lunar calendar), they are chobok (초복, beginning), jungbok (중복, middle), and malbok (말복, end). Tomorrow is malbok, which means the summer is winding down!
Hope you get to enjoy samgyetang before the summer goes by. But, don’t worry about it even if you don’t get to, this ginseng soup is a nutritious, comfort food which you can enjoy all year around! Here’s everything you need to know about Korean ginseng chicken soup!
If you can’t find ginseng, you can omit the ginseng from this recipe and still make a tasty chicken soup, although, without ginseng, it can’t be called ginseng soup. In Korea, whole chicken soup made without ginseng is called baeksuk (백숙). When I don’t have ginseng, I also make another type of chicken soup called dak gomtang(닭곰탕).
Amy Baking Diary: Korean Red Ginseng Chicken Soup
Korean markets around here sell fresh ginseng in the summer for samgyetang. I usually buy a pack and freeze the leftovers. You can also use dried ginseng roots after soaking in the water to soften. Of course, use that water to cook the chicken.
Garlic, ginger, and jujubes (daechu, 대추) are other common ingredients. Jujubes are quite sweet, so do not use too many of them. Sometimes, other medicinal herbs such as milk vetch roots (hwanggi, 황기) are added as well as chestnuts and ginkgo nuts.
For the convenience, you can find samgyetang kits in Korean markets. They usually contain dried ginseng, jujubes, dried chestnuts, sweet rice, etc. If you choose to use a kit, follow the package instructions to prepare the ingredients (such as soaking) before using.
Korean Food Photo: Red Ginseng Samgyetang (chicken Ginseng Soup) On Maangchi.com
Samgyetang is made with a small, young chicken for its tender and tasty meat. Here in the U.S., I use Cornish hen, which is a young small chicken variety.
If you can’t find a Cornish hen, use the smallest chicken you can find, adjusting cooking time. If you need to feed more people, it’s better to cook two small chickens in a larger pot rather than one large one. It takes much longer to cook the inside if the chicken is big, which will cause the outside to be overcooked.
The chicken is stuffed with soaked sweet rice (aka glutinous rice), chapssal (찹쌀). Some people stuff the chicken with ginseng, jujubes, etc., along with the rice, but I boil them in the broth to draw out the maximum flavors. Be sure to leave enough room in the cavity for the rice to expand in volume as it cooks.
Instant Pot Korean Ginseng Chicken Soup (samgyetang)
In Korea, the restaurants specializing samgyetang are very popular. Some are also highly sought-after by locals and tourists. Those restaurants usually feature a deeply flavored, thickened soup. They use all sorts of medicinal herbs and aromatic vegetables, and start with well-prepared chicken stock to boil the chicken.
At home, we don’t generally go that far. But, if you like a deeper flavor, start with good quality chicken stock (commercially prepared or homemade). I sometimes make chicken stock with the roast or boiled chicken remains and use it as a base for samgyetang.
To make the soup slightly thick, soak more sweet rice than the amount called for the stuffing and then add to the water or chicken stock while boiling the chicken. It would be even better if you blend the rice with a little bit of water for a creamier texture. The starch of the sweet rice will thicken the soup slightly and give a bit of sweetness to the soup.
Recipe For Korean Style Ginseng Chicken Soup
At restaurants, the whole chicken is served uncut as one serving, but it can easily be two servings. The soup is usually not seasoned while being cooked. It’s served with salt and pepper on the side, so each person can season the broth to taste and use the remainder to dip the meat in.
The ginseng flavored meat is tasty and tender, and the broth is rich and delicious. Also, the sticky rice stuffing that’s infused with the chicken and ginseng flavors is to die for. If you’re trying it for the first time, samgyetang will be nothing like any other chicken soup you’ve had before!
This samgyetang recipe was originally posted in August 2014. I’ve updated it here with new photos, answers to frequently asked questions and minor changes to the recipe.This Korean Ginseng Chicken Soup is a nourishing, rejuvenating chicken soup made with Korean ginseng and stuffed with a mixture of sticky rice, dried jujube dates, chestnuts and garlic. Asian ginseng has been around for thousands of years and is used believed to help boost the immune system, stimulate physical and mental activity, lower blood sugar and cholesterol levels and reduce stress.
Samgye Tang (a.k.a. Korean Ginseng Chicken Soup) Recipe
I’ve been intrigued with traditional Asian recipes recently, and this Korean Ginseng Chicken Soup is one of the
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