This is an AI-generated image.

Samgyetang (Ginseng Chicken Soup)

Name: Samgyetang (Ginseng Chicken Soup)
Total time: 80 min
Yield: Serves 2
Cuisine: Korea
Ingredients: 1 (or 4 thighs) Whole chicken; 1/2 cup Glutinous rice; 5 cloves Garlic; 4 Jujube; 1 stalk Green onion; 1 knob Ginger; As needed Salt; As needed Pepper

Soup

⏱ 80 min

👥 Serves 2

Difficulty ⭐⭐

A whole chicken stuffed with sticky rice and ginseng, simmered long — a nourishing soup for the hottest days of summer.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

This dish embodies the uniquely Korean philosophy of "iyeolchiyeol" — fighting heat with heat, eating something hot precisely when it's hot outside. Sticky rice, ginseng, and jujube are stuffed into the chicken's cavity, and long simmering renders the meat meltingly tender. It's especially popular during the hottest stretch of summer, known as "sambok."

🌆 Where it's eaten: On a blazing hot summer day, sweat beading on the forehead as diners blow on and eat steaming-hot samgyetang — a Korean custom of "fighting the heat with heat."

🥕 Ingredients (serves 2)

Whole chicken 1 (or 4 thighs)
Glutinous rice 1/2 cup
Garlic 5 cloves
Jujube 4
Green onion 1 stalk
Ginger 1 knob
Salt As needed
Pepper As needed

👩‍🍳 Instructions

Soak the glutinous rice in water for about 30 minutes.
Combine the chicken, glutinous rice, garlic, jujube, and ginger in a pot and add enough water to cover.
Once boiling, skim the surface and simmer over low heat for 50 minutes to 1 hour until the chicken is meltingly tender.
Season with salt and pepper, and scatter with diagonally-sliced green onion to finish.

← More Korea recipes 🗺 Explore another country