4. Samgyetang at Home: A Taste of Traditional Korean Ginseng Chicken Soup

“A Taste of Tradition: Homecooked Samgyetang (Korean Ginseng Chicken Soup)”

Welcome to our journey into the heart of Korean culinary traditions. Today, we’ll be exploring the art of preparing Samgyetang, a comforting ginseng chicken soup known for its deeply soothing properties. A dish rooted in centuries of Korean history, Samgyetang represents the perfect harmony of flavor, health, and cultural tradition.


Introduction to Samgyetang

In Korean, “sam” means ginseng, “gye” translates to chicken, and “tang” refers to soup. Together, they make up Samgyetang, a dish that’s a summertime staple in South Korea, traditionally enjoyed on the hottest days of the year to replenish lost nutrients and boost stamina.

This dish may seem simple at a glance, but each ingredient carries a deep symbolism and contributes to the unique flavor and nutritional profile of the dish. It’s a wonderful representation of Korean food philosophy, which focuses on the balance of flavors and health benefits.

Ingredients for Samgyetang

Samgyetang, like many Korean dishes, places importance on the harmony of ingredients. Each element in this recipe serves a purpose. Here’s what you’ll need:

  • 1 whole young chicken or Cornish hen (about 500-700 grams): The star of our dish, a small, young chicken is perfect for this dish, as it becomes tender and flavorful after cooking.
  • 1/2 cup of sweet rice (also known as glutinous rice): When stuffed in the chicken, this rice becomes soft and sticky, providing a delightful texture.
  • 2-4 dried jujube dates: Jujube contributes a natural sweetness to the soup, balancing out the flavors.
  • 2-3 ginseng roots: Ginseng is the ingredient that gives Samgyetang its distinctive, invigorating flavor. It’s also prized for its health benefits, such as boosting energy and the immune system.
  • 4-6 cloves of garlic: Garlic adds depth to the flavor of the soup while also offering its own health benefits.
  • 1 green onion: This will be used for garnish, adding a fresh contrast to the hearty soup.
  • Salt and pepper to taste: These seasonings will enhance the natural flavors of the other ingredients.

Preparing the Ingredients

Preparation is key in Korean cooking. Begin by thoroughly rinsing the sweet rice under cold water until the water runs clear. This step is crucial to remove any excess starch that could make the soup cloudy. After rinsing, soak the rice in cold water for at least an hour to soften it and ensure it cooks evenly. While the rice is soaking, it’s time to prepare the chicken. Clean it thoroughly under cold water, ensuring to remove any innards or excess fat. Then, pat it dry with a kitchen towel and set it aside.

Next, rinse your ginseng roots and dried jujube dates under cold water. Be gentle with the ginseng roots as they can be quite fragile. Then, peel your garlic cloves and set them aside. Lastly, chop the green onion into thin slices – these will be used for garnish later.


Cooking the Samgyetang

With your ingredients prepped, it’s time to embark on the culinary journey of cooking Samgyetang. This process may take some time, but the result will be a bowl of deeply flavorful and nutritious soup.

Step 1: Stuffing the Chicken

After your rice has been soaking for about an hour, drain it and begin stuffing your chicken. Place the soaked rice, garlic cloves, ginseng roots, and dried jujube dates into the cavity of the chicken. Try to distribute them evenly, but don’t overstuff – the chicken should be about 70% filled. The rice will expand during cooking, so leaving some space prevents the chicken from bursting.

Step 2: Cooking the Samgyetang

Place your stuffed chicken in a large pot. Fill the pot with enough cold water to fully cover the chicken. Then, bring it to a boil over high heat. Once the soup has come to a boil, you’ll notice some foam and impurities rising to the top. Use a spoon to skim these off – this step ensures your soup remains clear and appealing. After skimming, reduce the heat to a low simmer.

Allow your Samgyetang to simmer for about 2 to 3 hours. The long cooking time allows the flavors of the chicken, ginseng, and jujube to meld together, resulting in a broth that is deeply flavorful and aromatic. The chicken will become tender and the rice will cook through during this time.

Step 3: Seasoning the Soup

Once the soup is cooked, season it with salt and pepper. Be sure to add these gradually, tasting as you go, to ensure you don’t overpower the delicate flavors of the ginseng and jujube. The goal is to enhance and balance the flavors, not mask them.


Serving and Enjoying Samgyetang

Samgyetang is traditionally served in the pot it was cooked in, symbolizing the humility and integrity of Korean culinary traditions. To serve, sprinkle the sliced green onions on top of the soup as a garnish. They add a fresh, slightly spicy contrast to the rich and hearty soup.

When enjoying Samgyetang, savor the tender, juicy chicken and the sweet, soft rice. Take a moment to appreciate the balance of flavors – the slight bitterness of the ginseng, the natural sweetness from the jujube and garlic, and the savoriness of the chicken. Each spoonful of soup is not just nourishment for the body, but also a connection to a rich culinary history.


Preparing Samgyetang at home is a journey – one that allows you to experience a slice of Korean tradition right in your own kitchen. It’s a testament to the magic of cooking, where simple, humble ingredients can come together to create something that is not only delicious, but also deeply comforting and nourishing. Whether you’re new to Korean cuisine or an experienced cook, we hope this guide inspires you to keep exploring, keep cooking, and keep falling in love with the magic of Korean cuisine.

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