The first time I encountered Samgyetang, I was working in a fusion restaurant in Seoul during the sweltering summer months. What fascinated me wasn’t just the whole chicken swimming in aromatic broth, but the philosophy behind it: fighting heat with heat. This traditional Korean ginseng chicken soup embodies an ancient wisdom—that during summer’s most punishing days, a deeply nourishing, warming soup can cool you from within. While seemingly paradoxical, after tasting it, I discovered this slow-simmered masterpiece was exactly what my body craved in the oppressive humidity.
The Story 📖
Samgyetang is traditionally served during “sambok” (the three hottest days of summer according to the lunar calendar). Unlike many quick-cooking Asian recipes, this dish demands patience, allowing time for medicinal herbs and aromatics to infuse their essence into the broth. Each family in Korea has their own variation, but the fundamental elements remain consistent: a whole young chicken stuffed with glutinous rice and simmered with ginseng until the meat becomes impossibly tender.
What makes this dish truly special is its dual purpose as both nourishment and medicine—a beautiful example of food as healing that has sustained generations through brutal summer heat.
Ingredients Spotlight 🧪
For the soup (serves 2-3):
- 2 Cornish game hens or 1 small whole chicken (2-3 lbs/900-1350g)
- ½ cup (100g) glutinous rice, soaked for 1 hour
- 2-3 fresh ginseng roots (or 2 tablespoons dried ginseng slices)
- 8 garlic cloves, peeled
- 8-10 jujubes (Korean red dates)
- 4 chestnuts, peeled
- 2 tablespoons pine nuts
- 2 green onions, chopped (for garnish)
- 8 cups (2L) water
- Sea salt and freshly ground black pepper
Chef’s Note: Korean ginseng is the traditional choice, but American ginseng works beautifully. If you can’t find jujubes, substitute with 4-5 pitted Medjool dates. The goal is to add a gentle sweetness that balances the medicinal notes of the ginseng.
Step-by-Step Guide 📝
Preparation:
- Soak glutinous rice in cold water for at least 1 hour, then drain.
- Clean the chicken thoroughly inside and out. Pat dry with paper towels.
- Mix the soaked rice with 4 garlic cloves, 1 tablespoon pine nuts, and 2 chestnuts (chopped).
- Stuff the chicken cavity with the rice mixture, 2 ginseng roots, remaining garlic cloves, 6 jujubes, and remaining chestnuts.
- Secure the opening with toothpicks or kitchen twine to keep the stuffing inside during cooking.
Cooking:
- Place the stuffed chicken in a heavy-bottomed pot or traditional clay pot.
- Add water until the chicken is completely submerged.
- Bring to a boil over high heat (212°F/100°C), then immediately reduce to a gentle simmer.
- Skim off any foam that rises to the surface during the first 10 minutes.
- Add remaining jujubes and ginseng to the broth.
- Cover and simmer for 1 hour 15 minutes, or until the chicken is tender and the rice is fully cooked.
Expert Techniques 🛠️
The key to exceptional Samgyetang lies in temperature control. After the initial boil, maintain a consistent, gentle simmer—just enough to see tiny bubbles breaking the surface. This slow extraction process allows the medicinal compounds to fully infuse the broth without toughening the meat.
For an elevated version, I sometimes add 2 tablespoons of Korean soju to the cavity before stuffing. The alcohol evaporates during cooking, but it helps extract flavor compounds that are alcohol-soluble, creating deeper complexity in the final dish.
If using a whole chicken rather than game hens, increase cooking time to 1 hour 45 minutes and add an additional cup of water to compensate for evaporation.
Presentation & Pairing Ideas 🍽️
Serve each person their own small chicken in a deep bowl with plenty of broth. The traditional accompaniment is a small dish of sea salt and freshly ground black pepper for dipping the meat. Garnish with sliced green onions and a sprinkle of pine nuts.
Kimchi is the perfect side dish—its tangy acidity cuts through the richness of the soup. For beverages, a crisp Korean makgeolli (rice wine) or a dry Riesling offers refreshing contrast to the warming qualities of the soup.
For a complete experience, try this soul-warming soup alongside other Korean classics like homemade bibimbap. If you’re in the mood for exploration, contrast the healing warmth of Samgyetang with the bright flavors of a Mexican fruit gazpacho for a creative summer meal that balances hot and cold elements.
Don’t be afraid to make this recipe your own. Some of my students have added a slice of fresh ginger or a small piece of dried orange peel to the stuffing for their personal touch—exactly the kind of intuitive cooking that transforms good food into something extraordinary.