Samgyetang (Ginseng Chicken Soup)
μΌκ³νsam-gye-tang
Whole young chicken stuffed with sticky rice and simmered with ginseng
Samgyetang is a small whole chicken stuffed with glutinous rice, garlic and jujube and simmered with fresh ginseng until the meat falls from the bone. The broth is mild and milky, and you season it yourself at the table with salt and pepper.
Looking for a twist? See 6 samgyetang variations β
π₯ Ingredients for classic samgyetang
Tap an ingredient to check it off.
Main
At the table
π§Ί Korean ingredients in this dish
- Fresh Ginseng (Susam)Fresh Korean ginseng for soups, honey and fritters
- Jujube (Daechu)Sweet red dates for teas, rice cakes and soupsπ Shop on Amazon
- Garlic in Korean CookingMinced, sliced, pickled and black β the backbone of Korean flavor
- Pine Nuts, Chestnuts & GinkgoThe nuts of Korean holidays, porridges and sweetsπ Shop on Amazon
- Ginger in Korean CookingFresh ginger, ginger juice and ginger syrup for marinades and teas
- Korean Green Onions (Pa)Thick daepa, slender jjokpa and the green onions in almost every dish
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π How to make samgyetang
Rinse the chickens inside and out, trim the tail and any excess fat, and pat dry.
Stuff each chicken about three-quarters full with soaked rice, 2β3 garlic cloves, a jujube and a chestnut.
Cross the legs and tie them with kitchen string, or cut a small slit in the thigh skin and tuck the other leg through it, so the stuffing stays in.
Put the chickens in a pot with the ginseng, the remaining garlic and jujubes and the ginger, and add water to cover.
Bring to a boil, skim off the foam, then cover and simmer for 50β60 minutes, until the chicken is very tender and the rice is cooked.
Serve each chicken in a bowl with plenty of broth and green onion. Season at the table with salt and pepper.
π‘ Tips for the best samgyetang
- Do not salt the pot β everyone seasons their own bowl at the table.
- A pressure cooker cuts the cooking time to about 25 minutes at high pressure.
- Without ginseng the same dish is called dak-baeksuk, and it is just as comforting.
Fighting heat with heat
Koreans eat samgyetang on the three hottest days of summer (chobok, jungbok and malbok, together called boknal), following the idea of iyeol-chiyeol β "fighting heat with heat". Restaurants famous for samgyetang have long lines on those days.
A note on ginseng
Ginseng has active compounds and can interact with some medications, such as blood thinners. If that applies to you, leave it out or check with a doctor first.




