Food of the Day: Samgyetang

Samgyetang

Samgyetang is a traditional Korean soup featuring a whole young chicken stuffed with glutinous rice, ginseng, garlic, and jujubes. It is a staple of Korean cuisine, particularly celebrated for its restorative properties during the hottest months of the year.

History

The origins of samgyetang are deeply rooted in Korean agricultural traditions and the philosophy of food as medicine, known as sikchi. While the practice of consuming chicken soup with medicinal herbs dates back centuries, the modern iteration of the dish evolved from older customs of serving young chicken soups to elders during the summer. Historical records, such as the Joseon yorijaebeop, provide insights into the development of these medicinal soups. The dish is intrinsically linked to Sambok, the three hottest days of the Korean summer—Chobok, Jungbok, and Malbok—collectively known as Boknal. During this period, Koreans traditionally consume samgyetang to combat heat fatigue and restore stamina, following the cultural concept of iyeolchiyeol, or "fighting heat with heat."

Cultural Traditions

Samgyetang is more than just a meal; it is a cultural ritual. During the sweltering summer months, restaurants specializing in the dish often see long queues as people seek to balance their body temperature and replenish energy lost to the heat. Beyond the summer season, it is also commonly consumed as a restorative meal following surgery or illness. The dish is typically served in a stone or clay pot, arriving at the table at a rolling boil, which emphasizes its role as a warming, nourishing tonic.

Samgyetang

A nourishing and restorative Korean ginseng chicken soup featuring a tender whole chicken stuffed with aromatic glutinous rice and medicinal herbs.

Prep time: 20 min | Cook time: 90 min | Total time: 110 min | Yield: 1 serving | Difficulty: Medium

Ingredients

• 1 whole young chicken (poussin, approx. 500-600g)
• 50g glutinous rice (soaked for 1 hour)
• 1 fresh ginseng root
• 3-4 cloves garlic
• 2-3 dried jujubes (Korean red dates)
• 1.5 liters water
• Optional: 1 piece of dried milkvetch root, wolfberry, or ginger
• Salt and black pepper to taste
• Chopped scallions for garnish

Instructions

1. Clean the young chicken thoroughly, removing excess fat and ensuring the cavity is empty.
2. Stuff the cavity of the chicken with the soaked glutinous rice, garlic cloves, jujubes, and the ginseng root. Secure the opening with a toothpick or by crossing the legs.
3. Place the stuffed chicken into a deep pot and add water until the chicken is mostly submerged. Add any additional medicinal herbs if using.
4. Bring the water to a boil over high heat, then reduce to a simmer. Cover and cook for approximately 60 to 90 minutes, or until the chicken is tender and the meat easily pulls away from the bone.
5. Skim off any foam or excess fat from the surface of the broth during the cooking process.
6. Serve hot in a stone or clay bowl, garnished with fresh chopped scallions. Season with salt and pepper to taste at the table.

Notes

Samgyetang is traditionally served with side dishes like kimchi or pickled radish. The broth should be rich and creamy from the slow-simmered rice and chicken. Store leftovers in an airtight container in the refrigerator for up to two days.