Samgyetang (Korean Ginseng Chicken Soup)
Samgyetang is a traditional Korean ginseng chicken soup made with a whole stuffed chicken, glutinous rice, and herbal roots. Light, nourishing, and comforting.
Ingredients
- 5 tbsp (60 g) Korean sweet rice (chapssal)
- 1 1.7 to 2.3 lb (about 0.8 to 1.2 kg) whole chicken or 2 Cornish game hens
- 6 dried jujube divided
- 10 garlic cloves divided
- 1 onion
- 1 Asian leek
- 2 thick slices ginger
- 1 packet (about 100g) samgyetang herb kit
- 1-2 ginseng roots fresh or dried depending on the size. See note below for dried ginseng
- 10 cups (2.5 liter) water
- 2 green onion finely chopped
- salt and pepper to taste
Instructions
- Rinse the glutinous rice several times until the water runs clear. Soak for at least 30 minutes while you prepare the other ingredients.
- Trim off the chicken tail (parson’s nose) and wing tips. Remove any excess fat or loose internal bits. Rinse the cavity and pat the chicken dry.
- Drain the soaked rice and stuff the chicken cavity with the rice (you may not need all of it), 3 garlic cloves, and 2 dried jujubes. Don’t overstuff—leave room for the rice to expand as it cooks. Secure the legs by either crossing them through slits made in the loose skin near the tail or tying them with kitchen twine.
- In a large pot, place the stuffed chicken, herbal pack, sliced ginger, onion, Asian leek, and enough water to fully submerge the chicken. Bring to a boil over medium-high heat. After 5 minutes, skim off any foam or scum from the surface using a fine mesh strainer to keep the broth clear.
- Add the ginseng roots, remaining garlic cloves, and jujubes. Reduce heat to medium-low and simmer gently for 30–40 minutes, or until the chicken is tender and cooked through.
- Lightly season the broth with salt to taste. For deeper umami, optionally add a splash of Korean soup soy sauce and tuna extract. Final seasoning can be adjusted at the table with salt and pepper.
- Remove the herbal pack, ginger slices, onion, and leek before serving. Transfer the whole chicken to a large bowl and ladle the hot broth over it. Garnish with chopped green onion.
- Serving Tip: Use kitchen shears to gently cut open the chicken cavity and reveal the rice inside. Serve with small dishes of salt and black pepper—these are used to season the broth to taste and as a simple dipping salt for the tender chicken. Serve with kimchi on the side.
Video
Notes
If using dried ginseng, soak it overnight in enough water to cover, then use that soaking water as part of the broth for extra flavor.
Milder broth option: If you prefer a less herbal note, use only half of the herb kit.
Ideas for Customizing Samgyetang:
- Extra sweet rice: If you enjoy the chicken-infused flavor of the stuffed rice, soak a little extra glutinous sweet rice, place it in a small pouch, and simmer it in the pot alongside the chicken.
- Naturally thickened broth: To make the soup slightly thicker, use rice starch water (the water from rinsing rice) instead of plain water. It creates a subtle, creamy texture.
- Nurungji variation: Some Korean restaurants add nurungji (scorched crispy rice) to samgyetang for a nutty, slightly creamy twist. I’ve tried it, but I still prefer the classic clear broth.
- Optional dipping sauce: A mix of soy sauce, vinegar, and Korean mustard (gyeoja) is sometimes used as a dipping sauce for the chicken. It’s flavorful, but I personally stick with salt and pepper to let the herbal notes shine.
Nutrition
Calories: 202kcal | Carbohydrates: 45g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 0.4mg | Sodium: 12mg | Potassium: 237mg | Fiber: 3g | Sugar: 3g | Vitamin A: 256IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 1mg