Korean
Samgyetang
Samgyetang is a soothing Korean ginseng chicken soup made with a small whole chicken stuffed with sweet rice, garlic, jujubes, and ginseng. The broth is clean and restorative, served bubbling hot with salt, pepper, and scallions at the table.
Watch it madeMaangchi · 14:14
Ingredients
- Small young chickens or Cornish hens, about 550-650 g each2
- Glutinous sweet rice1/2 cup
- Fresh ginseng roots2 small
- Dried jujubes6
- Garlic cloves, peeled10
- Peeled chestnuts4
- Fresh ginger4 thin slices
- Large green onion, white part cut into pieces and green part thinly sliced1
- Water10 cups
- Kosher salt2 tsp, plus more to serve
- Freshly ground black pepper1 tsp, plus more to serve
- Toasted sesame seeds1 tsp
Method
- Rinse the glutinous rice until the water runs mostly clear, then soak it in cool water for 30 minutes and drain well.
- Clean the chickens by removing any giblets and excess fat near the cavity, then rinse briefly under cold water and pat dry.
- Stuff each chicken cavity with half of the soaked rice, 3 garlic cloves, 1 ginseng root, 2 jujubes, and 2 chestnuts, leaving a little room for the rice to expand.
- Close each cavity by making a small slit in one leg and tucking the other leg through it, or tie the legs together with kitchen twine.
- Place the stuffed chickens in a heavy pot just large enough to hold them snugly.
- Add the remaining garlic, remaining jujubes, ginger slices, green onion white pieces, and 10 cups water.
- Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
- Reduce the heat to medium-low, cover partially, and simmer gently for 1 hour to 1 hour 10 minutes, until the chicken is very tender and the rice inside is fully cooked.
- Season the broth lightly with 2 teaspoons kosher salt and 1 teaspoon black pepper, keeping the flavor delicate because diners season their own bowls.
- Transfer each chicken to a deep individual bowl or ttukbaegi and ladle the hot broth over it.
- Garnish with sliced green onion tops and toasted sesame seeds.
- Serve immediately with small dishes of salt and black pepper so each person can season the chicken meat and broth to taste.
Common questions
Can I substitute regular rice for glutinous rice in samgyetang?
Yes, but the texture changes. Use short-grain rice if needed; it stays a little creamy but won’t thicken the broth like glutinous rice. Avoid long-grain rice, which can turn dry and separate inside the chicken.
How long should I simmer samgyetang so the chicken is cooked through but not falling apart?
Simmer gently for 1 to 1 1/2 hours, depending on bird size. The chicken should be tender and the thigh juices clear. A fast boil can toughen the meat and make the broth cloudy.
What are the most common mistakes when making samgyetang?
Overstuffing the cavity, boiling too hard, and forgetting to skim foam are the biggest ones. Overstuffing prevents even cooking, while a hard boil can break the chicken and cloud the broth. Keep the simmer gentle and the pot snug.
How do I store leftover samgyetang, and does it freeze well?
Cool it quickly, then refrigerate the chicken and broth in separate containers for up to 3 days. It freezes reasonably well for about 1 month, though the rice may soften. Reheat slowly to avoid drying out the chicken.
What should I serve with samgyetang, and how should I season it at the table?
Serve it hot with salt, pepper, and toasted sesame seeds on the side so each person can season their bowl. Kimchi, kkakdugi, and steamed rice are classic accompaniments. Add sliced green onion just before eating for freshness.