Authentic Korean Samgyetang (Ginseng Chicken Soup) Recipe

Korean Samgyetang (Ginseng Chicken Soup) is not just a meal; it’s an experience. This international soup is renowned for its unique flavors and health benefits. Perfect for chilly days or when you’re feeling under the weather, this specialty soup is comforting and nourishing.

Imagine a whole chicken, delicately simmered with ginseng and aromatic herbs, creating a rich and flavorful broth that warms you from the inside out. This dish is a staple in Korean households, especially during the hot summer months as a way to restore energy.

Not only is Samgyetang delicious, but it’s also packed with nutrients, thanks to the ginseng and garlic, which are known for their restorative properties. It’s a dish that brings family together, as everyone gathers around to share and enjoy.

The Traditional Korean Samgyetang Recipe

A bowl of ginseng chicken soup with a whole chicken in broth garnished with green onions, served alongside rice.

This traditional Korean Samgyetang is a fragrant and hearty soup made with a whole chicken stuffed with glutinous rice, ginseng, and garlic. The result is a rich, aromatic broth that’s both soothing and invigorating, embodying the essence of Korean comfort food.

Ingredients

1 whole chicken, about 3-4 pounds
1/2 cup glutinous rice, soaked for at least 2 hours
4-5 pieces of ginseng (fresh or dried)
5-6 cloves of garlic, peeled
1 tablespoon salt, adjust to taste
1 teaspoon black pepper
4-5 cups water or chicken broth
Chopped green onions for garnish
Sesame oil for drizzling (optional)

Instructions

Prepare the Chicken: Clean the whole chicken thoroughly and remove any innards. Pat dry with paper towels.
Stuff the Chicken: Fill the cavity of the chicken with soaked glutinous rice, ginseng, and garlic. Sew up the opening or use a toothpick to secure it.
Simmer the Soup: In a large pot, place the stuffed chicken and pour in enough water or chicken broth to cover it. Bring to a boil, then reduce the heat to low and simmer for about 1-1.5 hours, or until the chicken is tender.
Season the Broth: Add salt and black pepper to the pot, tasting and adjusting as necessary.
Serve: Carefully remove the chicken from the pot and let it rest for a few minutes. Then, chop the chicken into serving pieces. Ladle the broth into bowls, add pieces of chicken, garnish with chopped green onions, and drizzle with sesame oil if desired.