🇰🇷 South Korea · Food
Samgyetang (Ginseng Chicken Soup)
By eatmundo · July 9, 2026
Samgyetang is a nourishing and deeply comforting Korean chicken soup, traditionally enjoyed during the summer to combat heat. A whole young chicken is gently simmered with glutinous rice, ginseng, jujubes, and garlic until incredibly tender, yielding a wholesome broth that revitalizes the body and spirit.
Ingredients
check them off as you prepareHow to Make It
- 1
Carefully prepare your two small young chickens (approx. 600g each) by rinsing them thoroughly under cold running water, both inside and out. Pat them dry with paper towels and remove any excess fat or impurities from the cavity and skin. This ensures a clean, pure broth.
- 2
Rinse 1/2 cup of glutinous rice until the water runs clear, then soak it in cold water for at least 30 minutes. This pre-soaking helps the rice cook evenly and become perfectly tender inside the chicken.
- 3
Into the cavity of each chicken, carefully stuff an equal amount of the soaked glutinous rice. Then, insert 1 root of ginseng, 3 dried red dates (jujubes), 2 cloves of garlic, and 2 peeled chestnuts into each chicken. Don't overstuff, as the rice will expand.
- 4
To keep the stuffing securely inside, close the chicken opening. You can do this by crossing the legs and tying them together with kitchen twine, or by using a small skewer to hold the skin flaps together. This is a crucial step for a tidy presentation and even cooking.
- 5
Place the stuffed chickens into a large, deep pot. Pour enough water over them to completely submerge the chickens, ensuring they are covered by at least 2-3 inches of water. Bring the water to a rolling boil over high heat.
- 6
Once boiling, reduce the heat to low, cover the pot, and let the Samgyetang simmer gently for 1 hour. During this time, the chicken will start to become tender, and the flavors will begin to infuse into the broth.
- 7
After 1 hour, check on the chickens and continue to simmer for another 30-60 minutes, or until the meat is incredibly tender and almost falling off the bone. You'll know it's ready when the broth has developed a rich, milky white appearance and a fragrant aroma.
- 8
Season the Samgyetang to your liking with salt and black pepper, adding it directly to your individual bowl as per Korean tradition. Ladle the hot soup and a whole chicken into individual serving bowls, being careful not to scald yourself.
- 9
Garnish each bowl with 2 stalks of freshly chopped scallions before serving. This adds a lovely pop of color and a fresh, aromatic finish to your nourishing Samgyetang. Enjoy this restorative dish while it's piping hot!
Frequently Asked Questions
What type of chicken is best for Samgyetang, and why is its size important?+
Use a young, small chicken (often called a Cornish hen or a young broiler/fryer, typically 1.5-2 lbs / 700-900g). Its tender meat cooks quickly and fits well for individual servings, allowing the flavors to infuse properly without overcooking.
Do I need to pre-soak the glutinous rice before stuffing the chicken?+
Yes, it's crucial to pre-soak the glutinous rice for at least 1-2 hours, or even overnight. This ensures it cooks thoroughly and becomes tender inside the chicken during the stewing process.
Can I use dried ginseng instead of fresh, and how much is typically needed?+
While fresh ginseng is traditional, dried ginseng can be used; soak it first according to package directions. For a single serving chicken, use about 1-2 pieces of fresh ginseng root or an equivalent amount of dried slices (around 5-10g).
How long should Samgyetang simmer, and how can I tell when the chicken is perfectly cooked?+
Simmer the chicken for about 1.5 to 2 hours over medium-low heat after it comes to a boil. The chicken is perfectly cooked when the meat is very tender and easily falls off the bone, and the broth has turned milky white.
Mundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
