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Samgyetang, South Korea’s iconic ginseng chicken soup, is a dish that seamlessly combines nourishment and tradition.
Known for its rich broth and wholesome ingredients, Samgyetang is often enjoyed as a revitalizing meal, particularly during the summer months. Far from being just a soup, it’s a deeply symbolic dish that reflects the Korean approach to food as medicine, where meals are designed to nurture both body and spirit.
What Is Samgyetang?
Samgyetang is a traditional Korean soup made by simmering a whole young chicken stuffed with glutinous rice, garlic, jujubes (Korean red dates), and ginseng.
The dish is renowned for its restorative qualities, often consumed during boknal, the hottest days of summer, as part of a practice called iyeol chiyeol, or “fighting heat with heat.” The soup is served piping hot, with the belief that its warming properties help the body balance energy and recover from fatigue.
What makes Samgyetang unique is its focus on simplicity and purity of flavours. The chicken is simmered until tender, allowing the essence of the ginseng and other ingredients to infuse the broth.
Each component serves a purpose, whether it’s the ginseng providing a slightly bitter depth, the jujubes adding natural sweetness, or the garlic enhancing the savoury undertones. Together, they create a dish that’s both delicate and deeply satisfying.
Ingredients and Taste
The ingredients of Samgyetang are chosen for their nutritional and therapeutic qualities. A young chicken is the foundation of the dish, chosen for its tenderness and ability to absorb the flavours of the soup.
The stuffing includes glutinous rice, which becomes soft and creamy as it cooks, along with garlic cloves that impart a mellow, savoury flavours. Jujubes add a subtle sweetness, while ginseng is the star ingredient, lending a distinct earthy bitterness that balances the dish.
The broth is clear yet full bodied, with layers of flavours that reflect the careful preparation. The taste is clean and comforting, a harmonious blend of savoury, sweet, and slightly herbal notes.
The ginseng’s unique flavours may be unfamiliar to some, but it pairs beautifully with the mild richness of the chicken and the subtle sweetness of the jujubes. A pinch of salt or a dipping sauce is often served on the side, allowing diners to adjust the seasoning to their preference.
A Taste of History
Samgyetang’s origins are deeply rooted in Korean culture, where food is often viewed as a form of medicine. The dish is believed to have been enjoyed as far back as the Joseon Dynasty, though its exact beginnings remain unclear.
Its association with ginseng highlights Korea’s longstanding reverence for this prized root, which has been used in traditional medicine for centuries to boost energy and immunity.
The practice of eating Samgyetang during boknal reflects Korea’s culinary philosophy of aligning meals with seasonal needs. Consuming the hot soup on summer’s most sweltering days is thought to replenish nutrients lost through sweating and improve circulation, helping the body adapt to the intense heat.
Over time, Samgyetang has become a symbol of vitality and health, cherished not only for its flavours but for the care and intention it embodies.
Samgyetang (Korean Ginseng Chicken Soup) Recipe
Serves: 4 people
Ingredients:
For the Soup:
- 2 small whole chickens (approximately 500–600g each)
- 1 cup glutinous rice (soaked in water for 1 hour, then drained)
- 4 dried Korean ginseng roots (or 2 tbsp ginseng powder)
- 8 jujube (Korean dried red dates)
- 8 garlic cloves, peeled
- 4 fresh ginkgo nuts (optional)
- 2 scallions, cut into large pieces
- 2-inch piece of fresh ginger, sliced
- 2 litres water
- Salt and pepper to taste
For Garnish:
- Thinly sliced scallions
- Black pepper
- Optional: Sesame seeds
Directions
To begin, thoroughly clean the chickens by rinsing them under cold water, ensuring to remove any blood clots or impurities. Pat dry with paper towels. Trim any excess fat and skin around the cavity for a cleaner presentation. Set aside while preparing the stuffing.
Prepare the stuffing by mixing the soaked glutinous rice with half of the garlic cloves and a pinch of salt. Stuff each chicken cavity with the mixture, pressing gently to secure but avoiding overstuffing to prevent spillage during cooking. Tie the chicken legs together with kitchen twine for a tidy shape.
In a large pot, bring 2 litres of water to a boil. Add the ginseng roots (or powder), jujube, ginger slices, remaining garlic cloves, and scallion pieces. Let the aromatic base simmer for 5–7 minutes to release its flavours.
Carefully lower the stuffed chickens into the pot. Ensure they are fully submerged in the broth. Bring the water back to a gentle boil, then reduce the heat to low and cover the pot with a lid. Simmer for 1 hour, skimming off any foam or impurities that rise to the surface for a clear broth.
Check the doneness of the chickens after 1 hour by inserting a skewer into the thickest part of the meat; the juices should run clear. At this stage, taste the broth and season with salt and pepper to your preference. Simmer for an additional 10–15 minutes to deepen the flavours.
If desired, add fresh ginkgo nuts to the broth during the final simmer for an added nutty aroma. This step is optional but traditional in some regional variations of Samgyetang.
Once the chickens are fully cooked and tender, carefully transfer them to individual serving bowls. Ladle the hot, fragrant broth over the chickens, ensuring to include pieces of ginseng, jujube, and garlic for visual and flavourful appeal.
Garnish with thinly sliced scallions, a sprinkle of black pepper, and sesame seeds if desired. Serve immediately with a side of steamed rice, kimchi, or simple banchan (Korean side dishes). For a more immersive dining experience, pair with a small glass of chilled soju or a cup of warm barley tea.
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