Samgyetang Recipe
Samgyetang is Korea's beloved ginseng chicken soup, a whole young chicken stuffed with glutinous rice and simmered until the broth turns milky and rich. Ginseng, garlic, and jujubes lend a gentle, earthy sweetness that makes this soup feel deeply restorative. It is the kind of bowl that warms you from the inside out, especially on a cold or tiring day.
- Prep time
- 20 mins
- Cook time
- 1 hr 20 mins
- Total time
- 1 hr 40 mins
- Servings
- 4 servings
- Calories
- 520
Ingredients
- 1 whole young chicken (about 900 g), cleaned and patted dry
- 100 g glutinous rice, soaked for 1 hour and drained
- 1 small fresh ginseng root, washed
- 8 cloves garlic, peeled
- 4 dried jujubes (red dates)
- 2 spring onions, cut into long pieces
- 1 teaspoon whole black peppercorns
- 1.5 litres water
- 1 tablespoon salt, plus more to taste
- Ground black pepper, to serve
- Toasted sesame seeds, to serve
Instructions
- Stuff the soaked glutinous rice, 4 garlic cloves, and 2 jujubes into the chicken cavity, then truss the legs together with kitchen string to seal it.
- Place the chicken in a large pot with the ginseng root, remaining garlic, remaining jujubes, spring onions, and peppercorns.
- Pour in the water, cover, and bring to a boil over high heat, skimming off any foam that rises to the surface.
- Reduce the heat to low and simmer gently for about 1 hour 20 minutes, until the chicken is fall-off-the-bone tender.
- Lift the chicken out carefully, then season the broth with salt and taste, adjusting until it is clean and savoury.
- Return the chicken to the pot or divide it into bowls, ladle over plenty of hot broth, and serve with salt, pepper, and sesame seeds on the side.
Pro tips
- Soaking the glutinous rice first helps it cook into a soft, porridge-like stuffing inside the chicken.
- Keep the simmer gentle rather than rolling, so the broth stays clear and the chicken stays tender.
- If fresh ginseng is hard to find, dried ginseng soaked for 30 minutes works well as a substitute.
- Traditionally each diner seasons their own bowl with salt and pepper, so keep the pot itself lightly seasoned.
Frequently asked questions
What is Samgyetang traditionally eaten for?
In Korea it is famously eaten on the hottest days of summer, when the nourishing, hot soup is believed to restore energy and stamina.
Can I use chicken pieces instead of a whole chicken?
Yes, bone-in thighs work well for a quicker version, though the classic whole-chicken presentation and rice stuffing are part of the charm.
Is the glutinous rice inside the chicken safe to eat?
Absolutely. It cooks fully inside the chicken during the long simmer, turning soft and creamy like a light porridge.
Where can I buy ginseng and jujubes?
Both are usually available at Korean or Asian grocery stores, fresh ginseng in the produce section and dried jujubes with the dried goods.
