Samgyetang is a whole young chicken stuffed with glutinous rice, ginseng root, garlic, and jujube, slow-simmered in a clear medicinal broth until tender.

Samgyetang (ginseng chicken soup) is a dish rooted in the Korean concept of iyeol chiyeol, treating heat with heat: eating a hot soup in the hottest days of summer to restore vitality lost through sweating. It is traditionally eaten on the three bok days of the Korean lunar calendar, the hottest days of summer. The dish uses a whole poussin (young chicken) stuffed with glutinous rice, ginseng root, garlic, and dried jujube dates. Tosokchon in Seoul, set in a cluster of traditional hanok buildings near Gyeongbokgung Palace, has become the most visited samgyetang restaurant in the city.

Where to eat Samgyetang (Ginseng Chicken Soup) in Seoul

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Make it at home

Serves 22 hr 30 minModerate

Ingredients

  • 2 poussin (young whole chickens, 400 to 500g each), cleaned
  • 100g glutinous rice, soaked 1 hour
  • 2 fresh ginseng roots (or 4 dried ginseng slices)
  • 4 cloves garlic
  • 4 jujube dates (dried red dates)
  • 2 chestnuts, peeled
  • 1.5 litres cold water
  • Salt and white pepper to serve

Method

  1. Drain the soaked glutinous rice. Stuff each chicken cavity with rice, 1 ginseng root, 2 garlic cloves, 2 jujubes, and 1 chestnut.
  2. Truss the chicken or hold the cavity closed with a toothpick so the rice stays inside.
  3. Place the stuffed chickens in a pot with the cold water. Bring to a boil, then reduce to a steady simmer.
  4. Simmer for 1 hour 30 minutes to 2 hours, until the chicken is completely tender and the rice has expanded and absorbed the broth.
  5. Serve each chicken whole in a deep bowl with the broth. Season with salt and white pepper at the table.

Editor tip. Do not overcrowd the pot. Each chicken needs space to be submerged in the broth. The glutinous rice absorbs the broth and swells, so the chicken cavity should be only two-thirds filled.

Common allergens: None significant (naturally gluten-free if no soy used).