Samgyetang is an iconic dish of Korean cuisine, traditionally enjoyed in summer during hot days (sambok) to recharge one's energy thanks to its revitalizing ingredients. This delicately flavored broth, prepared with a small whole chicken stuffed with sticky rice, jujubes, garlic, and especially ginseng, is renowned for its invigorating benefits and subtle richness.
Why make it at home? Because this comforting dish is both simple to prepare, highly nutritious, and perfect for rejuvenating after an intense day. It brings a moment of calm, like a gentle and warm remedy to share at the table.
Preparation time:
Approximately 1h30 (soaking + cooking)
Servings:
For 2 people
Ingredients:
🛒 Dish base:
- 1 small whole chicken, gutted and cleaned
- 3 tbsp sticky rice
- 3 to 4 dried jujubes (Korean red dates)
- 2 to 3 cloves of garlic
- 1.5 L of water
🌿 Medicinal ingredients:
- 1 ginseng root (or 2 small dried ginsengs)
- Slices of codonopsis root, astragalus, or lotus (optional but recommended)
Or a ready-made dried herb kit.
🧂 Seasoning when serving:
- Salt
- Ground black pepper
- Chopped green onions (optional)
Preparation:
Step 1: Prepare the ingredients
- Rinse the ginseng root, jujubes, and any other medicinal roots.
- Rinse the sticky rice with cold water until the water runs clear, then let it soak for 30 minutes to 1 hour.
Step 2: Stuff the chicken
- Drain the rice and stuff the chicken with it, along with a few jujubes and whole garlic cloves.
- Close the opening with kitchen twine or a toothpick to prevent the rice from coming out during cooking.
Step 3: Prepare the broth
- In a large pot, pour 1.5 L of water and add the ginseng, roots, remaining jujubes, and garlic.
- Bring to a boil, then carefully add the stuffed chicken.
- Partially cover and simmer over low heat for 1h30. The meat should be very tender and the rice well cooked.
Step 4: Serve the Samgyetang
- Place the whole chicken in a large bowl or individual tureen.
- Strain the broth if necessary, then pour it over.
- Serve a small bowl of salt and pepper on the side to mix to taste.
Each guest can delicately cut the chicken and enjoy it with the hot broth.
Traditionally, meat pieces are dipped in the salt/pepper mixture as desired.
