soupSouth Korean

Samgyetang

Name: Samgyetang
Prep time: 30 min
Cook time: 75 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Korean
Ingredients: 4 pieces Poussin (500-700 g each); 200 g Glutinous rice (soaked two hours); 4 pieces Ginseng root; 8 pieces Jujube dates; 16 cloves Garlic; 8 pieces Chestnuts; 4 pieces Spring onions; To taste Salt and pepper

Samgyetang is a classic South Korean soup that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Poussin (500-700 g each), Glutinous rice (soaked two hours), Ginseng root, Jujube dates, Garlic, Chestnuts, Spring onions and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic South Korean cooking, be sure to also explore our recipe for Bibimbap.

Difficulty: easyPrep: 30 minCook: 75 minServes 4

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Ingredients

Poussin (500-700 g each)4 pieces
Glutinous rice (soaked two hours)200 g
Ginseng root4 pieces
Jujube dates8 pieces
Garlic16 cloves
Chestnuts8 pieces
Spring onions4 pieces
Salt and pepperTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Soak the glutinous rice in cold water for two hours and drain it.

Step 2

Rinse the birds, trim the excess fat at the cavity and pat them dry.

Step 3

Fill each cavity two-thirds with rice, adding a ginseng root, garlic, a chestnut and a jujube.

Step 4

Cross the legs and tuck one through a slit in the other; the cavity then closes without string.

Step 5

Pack the birds into a pot and add cold water just to cover them.

Step 6🍲 Simmer

Bring it up, skim, and simmer for an hour and a quarter.

Step 7✨ Serve

Serve each bird in its own bowl of broth, with salt and pepper on a separate saucer.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Samgyetang carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown poussin (500-700 g each) in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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