Samgyetang is made by simmering a whole young chicken stuffed with ginseng, hedysarum root, jujubes and sweet rice. Considered an energy-boosting dish best eaten during Sambok (Chobok, Jungbok, and Malbok), the hottest days of the lunar year, it is a classic Korean dish that has become popular among international diners as well.
A Must-eat Dish in the Summer
Samgyetang (ginseng chicken soup) is made by stuffing the cavity of a young chicken with sweet rice, ginseng, hedysarum root, and jujubes, trussing it and then simmering it in a stone pot or earthen bowl for about an hour. It became a popular dish once ginseng was made more widely available. The hot summer is the season for chicken. It is common in Korea for many restaurants which do not have Samgyetang on their menu to offer it in the hot summer season, which demonstrates the tremendous popularity of this soup. Samgyetang is well known to foreigners as well. Murakami Ryu, a renowned Japanese author, praised Samgyetang as the best Korean dish in his novel, while Zhang Yimou, a famous Chinese film director, said he enjoys it every time he visits Korea.
Samgyetang contains many healthy ingredients. Garlic and ginseng are the two main side ingredients, and jujubes and pine nuts are frequently added as well. Sometimes, ground peanuts or perilla seeds are added for flavor and body.
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