Description
How to make authentic samgyetang with whole chicken, glutinous rice and Korean ginseng that provides nourishing comfort in every spoonful.
Ingredients
Scale
Main Ingredients
- 4 small whole chickens (1–1.5 lbs each), cleaned
- 1 cup glutinous rice, soaked for 2 hours
- 8 cups water
- 4 pieces fresh ginseng root, cleaned
Aromatics & Seasonings
- 8 cloves garlic, peeled
- 4 jujube dates, pitted
- 2 green onions, chopped
- 1 piece ginger (2 inches), sliced
- 2 tsp salt
- 1/2 tsp white pepper
Garnish & Serving
- 2 green onions, finely chopped
- 1 tsp sesame oil
- Coarse sea salt for serving
- Ground black pepper for serving
Instructions
- Prep Chickens: Clean chickens inside and out, removing any excess fat. Pat completely dry with paper towels – this helps the skin stay intact during cooking.
- Stuff Birds: Divide soaked rice among chickens, adding 2 garlic cloves and 1 jujube to each cavity. Don’t overstuff or they’ll burst during cooking.
- Seal Cavities: Use toothpicks to close the cavity openings securely. This keeps the rice inside and prevents the stuffing from making the broth cloudy.
- Start Broth: Place stuffed chickens in large pot with water, ginseng, ginger, and green onions. Bring to boil, then reduce heat to gentle simmer.
- Skim Foam: Remove foam and impurities that rise to surface during first 15 minutes. This creates the clear, golden broth that makes samgyetang so beautiful.
- Simmer Low: Cover and simmer gently for 75-90 minutes until chicken is fall-off-bone tender and rice is completely cooked through and fluffy.
- Season Serve: Season with salt and white pepper. Serve each chicken in individual bowls with hot broth, garnished with green onions and sesame oil.
Notes
- Soak glutinous rice for at least 2 hours before stuffing for even cooking.
- Don’t overstuff chickens or they’ll burst during long simmering process.
- Skim foam regularly in first 15 minutes for clear, golden broth.
- Store leftover soup refrigerated up to 3 days; flavors improve overnight.
- Serve with coarse salt and pepper on side for individual seasoning.
- Fresh ginseng is traditional but dried works using half the amount.
Allergy Information: None
Nutrition
- Calories: 420 calories
- Fat: 18g
- Carbohydrates: 28g
- Protein: 38g