Korean Samgyetang Ginseng Chicken Soup
This deeply comforting Korean dish features a whole young chicken stuffed with glutinous rice and simmered in a fragrant broth infused with garlic, ginger, and ginseng. The result is tender, fall-off-the-bone meat and plump, silky rice that soaks up the savory aromatics, while the ginseng lends a subtle earthy sweetness. A final drizzle of sesame oil adds a nutty depth that elevates each spoonful. More than just a soup, it’s a restorative bowl of tradition—rich in flavor, history, and the quiet warmth of a well-made meal.
Ingredients
- Whole young chicken1 (about 1 kg)
- Glutinous rice1/2 cup
- Dried ginseng2-3 pieces
- Garlic6 cloves
- Ginger1 small piece
- Green onions2, chopped
- Saltto taste
- Black pepperto taste
- Water8 cups
Nutrition
Directions
- 1
Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for about 30 minutes before draining.
- 2
Stuff the whole chicken with the soaked glutinous rice, dried ginseng, half of the garlic, and ginger. Season the exterior of the chicken with salt and pepper.
- 3
In a large pot, place the stuffed chicken and add water. Bring to a boil, then reduce the heat and simmer for about 1.5 hours, skimming off any foam that rises to the surface. Add the remaining garlic and green onions during the last 15 minutes of cooking.
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