Rich Samgyetang (Ginseng Chicken Soup) for Sambok
A restorative ginseng chicken soup simmered thoroughly with Korean medicinal herbs and fresh ginseng, served alongside glutinous rice porridge.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This samgyetang features a deep, rich broth free of any gamey odor, simmered with generous amounts of Korean medicinal herbs, fresh ginseng, and garlic. After simmering the chicken until tender, you can also enjoy a savory glutinous rice chicken porridge made with the rich broth, making it the perfect restorative meal for the hot Sambok days.
- Servings
- 2–3 servings
- Cook time
- 35 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Medium chicken700 g
- Korean medicinal herbs (hanyakjae)1 pack
- Garlic15 cloves
- Dried jujubes10
- Astragalus root (hwanggi)3 roots
- Fresh ginseng (susam)1 root
- Whole black peppercorns1 tbsp
- Salt and ground black pepper
Chicken porridge ingredients
- Glutinous rice1/2 cup
- Toasted sesame oil1 tbsp
- Carrot2 tbsp (minced)
- Squash2 tbsp (minced)
- Large green onion (daepa)sliced
- Dried jujubes3 (minced)
- This is glutinous rice that has been washed, soaked for at least 30 minutes, and drained.
- My garlic cloves are small, so there are quite a few. Around 15 is usually plenty.
- Mushrooms or onion are also great additions to the porridge.
Steps
Prepare the ingredients
The chicken is 700g, slightly larger than a young chicken.
These ingredients will ensure a rich and delicious broth.
My garlic cloves are small, so there are quite a few. Around 15 is usually plenty.
Prepare 1 fresh ginseng root (cleaned and previously frozen), 3 astragalus roots, 1 tea bag pack of Korean medicinal herbs, 10 dried jujubes, and 1/2 cup of glutinous rice.
I also prepared 1 tbsp of whole black peppercorns, which are not shown in the photo.
Prepare the chicken
First, trim the parts that can cause unpleasant odors.
Cut off the tail, as well as the thick skin and fat around the cavity opening.
Trim off the wing tips, and run your fingers along the spine to thoroughly scrape away any dark clotted blood.
Simmer
Add the chicken, garlic, dried jujubes, astragalus root, fresh ginseng, Korean medicinal herbs, and whole black peppercorns to a pot.
Pour in enough water to completely submerge the chicken.
Skim off all the foam that rises as the broth comes to a rolling boil.
Boil for about 5 minutes until the raw chicken smell disappears and an aromatic scent rises, then lower the heat, cover with a lid, and simmer thoroughly for at least 30 minutes.
If the water runs low, top it up with hot water as you go.
Simmer until the broth is deeply infused and the chicken is tender.
Because I planned to make chicken porridge separately, I added generous amounts of ingredients and water to draw out plenty of rich broth.
Make the chicken porridge
This is glutinous rice that has been washed, soaked for at least 30 minutes, and drained.
Prepare the vegetables for the porridge, and scoop out a few jujubes from the simmering chicken pot to finely mince.
Mushrooms or onion are also great additions to the porridge.
Drizzle toasted sesame oil into a pan, add the glutinous rice, and stir-fry. Once it turns translucent, you can pour in the chicken broth and simmer.
I stir-fried it a bit longer until it took on a light golden scorched-rice color for a deeper, nuttier flavor.
Pour in the chicken broth and cook, stirring frequently to prevent it from burning, until the rice becomes soft and tender.
If it feels too thick, adjust the consistency by pouring in more broth as you go.
Add all the minced vegetables.
Once all the ingredients are fully cooked, stir in the green onion for aroma and finish.
Serve
I mixed salt and ground black pepper together to season the broth to taste and to dip the meat in.
Transferring it to a large earthenware pot and bringing it to a brief boil will keep it piping hot throughout your meal.
Simmered thoroughly for a long time, the chicken meat is tender and the broth is deeply rich and savory.
It truly feels like a restorative, wholesome tonic.
Be sure to shred some of the chicken meat into the porridge as well.
Simmered in the rich broth, the porridge is deeply flavorful and delicious.
Because it is made with glutinous rice, it is wonderfully thick and chewy.
With all the heavy rain and humid weather, keeping your body warm and well-nourished is essential.
While I made this for Sambok, you can enjoy a comforting meal with this warm soup anytime.
Ppunwife's tips
- Transferring it to a large earthenware pot and bringing it to a brief boil will keep it piping hot throughout your meal.
- If the water runs low, top it up with hot water as you go.
- If it feels too thick, adjust the consistency by pouring in more broth as you go.
FAQ
What should I be careful of when cleaning the chicken to eliminate odors?
Cut off the tail and the thick skin and excess fat around the cavity, trim the wing tips, and thoroughly scrape away any dark clotted blood along the inner bones to reduce unpleasant odors.
How should I replenish the liquid if the samgyetang broth reduces too much?
If the broth gets low while simmering, add hot water instead of cold water as you go.
How can I make the chicken porridge taste more savory?
When stir-frying the soaked glutinous rice in toasted sesame oil, keep cooking past the translucent stage until it takes on a light golden scorched-rice color to bring out a deeper nutty flavor.
Can I add vegetables other than carrot and squash to the chicken porridge?
Yes, finely minced onion or mushrooms also pair wonderfully in the porridge according to your preference.
