Rich Samgyetang (Ginseng Chicken Soup) in a Pressure Cooker
A samgyetang cooked in a pressure cooker using a cotton cloth pouch to enjoy both a clean broth and sticky chicken porridge at the same time.
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 →
Using a pressure cooker cuts down the cooking time, and adding plenty of garlic eliminates any gaminess for a rich, deep broth. Cooking the soaked glutinous rice separately in a cotton cloth pouch lets you enjoy both a clear soup and soft porridge to your liking. It is perfect as a nourishing meal for Sambok hot summer days.
- Servings
- 2–3 servings
- Cook time
- 25 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Chicken1 whole, 1.1 kg
- Glutinous rice1 1/2 cups
- Fresh ginseng (susam)4 roots (small)
- Peeled garlic30 cloves
- Dried jujubes15
- Korean medicinal herbs (hanyakjae)1 pack
- Water13 cups
- Coarse sea salt1 tbsp
- Garlic chives (buchu)
- Large green onion (daepa)
- Trim off the tail and excess fat, and clean neatly between the ribs.
- Soak the glutinous rice in water for about 30 minutes.
Steps
Prepare the ingredients
This is a size 11 chicken, 1100 g.
I trimmed off the tail and excess fat and cleaned neatly between the ribs. Here is 1 pack of Korean medicinal herbs (hanyakjae).
For the glutinous rice, I soaked 1 cup and a half (1 1/2 cups) in water for about 30 minutes.
When you add lots of garlic, the broth becomes truly delicious.
This time I prepared a generous 30 cloves of peeled garlic, 15 dried jujubes, and 4 small roots of fresh ginseng (susam).
Prepare and slice the garlic chives (buchu) or large green onion (daepa) to go on top as garnish at the end.
Place the ingredients in the pot
Put the soaked glutinous rice into a cotton cloth pouch, tie it with string, and place it at the bottom of the pot.
Add the chicken and all the remaining ingredients. I placed about 10 cloves of peeled garlic inside the chicken cavity.
Pour in 13 cups of water, enough to submerge the ingredients well, and add 1 tbsp of coarse sea salt.
Boil
Cover with the pressure cooker lid and heat over high heat. Once it starts boiling and the weight begins to jiggle, reduce the heat to low and boil for 25 minutes.
After 25 minutes, turn off the heat and leave it until all the pressure is released. When you open the lid, the meat will be tender and the broth will be brewed very rich.
Take out the cotton cloth pouch containing the glutinous rice and place it separately in a bowl.
The samgyetang broth is clean, and the glutinous rice is cooked soft while keeping its grains intact.
Finish
Transfer the chicken and broth into an earthenware bowl, and top with garlic chives and large green onion to finish.
Because it was seasoned with salt while boiling, neither the broth nor the meat is bland and both taste delicious.
It is delicious whether you drink just the broth or eat just the meat.
The glutinous rice, thoroughly infused with the fragrance of the ingredients, is also very chewy.
You can eat some of the meat and finish by adding the glutinous rice to the remaining broth or refilled broth.
If you add the glutinous rice right from the start, it breaks down into the broth so you can enjoy it thick like glutinous rice porridge.
Try making a delicious samgyetang as nourishing summer food.
Ppunwife's tips
- When boiling dakgomtang or samgyetang, if you add plenty of garlic to the point of being excessive, it definitely eliminates any gaminess, and the rich garlic aroma permeates throughout the chicken, making the meat delicious and the broth rich.
- Because it is seasoned with salt while boiling, neither the broth nor the meat is bland and both taste delicious.
- If you add the glutinous rice right from the start, it breaks down into the broth so you can enjoy it thick like glutinous rice porridge.
FAQ
Why cook the glutinous rice separately in a cotton cloth pouch?
Tying the glutinous rice in a cotton cloth pouch prevents the grains from scattering into the broth, keeping the samgyetang broth clear and clean.
How do you adjust the heat and timing when cooking with a pressure cooker?
Bring it to a boil over high heat, lower to low heat once the weight starts jiggling, boil for 25 minutes more, then turn off the heat and let it rest until all the steam is completely released.
What should I do if I want to eat it in a thick glutinous rice porridge style?
You can boil the glutinous rice directly in the broth from the start without putting it into a cotton cloth pouch, or stir the cooked glutinous rice into the remaining broth after finishing and simmer.
