Samgyetang 삼계탕 (Chicken soup with ginseng)

Samgyetang(삼계탕) is a piping hot dish.
We eat this soup some special day in summer. We called Buk-day(복날).
According to the logic of overcoming heat with hot things,
Koreans believe that in hot weather they should eat hot foods to maintain their health.
For this reason you may be able to see long lines of customers
outside Samgyetang restaurants on the hottest days of summer.
Ingredients :

1 small chicken (Cornish hen)
3-4 roots insam (jinseng)
5-6 bam (chestnut)
6-7 daechoo (jujube)
1/2 cup glutinous rice(sticky rice)
8 cloves garlic, peeled
1/4 inch piece ginger, peeled
salt, pepper
How to Cook :

Clean the chicken inside and out.
Trim any visible fat as much as possible.
Wash rice, jinseng, chestnut and dae choo (Chinese date).
Stuff inside the chicken with rice and seal.
In a pot, add chicken, jinseng, Chinese date, chestnut, garlic and ginger.
Pour water to cover the chicken.
Bring to a boil and turn down to simmer.
Cook about 2-3 hours until the bones fall apart.
Skim out the fat on top occasionally.



Tip :

You can buy "Samgyetang Package" contains all 4 ingredients in Korean market.


  1. thanks for providing the recipe. I just came back from Korea, where I had a great 삼계탕 in Insadong. I'm currently writing a short article for www.thingsasian.com about 삼계탕, and am hoping to include a link to your post so folks can make it at home. I like the idea of using a Cornish game hen - must try that!



  2. Have a good time with 삼계탕.
    Thank. *^^*