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Meat, East Asian

Samgyetang (Korean ginseng chicken soup)

Samgyetang is a Korean soup made with a small whole chicken stuffed with glutinous rice, garlic, and jujube, simmered slowly in its own broth. This recipe serves 4, takes 1.5 hours, has a medium difficulty level, and costs €3.80 per person. The key to success is a gently simmering broth and a rice stuffing that isn't packed too tight.

Tonight I'm making samgyetang, a small whole chicken stuffed with rice that simmers in a fragrant broth, pure comfort food in Korea.

Samgyetang (Korean ginseng chicken soup)
Total time
1 h 30
Difficulty
Medium
Cost per person
€3.80
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Samgyetang is that cloudy, golden broth that fills the kitchen with garlic and ginger the moment you lift the lid. The chicken, cooked low and slow, falls right off the bone, and the glutinous rice stuffed inside has soaked up all that broth flavor during cooking. The jujube adds a small touch of sweetness that balances out the raw garlic, which comes through quite a bit in this recipe.

This is a cold weather dish through and through, the kind you make on a Sunday when you have time to let things simmer unhurried. In Korea, it's actually eaten in summer to build back strength, but here it naturally fits those cold autumn evenings. Plan for a bit of organization between soaking the rice and the long cooking time, though the technique itself stays simple.

The ingredients

4 people

Butcher

  • Small chickens (poussins) or 1 whole chicken 2

Pantry

  • Glutinous short grain rice 150 g
  • Dried jujubes or dates 4
  • Saltoften in the pantry 2 tsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 12 cloves
  • Fresh ginger 20 g
  • Scallions 3 sprigs

The step by step recipe

  1. Rinse the glutinous rice and let it soak in water. 30 min

    Soaked rice cooks evenly inside the chicken without staying hard.

  2. Fill each chicken with a bit of rice, a few garlic cloves, and a jujube, then close the opening.

    Don't pack the stuffing too tight, the rice expands as it cooks.

  3. Place the chickens in a large pot, cover with water, add the sliced ginger and the remaining garlic.

    The water should just cover the chickens, not more, so the broth stays concentrated.

  4. Bring to a boil, then lower the heat and simmer covered. 50 min

    Skim off foam at the start, a clean broth gives a clear, delicate flavor.

  5. Season the broth with salt and pepper, serve each chicken in a bowl with its broth and chopped scallions.

    Serve extra salt and pepper at the table in a small bowl, so everyone can adjust to taste.

Our tips to get it right

  • Pick chickens that are genuinely small, around 500g each, so the meat and the stuffing cook evenly at the same pace.
  • Skim the broth regularly during the first twenty minutes of cooking, not just at the start, to keep the liquid clear.
  • If you don't have a wooden skewer, just fold the skin over the opening and place the chicken stuffing side down in the pot.

The variations

  • Swap the dried jujubes for pitted Medjool dates, they give a similar sweetness and are easier to find.
  • For a faster version, use bone in chicken thighs instead of whole chickens, and cut the simmering time down to 30 minutes.
  • Add a little fresh or dried ginseng to the broth if you can find some, it's the most common traditional version in Korea.

What to serve it with

  • Tangy kimchi to cut the richness
  • Extra steamed rice if you're hungry
  • Hot green tea to help digestion

Storage

Store the chicken and broth separately in sealed containers, up to 2 days in the fridge. You can freeze the broth alone for up to 2 months. Reheat gently in a covered pot, without letting it boil hard, so the meat stays tender.

Questions about this dish

Can you make samgyetang ahead of time?

Yes, you can cook the broth and chicken the day before, the flavor actually deepens overnight. Reheat it gently the next day without boiling hard, so the meat stays tender.

What if I can't find small chickens or poussins?

A free range chicken around 1.2kg cut in half works well, just split the stuffing between the two halves. Cooking time stays about the same, just check that the meat pulls easily from the bone.

Is glutinous rice essential for this recipe?

It gives samgyetang its signature texture, slightly sticky and soft. Regular round rice works in a pinch, but it stays firmer and soaks up less of the broth.

Does samgyetang freeze well?

The broth alone freezes very well for up to 2 months in an airtight container. The rice stuffed chicken doesn't freeze as nicely, the rice turns mushy once thawed.

How long does it take to make a samgyetang?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a samgyetang?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a samgyetang cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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