Korean Summer Souvenir, Samgyetang Making

What kind of food is Samgyetang?

Samgyetang is a typical Korean delicacy that is boiled in a small chicken with glutinous rice, ginseng, dates, and garlic. Even in hot summers, it is especially eaten on grasshoppers, redundancies, and horseradish to keep you warm and full of energy. The chicken is cooked gently, and the glutinous rice is spread savorily in the soup, making it a solid meal with just one bowl.

If you search for Samgyetang from 10,000 recipes, you can see many ways such as basic Samgyetang, Hangbang Samgyetang, Pressure Cooker Samgyetang, and Abalone Samgyetang. Today, it is the basic Samgyetang that is easiest to follow at home, and we have organized it based on how to boil ginseng and glutinous rice in a young world.

Ingredient Pre

For 2 servings, prepare 1 young or small chicken, 1/2 cup glutinous rice, 1-2 sprouts of ginseng, 4-5 dates, 6-8 whole garlic, 3-4 chestnuts, 1 large onion, and a few slices of ginger. Let the glutinous rice cook gently until it is soaked in water for at least 1 hour. Chickens need smaller chickens than they are too big, so the ingredients are ripe and the broth tastes neat.

It is recommended that the liver is not hardened from the beginning, and that each be matched with salt and pepper powder after completion. If you want to deepen the soup flavor, you can add some oriental ingredients such as hwanggi or umu, but if you make it for the first time, ginseng, garlic, and dates are enough.

Chicken grooming and stuffing

The chicken is washed thoroughly under running water and the blood and remaining entrails inside the stomach are well removed. If there is a lot of oil around the tail, the broth will be clearer if you cut it off with a few scissors. Drain chickens lightly and fill tummies with soaked glutinous rice, garlic, dates, and chestnuts.

If your stomach is too full, glutinous rice may spill out during ripening, so it's best to only fill it up about 70% of the time. Tie the legs crossed or secure the entrance with a toothpick to keep the shape neat.

How to boil Samgyetang

Put the chicken in the pot, pour enough water to submerge the chicken, and add the ginseng, daffodils, and ginger together. At first, it is boiled with a strong fire, and when it boils, it clears the rising bubbles and reduces them to a medium fire. Open the lid slightly and boil slowly for 50 minutes to 1 hour, the chicken is gently cooked and the broth is clear.

If the water drops too much in the middle, replenish it with a little hot water. When you pierce the inside of the chicken leg with chopsticks, clear juice comes out, and when the flesh spreads easily, it is ripe. Using the pressure cooker reduces the time, but in a regular pot, it is easy to control the taste of the soup if it is simmering.

Delicious tips

The finished Samgyetang is served in a ttukbagi or deep bowl and Songsong Sun Daffodil is raised. Salt and pepper flakes come to life when you dip chicken in a small dish. A side dish as cool and crunchy as kimchi or codu pairs well with the savory taste of soup.

You can add rice or leftover glutinous rice to the remaining soup after eating chicken and boil it like chicken porridge. If the broth is left thick, add a little water to match the concentration, and add a drop or two of sesame oil and daffodil at the end to form a soft finish. Samgyetang seems to be very handy, but it is a Korean-style aphrodisiac food that can be tasted deep enough at home if you calmly prepare the ingredients.