Samgyetang

Samgyetang (삼계탕) is a traditional Korean dish, which translate to Ginseng Chicken Soup. It is a nourishing and a hearty food that is eaten typically during the peak of the summer season. The main flavour of the dish comes from Korean ginseng and whole young chicken.

Traditionally, the chicken is stuffed with rice and it is cooked along with the broth. However, you can cook this chicken without the rice in it. The broth is made from water, ginseng, garlic, ginger, jujube dates and other medicinal herbs. 

The flavour of the chicken broth adds a warm and savoury taste. One of the main component of the samgyetang is a root called ginseng. This root is also a popular health supplement that is widely consumed in Western Society.

Ginseng root has incredible health benefits that will boost your vitality, improve circulation and enhance your immune system. It is for this reason, samgyetang is considered a medicinal food that rejuvenates the body and restores energy.

History of Samgyetang

Historically, samgyetang was a luxurious dish prepared for those who required physical recovery. The soup was served to soldiers, workers or people recovering from illnesses to regain their energy and stamina. 

In Korea, traditional medicine is called, Hanbang (한방). The usage of ginseng in Korean food goes back to over a thousand years ago.

It is interesting to note that Samgyetang was widely consumed during the Joseon Dynasty (1392-1897). The Korean Royal family and the upper-class enjoyed the food infused with Ginseng for its health benefits.

During the 20^th century samgyetang became a popular dish among all social classes and could be enjoyed in many restaurants. 

Ingredients to make Samgyetang

Whole chicken, Ginseng, Jujube, Herbs *(See below), Ginger and Garlic.

When making this dish, it is recommended to use young chickens as they have tender meat compared to the older chickens. Use the whole chicken with skin and bones intact. Make sure to keep the the fat of the chicken to make this dish, as the fat from the skin and the bones greatly enhances the flavour of the soup.

Jujube is a small and sweet date that grows in Korea. It is rich in vitamins, antioxidants and minerals. This marvellous fruit improves sleep, strengthens immunity, helps digestion and reduces stress level. 

Samgyetang soup kits are sold online and contain the ginseng root, herbs listed below and the jujube. Therefore, making this meal an incredibly convenient meal to have at home.

Herbs such as Milkvetch, Mulberry Bark, Korean Ginseng, Jujube and Angelica Root are used in Samgyetang.

Ginger adds warmth to the dish with its spicy flavour. It has a slight sweetness to it with citrus undertone. It also helps with indigestion, immunity and overall health. Ginger stimulates saliva production, bile secretion and all these factors promote digestion.

Garlic can be sharp and pungent in raw form, but when it’s cooked it adds beautiful aroma to the dish. It also boosts the umami flavour that makes the dish more complex and satisfying. It is a natural flavour enhancer without overpowering the other ingredients.

Instructions

Prepare the ingredients: Rinse and clean the whole chicken. Open the packet of samgyetang soup kit. This packet will contain the roots, jujube. Peel the ginger and clean the garlic. These two ingredients will be used whole without chopping or slicing.

Pre-boil the chicken: Add two litres of water in a pot, add the whole chicken and bring the water to boil. Make sure that the chicken is completely submerged in the water. The water should not be more than 2 1/2 litres. Adding too much water will dilute the flavours.

Cook the chicken: Add the bag of roots, ginger, garlic and jujube in the pot. Cook the chicken for fifty minutes on high heat with the lid closed. The soup is done cooking when the chicken is tender and the broth becomes opaque. Once the soup is cooked, remove the bag of herbs and roots. This bag of medicinal herbs is ‘once use only’. Garnish the samgyetang with slices of green onions or fresh herbs to serve.

Most people do not consume the jujube once the soup is cooked as the nutritional content will be infused into the soup. However, you should have a bite of it, it has an unusual taste that some people enjoy.

Cooked jujube has a mild sweetness, that is slightly caramel in taste, it is almost like a cross between a date, dried plum and an apple. The cooked ginseng can be eaten for the health benefit even after being cooked. 

What Can you Serve with Samgyetang?

Kimchi is a classic addition to Samgyetang soup as it perfectly balances the rich flavour of the soup. Kimchi is a traditional Korean dish made from fermented napa cabbage, or any other vegetable, which has a tangy and spicy taste.

The contrasting flavour profile of samgyetang and kimchi completes the flavour dynamic in one meal. The soup will be nourishing, whilst the kimchi provides the sharp taste with tang and spice. Spring onion kimchi and Buchu Kimchi will also complement the flavours of the Samgyetang.

How to Store the Samgyetang?

Allow the samgyetang to cool down. Transfer the soup and the chicken in an airtight container to put it in the fridge, or resealable bag to freeze the soup. Samgyetang in the fridge can last up to two to three days, and in the freezer can last up to two to three months. 

How to Reheat the leftover Samgyetang?

Reheating samgyetang can be done in two ways, stovetop or microwave. Pour the soup into a pot and reheat on medium low heat while stirring. Avoid boiling the soup, which could affect the texture and taste.

Some Interesting Facts on Korean Cooking

Korea has a long history of using food as a source of medicine. Korean cuisine emphasizes the importance of having balance between “yin” and “yang”. The idea of yin and yang in the culinary world is interpreted as hot and cold energy, according to Korean, Chinese and Ayurvedic medicine.

For example, yin has a cold energy that is found in foods like milk, cheese, yogurt, fresh fruits, leafy greens and fish. The cold energy food is known to soothe the internal heat, reduce inflammation and slow down the metabolism rate.

Cold food is particularly good for the people who have fever or rashes. However, having too much cold food may lead to digestive issues, especially if a person already has cold or weak digestion.

The yang is the hot energy found in foods like spicy foods, red meats, alcohol, fried foods and caffeinated drinks. The hot energy food is known to stimulate metabolism rate, increase body temperature and improve circulation.

Hot food is generally recommended for people with cold or living in cold conditions. However, having too much hot food may lead to inflammation, irritability or digestive issues. 

So, is samgyetang a hot food or cold food? Well, samgyetang is considered a hot food as a result of adding the ginseng root.

Why do Koreans eat Samgyetang in summer?

The philosophy of yin and yang also applies to the food that we consume, Yin being the “cold” food and Yang being the “hot” food. Interestingly, samgyetang is a hot food, which is consumed especially during the peak of summer time.

There is a theory in Korea that there are three hottest days in Summer, “chobok” (초복) is the first hottest day, “boknal” (복날) is the second hottest day, and “malbok’ (말복) is the last hottest day in a year. Fascinating, right? 🧐

Now, you may wondering why should you have hot food during the midst of summer heat? Well, there Scientists have discovered that the internal body temperature reaches a balanced state when hot food is consumed during hot weather. This principle of combating hot with hot and cold with cold, is called Yukgyeri (육계리).