Samgyetang, sometimes called chicken ginseng soup, is an energizing soup-based dish. It is traditionally served during the summer for its nutrients which can easily be lost through excessive sweating and physical exertion during the hot summer. Commonly, a whole chicken is boiled in a broth with Korean ginseng, dried jujube fruits, garlic, ginger and glutinous rice. Spicy red chili pepper paste (kochujang) can be added to enrich its flavors and taste to one's preference. Like the chicken soup, which is considered to help common sickness, samgyetang is also known be cure physical ailments and prevent sickness as well.
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Recipe Ingredients (Yield: 6 servings)
- 1 tsp sesame seeds
- 8 cup chicken broth
- 2 tbsp garlic, finely chopped
- 2 tbsp ginger, finely grated
- ½ cup rice
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1-2 tsp of hot chili paste (kochujang)
- 1 whole chicken (3-5 oz) or 1 cup of shredded cooked chicken
- 2 scallions, finely chopped
Cooking Directions
- In small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute. Transfer to small bowl and set aside.
- In large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat.
- Stir in soy sauce and sesame oil; add chili paste to taste. Add chicken and heat until just warmed through.
- Ladle soup into bowls and garnish with scallions and the reserved sesame seeds.
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