Go Back
+ servings
Print Recipe
5 from 2 votes

Samgyetang - Korean Ginseng Soup

Korea's traditional herbal chicken soup. 
Course: Medium
Servings: 1 people


  • Young whole chicken - 500-600 grams
  • Samgyetang herbal kit - 1 package 80 grams
  • Spring onion - 1 stalk forearm sized
  • Ginseng - 1 stalk optional
  • Water - 4 cups

Stuffed Rice

  • Glutinous rice - ⅓ cup
  • Jujubes - 3
  • Korean chestnuts - 3-5 
  • Garlic - 3-5 cloves

Broth Seasoning 

  • Salt - few shakes
  • Black pepper - few shakes
  • Sesame seeds - few shakes

Spicy Chicken Dip (Optional)

  • Gochugaru - ¼ cup 
  • Minced garlic - 1 Tablespoon
  • Vinegar - 1 Tablespoon
  • Soy Sauce - 2 Tablespoons
  • Sugar - 1 teaspoon
  • Wasabi - small dab ½ teaspoon
  • Samgyetang broth -  ¼ cup


  • Take out a mixing bowl. Wash the glutinous rice and drain the water. Do this 3x. Then fill with cold water and set it aside for 1 hour.
  • Prep chicken: (1) Snip-off wing-tips. (2) Snip-off the tail (3) Snip-off any visible fat near the cavity of the bird (4) Use a spoon and scrap out any excess debris/blood/etc left in the inside of the bird (5) Thoroughly wash the chicken under running water - including the inside of the bird. (6) Use soap and hot water and wipe down kitchen sink. 
  • Open Samgyetang Herbal kit. Place all of the herbs into the broth pouch.
  • After 1 hour, drain the rice. Set aside to drip off excess water. 
  • Stuff the chicken: Place 2 garlic cloves, 2 chestnuts, 1 jujube & all of the rice into the chicken. Then cut a hole into the side of the chicken skin (reference video). Cross the chicken legs and fit the upper leg through the hole. 
  • Take out a large pot. Place stuffed chicken into the pot. Then place-in the broth bag and spring onion stalk. You can also throw-in extra cloves of garlic (2-3 max), chestnut and jujube (1-2 max) into the water. As well as a ginseng stalk if you have it. 
  • Bring the pot up to boil without a lid. Once it's boiling, let it hard boil (without the lid) for 10 minutes. Then place the lid on. Reduce heat to a medium-low or low - we're looking for a gentle boil. Then let it boil for 50 minutes with the lid on.
  • After 1 hour, turn off the heat. (Note: If the broth has reduced too much, simply add more water and let it reduce for another 10 minutes. No problem!)
  • Then plate the chicken. Now, the soup will taste bland. Before eating, place a small dab of the 'broth seasoning' onto your spoon and mix into the broth. Don't add too much, but season to taste!
  • Optional: Make the spicy seasoning and use it as an extra dipping sauce for the chicken.


  • If the broth reduces too quickly, add more water. Then, let it reduce for 10 more minutes. 
  • See video below for more details.