Authentic Korean Samgyetang Recipe: Ginseng Chicken Soup with Sweet Rice

Samgyetang (삼계탕), or Korean Ginseng Chicken Soup, is a traditional Korean soup made with a whole young chicken stuffed with glutinous rice, ginseng, garlic, and jujubes, then gently simmered until the chicken becomes tender and the broth turns rich and comforting.

One of the most distinctive things about Samgyetang is when Koreans traditionally eat it: during the hottest days of summer. Rather than choosing cold food, many people enjoy a steaming bowl of Samgyetang as part of the Korean idea of iyeolchiyeol (이열치열), commonly understood as “fighting heat with heat.”

This guide shows you how to make authentic Korean Samgyetang at home, how to substitute hard-to-find ingredients outside Korea, and the cooking science behind the tender chicken, softened sweet rice, and deeply flavored broth.

What Is Samgyetang?

Samgyetang is a Korean whole-chicken soup traditionally made by stuffing a small young chicken with glutinous rice, ginseng, garlic, and jujubes and simmering it slowly in water.

The Korean word sam (삼) refers to ginseng, gye (계) refers to chicken, and tang (탕) refers to soup or broth.

Unlike many strongly seasoned Korean dishes, Samgyetang is deliberately mild. The broth is often cooked with little or no salt so that each diner can season it individually at the table.

Korean Kitchen Note

Samgyetang is closely associated with Sambok (삼복), the three traditionally hottest periods of the Korean summer: Chobok, Jungbok, and Malbok.

On these hot summer days, restaurants specializing in Samgyetang can become especially busy. The custom reflects the traditional Korean idea of replenishing energy with a hot, nourishing meal during physically exhausting weather.

Another important Korean eating custom is the way Samgyetang is seasoned. Rather than heavily salting the entire pot, diners commonly add salt and black pepper to their individual bowls and dip pieces of chicken into a small dish of seasoned salt.

Ingredients

Yield: 2 servings

Main Chicken and Stuffing

• 1 whole young chicken or Cornish hen, about 1.2–1.5 lbs (550–700 g)
• 1/3 cup (about 70 g) glutinous sweet rice, soaked for about 1 hour
• 1 fresh Korean ginseng root
• 2–3 dried Korean jujubes
• 4–6 whole garlic cloves, peeled
• 1–2 slices fresh ginger

Broth

• 7–8 cups (about 1.7–1.9 L) water
• 2 tbsp Korean rice wine, cheongju, or dry sake, optional
• 1 Samgyetang herbal pouch, optional

For Serving

• 2 scallions, finely chopped
• Fine sea salt
• Freshly ground black pepper
• Toasted sesame seeds, optional
• Kimchi or kkakdugi

Global Ingredient Substitution Guide

1. What Can I Substitute for a Korean Young Chicken?

A Cornish hen is one of the best substitutes outside Korea.

Its small size makes it well suited for stuffing and serving whole, similar to the young chickens commonly used for Samgyetang.

2. What Can I Substitute for Korean Ginseng?

Fresh Korean ginseng is the traditional choice and gives the soup its characteristic earthy, slightly bitter aroma.

If unavailable, dried Korean ginseng or American ginseng root may be used, although the flavor will differ.

Avoid adding strongly sweetened ginseng drinks or flavored ginseng beverages because they can significantly change the broth.

3. What Can I Substitute for Korean Jujubes?

Korean dried jujubes, called daechu (대추), provide a subtle sweetness and distinctive aroma.

If they are unavailable, it is generally better to omit them than to add a large amount of very sweet dried fruit. A small piece of dried date can be used if desired, but the flavor will not be identical.

4. What Can I Substitute for Glutinous Rice?

Korean glutinous rice, or chapssal (찹쌀), gives the stuffing its characteristic soft and sticky texture.

If unavailable, Japanese sweet rice is an excellent substitute. Short-grain white rice can also be used, although it will not become quite as sticky.

5. Do I Need a Samgyetang Herbal Pouch?

No. It is optional.

Packaged herbal pouches may contain ingredients such as astragalus root and other traditional aromatics, but excellent Samgyetang can be made simply with chicken, ginseng, garlic, jujubes, and rice.

Step-by-Step Instructions

Step 1: Soak the Sweet Rice

1. Rinse the glutinous rice several times under cold water.
2. Cover with fresh water.
3. Soak for approximately 1 hour.
4. Drain thoroughly before stuffing the chicken.

Step 2: Prepare the Chicken

1. Remove excess fat from around the cavity and tail.
2. Remove any giblets if included.
3. Pat the chicken dry with clean paper towels.

There is no need to wash raw poultry under running water; avoiding splashing helps reduce cross-contamination around the kitchen.

Step 3: Stuff the Chicken

1. Place some of the soaked rice inside the cavity.
2. Add the ginseng root, 2 garlic cloves, and 1 jujube.
3. Add more rice, leaving enough space for the grains to expand during cooking.
4. Do not pack the cavity tightly.
5. Cross and secure the chicken legs with kitchen twine, or use the traditional skin-slit method if comfortable.

Step 4: Assemble the Soup

1. Place the stuffed chicken breast-side up in a heavy pot.
2. Add the remaining garlic, jujubes, ginger, and optional herbal pouch.
3. Pour in enough water to mostly cover the chicken.
4. Add rice wine if using.

Step 5: Bring to a Boil

Bring the pot to a boil over medium-high to high heat.

As foam appears on the surface, remove it with a spoon or fine-mesh skimmer.

Step 6: Simmer Until Tender

1. Reduce the heat to maintain a steady simmer.
2. Partially cover the pot.
3. Cook for approximately 45–60 minutes, depending on the size of the chicken.
4. Check that the thickest part of the chicken is fully cooked before serving.

For food safety, poultry should reach a safe internal temperature of at least 165°F (74°C) in the thickest part.

Step 7: Finish and Serve

1. Remove the herbal pouch and ginger if desired.
2. Place the whole chicken in a deep serving bowl or Korean earthenware pot.
3. Ladle the hot broth around the chicken.
4. Top generously with chopped scallions.
5. Serve salt and black pepper separately at the table.

Korean Cook's Tips

1. Do Not Overstuff the Chicken

Glutinous rice expands significantly as it cooks.

If the cavity is packed too tightly, the rice in the center may cook unevenly. Leave noticeable room for expansion.

2. Soak the Rice First

Pre-soaking hydrates the rice before it goes inside the chicken, helping it cook more evenly during the relatively short simmer.

3. Keep the Seasoning Simple

Samgyetang is not supposed to taste heavily seasoned. The chicken, garlic, ginseng, and rice should remain the dominant flavors.

4. Season at the Table

Serving salt separately allows each diner to adjust the broth and chicken according to personal preference.

This is an important part of the traditional Korean Samgyetang experience.

Nutrition Notes

Samgyetang combines whole chicken, glutinous rice, garlic, ginseng, and jujubes in one substantial meal. Its nutritional profile depends greatly on the size of the chicken, whether the skin is eaten, and how much rice and broth are consumed.

Chicken Provides Complete Protein

Chicken provides all nine essential amino acids as well as nutrients such as vitamin B6, niacin, selenium, phosphorus, and vitamin B12.

Glutinous Rice Provides Carbohydrates

Sweet rice is primarily a source of carbohydrates. Its characteristic sticky texture comes from its high proportion of amylopectin starch.

Despite the name “glutinous rice,” it does not contain gluten; the term refers to its sticky texture.

What About Ginseng?

Korean ginseng contains naturally occurring compounds called ginsenosides, which have been widely studied in laboratory and clinical research.

However, the amount of ginseng used in a bowl of Samgyetang varies, and eating Samgyetang should not be treated as equivalent to taking a standardized ginseng supplement or as a treatment for fatigue, immunity, or other health conditions.

Garlic and Jujubes

Garlic contributes sulfur-containing compounds and strong aroma, while jujubes provide carbohydrates and various plant compounds.

In Samgyetang, their primary role is culinary: they add depth, sweetness, and aromatic complexity to the broth.

Broth Can Vary in Fat Content

Because a whole chicken is simmered with its skin, some rendered fat enters the broth. Diners who prefer a lighter soup can skim excess fat from the surface or remove some chicken skin before eating.

Why This Recipe Works: Cooking Science

1. Why Does the Chicken Become Tender?

Gentle moist heat cooks the muscle fibers while gradually softening connective tissue around the joints and bones.

Small young chickens are particularly well suited to this method because they become tender within a relatively short simmer.

2. Why Does the Rice Become Soft and Sticky?

As the soaked glutinous rice heats, its starch absorbs water and gelatinizes. Because glutinous rice is particularly rich in amylopectin, the cooked grains become soft and sticky.

3. Why Should the Rice Not Be Packed Tightly?

Rice needs access to hot liquid as it expands. Leaving space inside the cavity allows broth to circulate around the grains and improves even cooking.

4. Why Is Samgyetang Broth Mild but Flavorful?

Long simmering transfers soluble flavor compounds from the chicken, garlic, ginseng, and other aromatics into the water.

Because the broth contains relatively little seasoning, those ingredient flavors remain distinct rather than being masked by soy sauce or chili paste.

What to Serve with Samgyetang

Samgyetang is usually substantial enough to serve as a complete meal.

Traditional accompaniments include:

• Baechu kimchi
• Kkakdugi (cubed radish kimchi)
• Fine sea salt and black pepper
• Chopped scallions
• Simple Korean pickles

Tear off pieces of tender chicken, dip them lightly in salt, and eat the sweet rice stuffing and broth alongside the meat.

Frequently Asked Questions

Why Do Koreans Eat Samgyetang in Summer?

Samgyetang is traditionally associated with the hottest days of the Korean summer and the cultural idea of iyeolchiyeol, or combating heat with heat.

It is regarded culturally as a substantial meal during physically draining hot weather rather than simply as a cold-season soup.

Is Samgyetang Spicy?

No. Traditional Samgyetang is not spicy.

Its flavor is mild, savory, garlicky, and slightly earthy from the ginseng.

Can I Make Samgyetang Without Ginseng?

Yes, although ginseng is one of the ingredients that defines the traditional dish.

The chicken soup will still be delicious without it, but the characteristic herbal aroma will be missing.

Can I Use a Regular Whole Chicken?

Yes, but a larger chicken requires a larger pot and longer cooking time. Cornish hens or other small young chickens are easier to stuff and more closely resemble the traditional serving style.

Do I Have to Use Glutinous Rice?

No. Short-grain rice can be substituted, but the stuffing will be less sticky and the texture will differ from traditional Samgyetang.

Can Samgyetang Be Made Ahead?

Yes. Cool leftovers promptly, refrigerate in a covered container, and reheat thoroughly.

The rice will continue absorbing broth during storage, so additional water may be needed when reheating.

More Korean Recipes to Try

• Kkori Gomtang – Korean Oxtail Soup 
• Sogogi Muguk – Korean Beef Radish Soup 
• Dakdoritang – Korean Spicy Braised Chicken 
• Kimchi Jjigae – Korean Kimchi Stew 
• Galbi-jjim – Korean Braised Beef Short Ribs 

Key Takeaways

Authentic Korean Samgyetang is built around a whole young chicken, glutinous rice, ginseng, garlic, and a gently simmered broth.

The most important techniques are to soak the rice before stuffing, leave enough room for the grains to expand, gently simmer the chicken until fully cooked and tender, and keep the seasoning restrained.

Serve it the Korean way with chopped scallions, salt and pepper at the table, and kimchi on the side for one of Korea's most distinctive traditional summer meals.