Samgyetang is a Korean soup made with a whole chicken stuffed with sweet or glutinous rice, ginseng, dried jujubes, and ginger. It is traditionally served during hot summers and is considered a tonic. The soup is not heavily spiced and is often served with kkakdugi, a type of kimchi.
Samgyetang is a kind of Korean soup traditionally served during the heat of summer. The name means “chicken ginseng soup”. This mild-flavored soup includes a whole chicken, stuffed with the other ingredients and simmered until very tender. Samgyetang is considered a tonic for those who suffer from extremely hot Korean summers. There are many specialty restaurants in South Korea that only serve this soup.
A whole young chicken is the basis of the dish. Traditionally it is a chicken so young that it is not yet laying eggs. It is customary in restaurants for each bowl to include a whole chicken. Some modern recipes call for Cornish wild hens, one per diner.
In addition to chicken, samgyetang includes sweet or glutinous rice, ginseng, dried jujubes and ginger. These are stuffed inside the chicken, which is closed with a skewer or a few stitches. The rice is often soaked before being stuffed into the chicken, which helps ensure it is fully cooked.
Ginseng, the main flavoring agent in this soup, is a root traditionally used in Chinese and Korean medicine and cooking. The roots are long, bushy and gnarled. Ginseng gives the soup a slightly bitter taste.
Jujubes are the dried form of a plum-like fruit. While not related to dates, they are often referred to as “Chinese dates” due to their appearance and dry texture. They give the soup a sweet sweetness. Pine nuts and chestnuts are also often used in the soup.
Some recipes call for the chicken to be cooked in chicken stock, which gives the soup a deeper flavor. For a clear, light broth the soup is simmered until the chicken is cooked properly. Longer cooking produces a white or cloudy broth with a stronger flavor.
Traditionally, samgyetang is brought to the table while still boiling, in a clay bowl that helps retain the heat. The soup, as served, is not heavily spiced and is often a bit under salted. Small bowls of salt and pepper are set out on the table for diners to add to the bowl as they wish. Some diners prefer to dip chunks of chicken into the toppings instead.
Most meals in Korea include the type of kimchi, the fermented and spiced vegetable concoctions that are a staple in Korean cuisine. Samgyetang is traditionally served with kkakdugi, a kimchi made from daikon radishes. Kochujanggi, a spicy condiment made from red chillies, is often served on the side, for diners to add to the soup as desired.
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