Korean Ginseng Chicken Soup – Samgyetang

This is a classic Korean chicken soup that is super nourishing and immune-boosting for the whole family. Coming home to this on a cold winter day, is like heaven!

Ingredients You Need:

  • 1 cornish hen 
  • 1 fresh ginseng root or dried ginseng (I use tried and just soak it in water for overnight)
  • 1/4 glutinous rice soaked for 1 hour (or you can just soak overnight)
  • 8 cloves of garlic
  • 2 shiitake mushrooms
  • 1 medium piece of ginger
  • 4 jujubes
  • 5 cups of water
  • 2 scallions finely chopped, to garnish
  • 1 tsp of salt
  • Pinch of ground black pepper
  • 1 tsp of sesame seed
  • 1 tsp of seamen oil


  1. Clean the chicken, remove the goblets if any.
  2. Rub salt all over and then rinse with cold water.
  3. Place the cleaned chicken on a cutting board and pat dry.
  4. Stuff the cavity with the sweet rice and 5 garlic cloves, 2 jujubes.
  5. Cross the chicken legs and tie together with kitchen twine.
  6. In a medium size pot, place the chicken and add 4 to 5 cups of water or enough water to cover most of the chicken.
  7. Add in 3 more garlic cloves, ginger and 2 jujubes and mushrooms.
  8. Bring it to a boil over medium high heat and cook for about 30 minutes.
  9. Turn the heat to medium and cook for about another 40 minutes or until the chicken and rice is soft.
  10. Sprinkle with chopped scallions.
  11. Make the seasoning for dipping – combine 1 tsp of salt, 1 tsp sesame seed and pinch of ground black pepper and 1 TBSP of sesame oil in a bowl and mix well. That is your dip for the chicken.

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