There’s nothing quite like the healing power of Korean Ginseng Chicken Soup on a day when you need a boost. This traditional dish, called samgyetang in Korean, has been my go-to comfort food ever since my grandmother first made it for me during a particularly brutal summer. “Eat this when your energy drags,” she’d say while ladling the golden broth into bowls. And oh, was she right! The combination of tender young chicken, glutinous rice stuffing, and that magical ginseng creates something truly restorative.
What makes this Korean ginseng chicken soup special isn’t just the incredible flavor, though that rich, savory broth could revive anyone. It’s how this recipe balances being simple to prepare while packing serious nutritional benefits. The ginseng works wonders, the chicken provides lean protein, and those little chestnuts and jujubes add just the right touch of sweetness. My version stays true to the traditional methods I learned, though I’ll admit I sometimes sneak in extra garlic because, well, garlic makes everything better.
Why You’ll Love This Korean Ginseng Chicken Soup
Trust me, once you try this soup, you’ll understand why it’s been a Korean staple for generations. Here’s what makes it so special:
- Deeply nourishing: Ginseng and medicinal herbs work together to give you that warm, energized feeling from the first sip
- Comfort in a bowl: The rich broth and tender chicken make it the ultimate comfort food – perfect for when you need a hug from the inside
- Surprisingly simple: Don’t let the fancy name fool you! Just stuff, simmer, and let the magic happen
- Balanced flavors: Sweet jujubes, earthy chestnuts, and savory garlic create layers of flavor in every bite
- Tradition you can taste: This is authentic samgyetang exactly how Korean grandmothers have made it for decades
My favorite part? How the rice absorbs all that incredible broth flavor as it cooks inside the chicken. Absolute perfection!
Ingredients for Korean Ginseng Chicken Soup
Gathering the right ingredients is half the magic for this soul-warming soup. I like to separate them into two groups – the main stars and the flavorful stuffing that transforms this dish. Here’s exactly what you’ll need:
Main Ingredients:
- 1 whole young chicken (about 1 kg), cleaned and rinsed (don’t skip the rinsing!)
- 2 dried ginseng roots, these are non-negotiable for that signature earthy goodness
- 4 cups water, filtered if you have it, for the cleanest broth flavor
Stuffing Ingredients:
- ½ cup glutinous rice, soaked for at least 30 minutes (this makes all the difference)
- 2 dried jujubes, these sweet little fruits balance the ginseng perfectly
- 2 chestnuts, peeled, because nobody wants to deal with shells mid-cooking
- 2 garlic cloves, whole and unpeeled, they’ll melt into the rice stuffing
See? Nothing too fancy, just quality ingredients that work together like old friends. Now let’s get cooking!
Equipment Needed for Korean Ginseng Chicken Soup
The beauty of this recipe? You probably already have everything you need in your kitchen! Here’s the short list:
- Large pot, Big enough to comfortably fit your chicken with room to simmer (I use my trusty 6-quart Dutch oven)
- Sharp knife, For trimming any excess fat off the chicken
That’s it! No fancy gadgets required, just like traditional Korean home cooking should be.
How to Make Korean Ginseng Chicken Soup
Okay, let’s get to the fun part! Making samgyetang is easier than you might think, it’s mostly about patience while those incredible flavors develop. Follow these steps and you’ll have the most aromatic, comforting soup filling your kitchen in no time.
Preparing the Chicken
First things first, give that chicken a good rinse under cold water. I mean really get in there, making sure to clean out the cavity too. Pat it completely dry with paper towels, this helps prevent scary oil splatters later. Trim off any obvious fat pockets (but leave some skin, that’s where the flavor lives!).
Stuffing the Chicken
Remember that rice soaking? Drain it now, that 30 minute soak makes all the difference! Gently mix the rice with jujubes, chestnuts and garlic cloves. Now comes the satisfying part, carefully stuff this mixture into the chicken’s cavity. Don’t pack it too tight, the rice needs room to expand as it cooks. A little trick? Use kitchen twine to tie the legs together so nothing escapes during cooking!
Cooking the Korean Ginseng Chicken Soup
Place your stuffed chicken breast-side up in the pot with the ginseng roots. Pour in the water, it should come about halfway up the chicken. Bring it to a rolling boil, then immediately reduce to the gentlest simmer you can manage. Here’s the important part, skim off any foam that rises to the surface in those first 15 minutes. Then cover and let it work its magic for a full 90 minutes. Resist peeking! That slow, low heat transforms tough connective tissue into silky tenderness.
When time’s up, you’ll know it’s ready, the chicken practically falls off the bone, and the rice stuffing has absorbed all that incredible broth flavor. Oh, and your whole house will smell absolutely amazing!
Tips for the Best Korean Ginseng Chicken Soup
After making this soup more times than I can count, I’ve picked up some game-changing tricks that’ll take your samgyetang from good to grandmother-approved amazing:
- Ginger is your friend: Toss in a few slices of fresh ginger with the ginseng, it adds a bright note that cuts through the richness
- Fresh ginseng magic: If you can find fresh ginseng (Asian markets often have it), use it! The flavor is more vibrant than dried
- Low and slow wins: That 90 minute simmer isn’t negotiable, rushing it means tough chicken and underdeveloped flavors
- Skim like you mean it: Those first few minutes of skimming foam make all the difference for a clear, beautiful broth
My secret? Letting the soup rest for 10 minutes before serving, it lets all those flavors really come together!
Serving Suggestions for Korean Ginseng Chicken Soup
Oh, how I love serving this soup! Ladle it piping hot into deep bowls so you get plenty of that golden broth along with the tender chicken and stuffing. Traditionalists serve it with kimchi for that perfect salty-spicy contrast, but a simple radish salad works wonders too. Don’t forget small side dishes of salt and pepper for dipping, it’s how my grandma always did it!
Storing and Reheating Korean Ginseng Chicken Soup
Here’s the good news, this soup tastes even better the next day! Store any leftovers (though I doubt you’ll have many) in an airtight container in the fridge for up to 3 days. When reheating, go low and slow, I warm it gently on the stovetop over medium-low heat. Microwaving works in a pinch, but stir often to keep that precious broth from separating. Just wait until you taste how the flavors deepen overnight!
Korean Ginseng Chicken Soup FAQs
Can I use chicken parts instead of a whole chicken?
Absolutely! While tradition calls for a whole young chicken, you can use thighs or drumsticks in a pinch. Just reduce the cooking time to about 45 minutes, you’ll know it’s done when the meat falls off the bone. The presentation won’t be as dramatic, but the flavor will still be amazing!
What if I can’t find jujubes?
No worries, dried dates make a decent substitute, or you can skip them entirely. The soup will still taste wonderful, just slightly less sweet. My Korean aunt sometimes uses goji berries when jujubes are hard to find, they add a similar fruity note.
Is dried ginseng okay to use?
Yes! Dried ginseng works perfectly fine and is actually more traditional in many recipes. Fresh ginseng has a brighter flavor, but the dried version gives that deep, earthy warmth samgyetang is known for. Just make sure to rinse it first to remove any dust.
Can I make this in a pressure cooker?
You sure can, it cuts the cooking time down to about 30 minutes! Just be extra careful when releasing the steam, that broth is precious. I still prefer the slow simmer method for maximum flavor development, but pressure cooking is a great weeknight shortcut. For more great soup ideas, check out other soup recipes.
Nutritional Information
Now, let’s talk about what makes this Korean ginseng chicken soup as good for your body as it is for your soul! (Remember, these estimates vary based on your specific ingredients.) A single serving packs about:
- 450 calories, Just right for a satisfying meal
- 42g protein, Thanks to that beautiful whole chicken
- 35g carbs, Mostly from the glutinous rice stuffing
- 12g fat, With only 3g saturated
Plus, you’re getting iron, potassium, and those magical ginseng benefits that don’t show up on nutrition labels but absolutely matter! If you are looking for more comforting meals, you can browse all of our soup recipes here. For other one-pot wonders, you might enjoy this one pot chicken pumpkin feta pasta.
Korean Ginseng Chicken Soup
Ingredients
Equipment
Method
- Rinse the chicken and pat dry. Trim excess fat.
- Stuff the chicken with soaked glutinous rice, jujubes, chestnuts, and garlic.
- Place the chicken in a large pot with ginseng roots and water. Bring to a boil.
- Reduce heat to low and simmer for 90 minutes, skimming foam occasionally.
- Serve hot in individual bowls with the stuffing and broth.
Notes
