Kona K's Korean Chicken Ginseng Soup Samgyetang
Immerse yourself in the comforting warmth of **Kona K's Korean Chicken Ginseng Soup (Samgyetang)**, a traditional Korean recipe celebrated for its nourishing qualities and soul-soothing flavors. This hearty soup features a tender Cornish game hen, stuffed with sweet glutinous rice, earthy ginseng, and aromatic garlic, simmered to perfection in a flavorful broth with dried jujubes and optional additions like gingko nuts and chestnuts for added depth. Packed with healthful ingredients and slow-cooked to infuse every bite with rich, savory goodness, this dish is a go-to remedy for boosting energy and immunity. Perfectly seasoned with a touch of kosher salt and black pepper, then garnished with fresh scallions, Samgyetang is best enjoyed hot alongside kimchi and steamed rice for an authentic Korean dining experience. Ready in just under two hours, this recipe yields the ultimate homemade comfort food that's both nourishing and delightfully delicious. Keywords: Korean chicken ginseng soup, Samgyetang recipe, immune-boosting soup, traditional Korean dish, easy ginseng chicken soup.
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Ingredients
- 1 whole Cornish game hen (small chicken, about 1.5–2 pounds)
- 0.5 cups Sweet rice (glutinous rice)
- 2 pieces Ginseng root (fresh or dried)
- 6 cloves Garlic cloves
- 4 pieces Dried jujubes (red dates)
- 10 pieces Gingko nuts (optional)
- 4 pieces Chestnuts (peeled, optional)
- 2 stalks Scallions (green onions)
- 8 cups Water
- 1 teaspoon Kosher salt
- 0.5 teaspoons Black pepper
Directions
Step 1
Rinse the Cornish game hen under cold water and pat dry. Remove any excess fat or leftover innards.
Step 2
Rinse the sweet rice and soak it in water for at least 30 minutes, then drain.
Step 3
Stuff the chicken cavity with the soaked sweet rice, 3 garlic cloves, 2 jujubes, 1 piece of ginseng, and 2 gingko nuts (if using). Secure the opening with a toothpick or kitchen twine to keep the stuffing in place.
Step 4
In a large pot, add the chicken, 8 cups of water, the remaining garlic cloves, ginseng root, jujubes, and gingko nuts. Bring the pot to a boil over high heat.
Step 5
Once boiling, reduce the heat to medium and simmer for 60–90 minutes, occasionally skimming off any foam or impurities that rise to the surface.
Step 6
Check the chicken for doneness by piercing the thickest part of the thigh; the juices should run clear, and the meat should be tender.
Step 7
Season the broth with kosher salt and black pepper to taste. Adjust seasoning as needed.
Step 8
Divide the chicken and soup into individual serving bowls. Garnish with chopped scallions and serve hot.
Step 9
Enjoy the soup with kimchi and a bowl of rice on the side for a traditional Korean meal!
Nutrition Facts
| Serving size | (2614.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1225.6 |
| Total Fat 59.8g | 0% |
| Saturated Fat 16.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 320.2mg | 0% |
| Sodium 892.3mg | 0% |
| Total Carbohydrate 76.4g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 28.9g | |
| Protein 89.3g | 0% |
| Vitamin D 53.4IU | 0% |
| Calcium 247.9mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 1382.5mg | 0% |
Source of Calories