Hearty & Tender Baek Jong-won Style Samgyetang (Ginseng Chicken Soup)
The Ultimate Samgyetang with Baek Jong-won’s Killer Dipping Sauce Recipe
You usually dip chicken in salt sauce for Samgyetang, right? But after trying the special sauce recommended by Chef Baek, I found it incredibly delicious and not greasy at all! This recipe uses a pressure cooker for incredibly tender chicken, making it a truly delightful experience.
Main Ingredients- 1 young chicken (thoroughly cleaned)
- 1 abalone (cleaned, innards and beak removed)
- 1 packet of traditional Korean herbal ingredients for soup
- 1 handful of soaked glutinous rice (soaked for about 30 minutes and drained)
- 5 whole garlic cloves
- 2 jujubes (red dates)
Baek Jong-won’s Special Samgyetang Sauce- 1/4 cup chicken broth from the soup
- 1/4 cup gochugaru (Korean red pepper flakes)
- 2 Tbsp soy sauce
- 2 Tbsp vinegar
- 1/3 Tbsp sugar
- 1 Tbsp minced garlic
- A pinch of mustard (to taste)
- A small amount of chopped green onion
- 1/4 cup chicken broth from the soup
- 1/4 cup gochugaru (Korean red pepper flakes)
- 2 Tbsp soy sauce
- 2 Tbsp vinegar
- 1/3 Tbsp sugar
- 1 Tbsp minced garlic
- A pinch of mustard (to taste)
- A small amount of chopped green onion
Cooking Instructions
Step 1
First, rinse the young chicken thoroughly under running water and trim away any excess fat or bone fragments from the tail end. Fill the chicken’s cavity with the glutinous rice that has been pre-soaked for about 30 minutes and well-drained. Avoid overstuffing the chicken, as the rice will expand during cooking.
Step 2
Cross the chicken legs over each other and secure them firmly. This helps maintain the chicken’s shape and prevents the rice from spilling out. For extra security, you can use a skewer or toothpick to pin the legs together. An alternative method is to make a small cut on one leg and tuck the other leg through it.
Step 3
Prepare a pressure cooker. Add about 2000ml (approximately 8 cups) of water, the packet of herbal ingredients, jujubes, whole garlic cloves, and the prepared chicken. Securely close the lid. Bring to a boil over high heat. Once the pressure indicator starts whistling, reduce the heat to medium and cook for 10 minutes. Immediately release the steam to prevent the chicken from overcooking and becoming mushy.
Step 4
Carefully remove the chicken from the pressure cooker, leaving the broth behind. Add the prepared abalone to the pot with the broth. Season lightly with pepper and salt. Return the chicken to the pot and cook for another 10 minutes using the same pressure cooking method. This ensures the chicken is fully cooked and the abalone is tender. Finally, add the chopped green onion and adjust the seasoning of the broth with salt to your liking. Now that the delicious Samgyetang broth and chicken are ready, let’s prepare Chef Baek’s special sauce to elevate the flavor!
Step 5
In a bowl, combine 1/4 cup of the warm chicken broth from the soup. Add 1/4 cup of gochugaru, a pinch of mustard (add more if you prefer it spicier), 2 Tbsp soy sauce, 2 Tbsp vinegar for a tangy kick, 1/3 Tbsp sugar for a hint of sweetness, 1 Tbsp minced garlic for aroma, and a small amount of chopped green onion. Mix everything gently until well combined, creating a flavorful sauce.
Step 6
Ta-da! Your tender and rich Samgyetang is ready, along with Baek Jong-won’s special dipping sauce! It’s a feast for the eyes and the palate.
Step 7
Thanks to the pressure cooker, the chicken is incredibly tender and cooked to perfection. The meat falls off the bone with just a gentle touch of chopsticks, making it enjoyable for everyone, young and old.
Step 8
Dip a piece of chicken into the star of today’s recipe – Baek Jong-won’s special sauce! Wow, this sauce is truly amazing. The perfect balance of spicy and tangy complements the mild chicken flavor, significantly enhancing the overall Samgyetang experience. I used to only dip in salted oil, but after trying this sauce, I’ll definitely be reaching for it from now on. You must try it!
