Authentic Premium Ginseng Chicken Soup (Samgyetang)
Ultimate Summer Tonic: Master Chef Im Sung-geun’s Secret Samgyetang Recipe
Looking for a special tonic to boost your energy this scorching summer, especially during Chobok? Master Chef Im Sung-geun’s premium Samgyetang recipe offers an unparalleled culinary experience with its deep, rich broth, incredibly tender chicken, and an abundance of flavorful fillings. Embrace the concept of ‘fighting heat with heat’ and conquer the summer swelter with a comforting bowl of hot Samgyetang!
Main Ingredients- 2 young chickens (Cornish game hens)
- A handful of green onions (for garnish)
Samgyetang Filling Ingredients- 2 whole cloves of garlic
- 1 jujube (red date)
- 1 root of Korean ginseng (ginseng)
- 1 Tbsp glutinous rice, soaked
- 2 Tbsp glutinous rice, soaked
- 1 whole chestnut
Broth Base Ingredients- 2 L water
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 1 Tbsp pine nuts (ground)
- 2 Tbsp glutinous rice, soaked (for thickening)
- A little water (for grinding pine nuts and rice)
Brining Ingredients (for removing gamey smell & seasoning)- 1 L water
- 1/2 Tbsp salt
- 2 cups soju (approx. 200ml)
- Peels of 1 onion (washed thoroughly, or substitute with white parts of green onions)
Broth Pack Ingredients (for depth of flavor)- 2 slices of Angelica gigas (danggui)
- 1 onion, quartered
- 1/2 green onion stalk, cut into large pieces
- 10 small clams, purged of sand
- 2 whole cloves of garlic
- 1 jujube (red date)
- 1 root of Korean ginseng (ginseng)
- 1 Tbsp glutinous rice, soaked
- 2 Tbsp glutinous rice, soaked
- 1 whole chestnut
Broth Base Ingredients- 2 L water
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 1 Tbsp pine nuts (ground)
- 2 Tbsp glutinous rice, soaked (for thickening)
- A little water (for grinding pine nuts and rice)
Brining Ingredients (for removing gamey smell & seasoning)- 1 L water
- 1/2 Tbsp salt
- 2 cups soju (approx. 200ml)
- Peels of 1 onion (washed thoroughly, or substitute with white parts of green onions)
Broth Pack Ingredients (for depth of flavor)- 2 slices of Angelica gigas (danggui)
- 1 onion, quartered
- 1/2 green onion stalk, cut into large pieces
- 10 small clams, purged of sand
- 1 L water
- 1/2 Tbsp salt
- 2 cups soju (approx. 200ml)
- Peels of 1 onion (washed thoroughly, or substitute with white parts of green onions)
Broth Pack Ingredients (for depth of flavor)- 2 slices of Angelica gigas (danggui)
- 1 onion, quartered
- 1/2 green onion stalk, cut into large pieces
- 10 small clams, purged of sand
Cooking Instructions
Step 1
Begin by thoroughly cleaning the chickens. Remove any excess fat or residual entrails from the tail end and rinse the inside and outside of the chickens under running water. Next, it’s time to brine the chicken to effectively remove any gamey odor and season it. In a bowl, combine 1L of water, 1/2 Tbsp salt, 2 cups of soju, and the clean peels of 1 onion (or the white parts of green onions). Add the 2 prepared chickens and let them brine in the refrigerator for at least 2 hours, or preferably longer. This step is key to making the chicken tender and flavorful.
Step 2
Remove the brined chickens from the liquid and gently pat them dry. Now, let’s shape the chicken for cooking. Slightly twist and bend the neck of the chicken, then tuck the tip of the neck into the opening in the cavity to secure it. You can also make a small incision near the ankle joint on the outside of the chicken legs and tuck them in, which helps the chicken maintain its shape while cooking.
Step 3
Now, it’s time to stuff the chicken cavities with the delicious filling ingredients. Place 2 whole cloves of garlic, 1 jujube, 1 root of Korean ginseng, 1 Tbsp of soaked regular rice, 2 Tbsp of soaked glutinous rice, and 1 whole chestnut inside each chicken’s cavity. Once filled, take the chicken legs and tuck them securely into the opening made in the leg area to prevent the stuffing from falling out during cooking.
Step 4
Prepare to create a deep and rich Samgyetang broth. Place 2 slices of Angelica gigas, 1 quartered onion, 1/2 stalk of green onion cut into large pieces, and 10 purged small clams into a broth pack. In a large pot, place the prepared chickens with their backs facing down. Add the broth pack and 2L of fresh water. Bring to a boil over high heat for 10 minutes, then reduce the heat to medium and simmer for 40 minutes until the chicken is cooked through.
Step 5
Once the chicken is sufficiently cooked, skim off any foam that has accumulated on the surface and remove the broth pack. Now, it’s time to infuse the broth with deeper flavors. Place 2 Tbsp of minced garlic and 1 tsp of minced ginger into a fine-mesh sieve. Suspend the sieve over the simmering broth and let the ingredients steep. As the broth passes through the sieve, the aromas of garlic and ginger will gently infuse, enhancing the depth and richness of the soup.
Step 6
To add thickness and a creamy texture to the broth, we’ll use glutinous rice and pine nuts. In a blender, combine 1 Tbsp of pine nuts, 2 Tbsp of pre-soaked glutinous rice, and a little water. Blend until smooth. Stir this smooth mixture of pine nuts and glutinous rice into the pot of broth. Cover the pot and let it simmer on low heat for 30 minutes, allowing it to steam. This process will thicken the Samgyetang broth and give it a wonderfully creamy and nutty flavor.
Step 7
This is the final step. Carefully ladle the finished Samgyetang into individual earthenware bowls (ttukbaegi). Once the soup in the bowl comes to a gentle boil, turn off the heat and garnish with the thinly sliced green onions. The vibrant green onions add a beautiful presentation and a fresh aroma, making the Samgyetang even more appealing.
Step 8
Don’t discard the clams and onions used to make the broth; they can be repurposed into a delicious side dish. Remove the clams and onions from the broth pack, and season them lightly with soy sauce, sesame oil, and other desired seasonings. This makes a wonderful accompaniment to the Samgyetang, adding another layer of flavor to your meal.
