Perfectly Tender & Flavorful Pot Samgyetang Recipe
How to Make Delicious Samgyetang at Home: Pot Method & Special Dipping Sauce
Discover the best way to cook a rich and comforting Samgyetang (Ginseng Chicken Soup) right in your kitchen. This recipe focuses on the pot method, yielding a clear yet deeply flavored broth. We’ll also guide you through making a complementary dipping sauce that perfectly enhances the chicken’s taste. (Tablespoon measurements are based on standard Korean rice spoons.)
Samgyetang Cooking Ingredients- 1 whole chicken (approx. 865g)
- 1 large green onion (white part mainly, approx. 68g)
- 1 onion (medium size, approx. 120g)
- 1/2 small green onion (for garnish, approx. 25g)
- A small bunch of chives (for garnish, approx. 34g)
- 2 liters of water
Samgyetang Dipping Sauce- 2 Tbsp soy sauce
- 0.3 Tbsp minced garlic (about 1/3 tsp)
- 1 Tbsp chopped scallions
- 0.3 Tbsp mustard (about 1/3 tsp)
- 0.3 Tbsp brown sugar (about 1/3 tsp)
- 1 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp chicken broth or warm water
- 2 Tbsp soy sauce
- 0.3 Tbsp minced garlic (about 1/3 tsp)
- 1 Tbsp chopped scallions
- 0.3 Tbsp mustard (about 1/3 tsp)
- 0.3 Tbsp brown sugar (about 1/3 tsp)
- 1 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp chicken broth or warm water
Cooking Instructions
Step 1
To remove excess fat and any gamey taste, begin by trimming the tail end of the chicken with scissors. This fatty area can make the broth greasy.
Step 2
Similarly, trim away any excess fat from around the base of the legs, just below the tail area. This helps create a cleaner flavor profile.
Step 3
Cut off the thick part of the wing joint and any visible fatty deposits around the neck area. A clean preparation ensures a better final dish.
Step 4
Now, for the final prep: reach inside the chicken cavity and carefully remove any remaining internal organs, blood clots, or fat. Then, rinse the chicken thoroughly under cold running water about 4 times, gently rubbing the inside and outside of the body to ensure it’s completely clean.
Step 5
Prepare the aromatics for the broth: cut the onion in half and chop the large green onion into manageable pieces. (Leftover pieces of green onion are perfectly fine to use here.)
Step 6
Place the cleaned chicken, the prepared onion halves, and the large green onion into a large pot. Pour in 2 liters of water and bring it to a boil over high heat.
Step 7
As the water comes to a rolling boil, scum and impurities will rise to the surface. Skim this foam off diligently with a spoon or ladle. This step is crucial for achieving a clear and pure broth.
Step 8
Once the foam is removed, cover the pot with a lid. Reduce the heat to slightly above medium and let it simmer for about 20 minutes. If the broth starts to bubble over, slightly prop open the lid to allow steam to escape.
Step 9
After the initial 20 minutes, lower the heat to medium. Cover the pot again and continue to simmer for about 40 minutes. This slow cooking process allows the chicken to become incredibly tender and the broth to develop a deep, rich flavor.
Step 10
Prepare the garnishes: cut the chives and the small green onion into lengths of about 4-5 cm (approximately 1.5-2 inches).
Step 11
For the dipping sauce, finely chop the scallions. If you don’t have scallions, you can also use finely minced green onion whites.
Step 12
In a small bowl, combine all the dipping sauce ingredients: 2 Tbsp soy sauce, 0.3 Tbsp minced garlic, 1 Tbsp chopped scallions, 0.3 Tbsp mustard, 0.3 Tbsp brown sugar, 1 Tbsp gochugaru, and 2 Tbsp chicken broth or warm water. Mix well until thoroughly combined to create a flavorful sauce.
Step 13
After the 40-minute simmering period, carefully remove the tender, cooked chicken from the pot. Discard the onion and large green onion pieces that were used for flavoring the broth.
Step 14
Add the prepared chives to the hot Samgyetang broth and briefly blanch them for just a few seconds. Remove them immediately and arrange them attractively on the serving plate.
Step 15
Next, add the prepared small green onion pieces to the same broth and blanch them lightly as well. Remove and set aside with the chives. This light blanching retains their fresh crunch.
Step 16
Place the tender cooked chicken in a serving bowl. Ladle a generous amount of the rich Samgyetang broth over the chicken. Finally, artfully arrange the blanched chives and green onions on top. Your delicious homemade Pot Samgyetang is now ready to be enjoyed! Serve with the prepared dipping sauce for an extra layer of flavor.
