Spicy Red Samgyetang
Break the Mold with Spicy Red Samgyetang: A Refreshing Take on a Summer Classic!
Ever wondered if Samgyetang had to be clear and mild? I decided to create a spicy, invigorating version that’s perfect for hot summer days. This twist adds a delightful kick to the traditional hearty chicken soup.
Main Ingredients- 2 young whole chickens
- 3 roots of Achyranthes bidentata (Usseulcho)
- 2 roots of Astragalus (Hwanggi)
- 4-6 pieces of Acanthopanax senticosus (Eomnamu)
- Oakwood (optional, can be included or omitted)
- 1 onion
- 1 Samgyetang herb packet
- 1 handful of jujubes (daechu)
- 1 handful of garlic cloves
- 3 bay leaves
Spicy Seasoning (for 1 serving)- 2 Tbsp red pepper flakes (gochugaru)
- 1/2 Tbsp minced garlic
- Pinch of black pepper
- Pinch of salt
- 1 Tbsp of Samgyetang broth
- 1 green onion
- 2 Tbsp red pepper flakes (gochugaru)
- 1/2 Tbsp minced garlic
- Pinch of black pepper
- Pinch of salt
- 1 Tbsp of Samgyetang broth
- 1 green onion
Cooking Instructions
Step 1
First, wash the whole chickens thoroughly under running water. Place the chickens in a pot, add 3 bay leaves, and bring to a boil with enough water to cover. Blanch for about 10 minutes to remove impurities and tenderize the meat. After blanching, rinse the chickens under cold water.
Step 2
Transfer the blanched chickens to a clean pot. Add fresh water, then add the prepared ingredients: 3 roots of Achyranthes bidentata, 2 roots of Astragalus, 4-6 pieces of Acanthopanax senticosus, oakwood (if using), 1 whole onion, a handful of jujubes, a handful of garlic cloves, and the Samgyetang herb packet. If you don’t have all the medicinal herbs, the herb packet alone is sufficient to create a delicious broth.
Step 3
Finely chop 1 green onion to use as a garnish. Adding more green onions will enhance the soup’s fresh flavor, so feel free to adjust the quantity to your liking.
Step 4
Prepare the spicy seasoning paste. In a small bowl, combine 2 Tbsp of red pepper flakes, 1/2 Tbsp of minced garlic, a pinch of black pepper, and a pinch of salt. Add 1 Tbsp of the Samgyetang broth and mix everything well until it forms a paste. This seasoning will give the soup its signature spicy kick.
Step 5
Now, it’s time to serve one portion. Place half a chicken into a new pot, making it easy to eat. Ladle enough Samgyetang broth to cover the chicken partially. Simmer gently over medium-low heat for a short while to allow the chicken to absorb some of the flavors.
Step 6
Finally, garnish generously with the finely chopped green onions you prepared earlier. This completes your flavorful Spicy Red Samgyetang.
Step 7
The finished Spicy Red Samgyetang offers tender, clean-tasting chicken and a wonderfully spicy broth, perfect for enjoying with rice. It’s like a hearty, satisfying Korean rice soup (Gukbap). This dish is a fantastic and unique way to enjoy a nourishing meal, especially on a hot day!
