Dish · korean
Samgyetang
A whole young chicken stuffed with glutinous rice, garlic, and jujube, simmered until the meat falls off the bone in a milky, ginseng-scented broth.
Where it comes from
It's traditionally eaten on the hottest days of summer, the sambok dates, under the old belief that a hot, restorative soup counters heat with heat, a practice tied to Korean herbal medicine.
What cooks argue about
Cooks argue over fresh ginseng root, which turns bitter if boiled too long, versus ginseng extract added near the end, which gives the flavor without the risk of bitterness.
Versions
Nobody has published a samgyetang here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
whole chicken
garlic
ginger