Korean Food Guide
Samgyetang (삼계탕)
Whole young chicken stuffed with rice and ginseng — Korea's strength-restoring summer dish.
Chicken soup (main)KRW 15,000-25,000Heat: —
Samgyetang = a whole young chicken stuffed with sticky rice, ginseng, jujube, garlic, and chestnuts, then slow-boiled for hours. Eaten on Korea's 3 hottest days of the year for stamina.
Ingredients
- • Young chicken (poussin)
- • Sticky rice
- • Ginseng root
- • Jujube (red date)
- • Garlic
- • Chestnuts
- • Salt
Origin
Late Joseon Dynasty. Sambok tradition dates to ancient agrarian Korea.
Best paired with
White rice (or eat the stuffed rice inside). Korean ginseng wine on the side.
Where to try Samgyetang
- 1.Tosokchon (Seoul) — most-famous samgyetang
- 2.Korea House (Seoul) — premium version
- 3.Sambok days (3 days in July-August)
Tips
- •Salt the broth at the table — comes unseasoned by design.
- •Eat in summer (counter-intuitive but traditional).
- •Pull apart with chopsticks — bones come out easily.
Frequently asked
Why hot soup in summer?
Korean folk belief: 'fight heat with heat.' Sweating restores stamina.
What is Sambok?
Three hottest days of the year. Tradition: samgyetang on each.
Is samgyetang spicy?
Not at all — mild, herbal, slightly sweet from jujube.