Samgyetang, aka Korean Ginseng Chicken Soup

Healthy. That is the best word to describe Samgyetang, Korean Ginseng Chicken Soup, made with ginseng, daechu (Korean jujubes), leeks, and asatsuki (Japanese chives). While I didn’t appreciate this Korean chicken soup as a child, my appreciation for its soulful flavor and power-boosting health benefits has grown over the years.

Before I start talking about its health benefits, let’s talk about the chicken—because it matters. I used a four-pound chicken purchased directly from a ranch at the Hollywood Farmers’ Market. It was a bit on the expensive side, but it was organic and pasture-raised without machine handling. It was handled and butchered by hand. This chicken soup is medicinal, so the quality of the chicken matters.

Now that we’ve gotten the topic of chicken out of the way, let’s talk about the other ingredients that give Samgyetang its restorative depth. “Sam” of Samgyetang comes from ginseng in Korean. It brings a distinct earthiness to the broth—slightly bitter, grounding, and long associated with restoring energy, supporting circulation, and helping the body recover.

Garlic builds the base of the broth, adding warmth and depth. It is also widely relied on for supporting heart health and immune function—less as a one-time remedy and more as something the body recognizes over time.

Daechu, Korean jujubes, lend a gentle sweetness that softens the sharper edges of ginseng and garlic. They are rich in fiber, vitamin C, and antioxidants, and are often used to support digestion and stabilize energy.

And then there is ginger—my Greek Wedding’s Windex. Sharp and bright, it cuts through the richness, easing heaviness and reducing bloating, while its antioxidant properties help counter everyday strain on the body.

Soulful is another word to describe Samgyetang, Korean Ginseng Chicken Soup. There is a depth of flavor that is complex yet comforting. Easy to cook, it does require four hours of stove time as you go about your day of nesting.

INGREDIENTS

four pounds of whole chicken, cleaned and patted dry

a half cup of sweet rice

three large garlic cloves, peeled

five medium to large ginseng roots

twelve daechu, aka Korean jujubes

two leeks

three ounces of ginger, peeled and cut into chunks

a bunch of asatsuki, aka Japanese baby scallions

forty fluid ounces of water

TOOLS

four to six toothpicks

Dutch oven

While I have used other pots to make Samgyetang, I highly recommend using a Dutch oven if you have one. For some mysterious reason, the broth turns out more flavorful, while the chicken beautifully falls apart when served.

First, stuff the chicken with the sweet rice, three garlic cloves, two ginseng roots, and two daechu. Close it with toothpicks. For safety reasons, I note the number of toothpicks used and count them again when I remove them to ensure that all toothpicks are removed from the chicken before serving.

Except for the STAUB dish, all ceramic bowls and dish were wheel-thrown and glazed by me.

Place a Dutch oven over high heat and add the stuffed chicken. Gently pour in the water. Add three ginseng roots, ten daechu, two leeks, three ounces of ginger, and the asatsuki. Close the lid and bring to a boil. Let it boil for about five minutes before lowering the heat to a gentle simmer. Using a chopstick, push down the ginger and daechu. Close the lid and let it slowly cook on the stove for a total cooking time of four hours, checking occasionally.

Once cooked, turn off the stove and let it sit for about five minutes before serving. The chicken will fall apart while being removed from the pot, so carefully remove it and remove the toothpicks. Plate it separately. I use a baking dish to plate the chicken, including its stuffing, while serving the broth separately without any other ingredients in it. Enjoy!

*The post contains affiliate links.

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More recipes:

Miso Brûlée Salmon

Penne Rigate alla Vodka

Oxtail Risotto

Korean Oxtail Soup

Soondae et Kimchi Strozzapreti

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