Samgyetang

Dish information

Samgyetang (삼계탕) is a nourishing Korean chicken soup, traditionally consumed during the hottest days of summer, known as 'Boknal' (복날), based on the belief that 'fighting heat with heat' helps to restore stamina and balance the body's internal energy. This restorative dish features a whole young chicken, typically a Cornish hen, meticulously stuffed with glutinous rice, fresh ginseng, jujubes (red dates), garlic, and ginger. It is then slow-simmered until the meat is incredibly tender and the broth is rich and milky. The origins of Samgyetang can be traced back to the Joseon Dynasty, where ginseng was highly valued for its medicinal properties. While initially a luxurious dish for the elite, it gradually became accessible to the wider population, especially in the 20th century. Ginseng, a core ingredient, is revered in traditional Korean medicine for its purported health benefits, including boosting immunity and reducing fatigue. The preparation ritual and the sharing of Samgyetang reinforce family bonds and community spirit, as people gather to share this potent elixir. It's not merely a meal but a therapeutic tonic, deeply woven into the fabric of Korean health and culinary culture, cherished for its invigorating qualities and symbolic association with vitality and well-being.

Timeline

• 1600s

  Early forms of chicken soup with medicinal herbs like ginseng gain recognition during the Joseon Dynasty.

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  1920s

  Samgyetang, closer to its modern form with ginseng chicken soup, starts appearing in specialized restaurants.

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  1950s

  Becomes widely popular as a health-boosting dish, especially for 'Boknal' during the summer.

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  1970s

  Industrialization and easier access to ingredients lead to its broad consumption across South Korea.