Korean Ginseng Chicken Soup (Samgyetang) Recipe

Korean ginseng chicken soup, or samgyetang, is a Korean soup of a small whole chicken simmered with ginseng, garlic, jujubes, and glutinous rice tucked inside the bird. The rice thickens the clear broth as it cooks, making a comforting one-pot meal that is traditionally served hot with salt and pepper on the side; ingredient choices vary by household and region.

Ingredients

½ cup (100 g) short-grain glutinous rice, also called sweet rice
1 small whole chicken, about 2½–3 lb (1.1–1.4 kg), giblets removed
1 small fresh Korean ginseng root, about 1 oz (28 g), scrubbed; or 1–2 dried ginseng roots, about 0.3 oz (8 g)
4 dried jujubes (Korean dates), about ½ oz (15 g), rinsed
6 garlic cloves, peeled
2 peeled chestnuts, about 1 oz (28 g), optional
8 cups (1.9 L) cold water, plus a little extra if needed to keep the chicken mostly submerged
1 teaspoon (6 g) fine salt, plus more to serve
¼ teaspoon (0.5 g) freshly ground black pepper, plus more to serve
2 scallions, about 2 oz (55 g), thinly sliced, for serving

Instructions

Soak the rice. Rinse the glutinous rice in a fine-mesh strainer until the water runs mostly clear. Put it in a bowl, cover with cool water, and soak for 30 minutes. Drain thoroughly. The soak helps the grains cook evenly inside the chicken; do not skip draining, since excess water makes the cavity harder to fill neatly.
Prepare the chicken and aromatics. While the rice soaks, remove any remaining giblets from the cavity and trim loose excess fat. Do not rinse raw chicken; pat it dry with paper towels and discard them. Scrub the fresh ginseng root, if using, and rinse the jujubes. Set aside the garlic and optional chestnuts.
Fill the cavity. Combine the drained rice with the garlic and chestnuts, if using. Spoon the mixture into the chicken cavity without packing it tightly; the rice expands as it cooks. Add the ginseng and two jujubes to the cavity. If there is not enough room for all the rice mixture, leave a little out and add it to the pot during the simmer instead.
Secure the chicken. Close the cavity with a short metal or wooden skewer, or use kitchen twine to tie the legs together. This helps keep the filling in place, but it should not be sealed so tightly that expanding rice has no room. Place the chicken breast-side up in a heavy pot large enough to hold it snugly.
Start the broth. Add the water and remaining jujubes to the pot. The chicken should be mostly covered; add a little more water if necessary. Bring to a boil over medium-high heat, about 10 minutes. Skim off any gray foam that rises during the first few minutes, then reduce the heat to maintain a gentle simmer. Avoid a hard boil, which can break up the chicken and make the broth cloudy.
Simmer until tender. Cover the pot with the lid slightly ajar and simmer gently for about 65 minutes. Turn the chicken once if the top is not covered by broth, using sturdy tongs. Check that the rice is tender and use a food thermometer to check the thickest part of the thigh without touching bone and the center of the stuffing. Poultry, including the chicken and its stuffing, must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If either reading is below that temperature, continue simmering and recheck every 5–10 minutes. Cooking time can vary with the size and starting temperature of the chicken.
Season and serve. Once the chicken is safely cooked, stir the salt and pepper into the broth. Taste and adjust the seasoning. Lift the chicken carefully into a shallow serving bowl, ladle broth over it, and scatter the sliced scallions on top. Serve right away with extra salt and pepper at the table.

Tips

Choose a small bird. A 2½–3 lb (1.1–1.4 kg) chicken fits a standard stockpot and cooks more evenly than a large roasting bird. If your chicken is bigger, use a pot that allows it to sit comfortably and expect a longer simmer; rely on the thermometer rather than the clock alone.
Find a sensible ginseng substitute. Korean fresh ginseng is sold at some Korean or Asian grocers, often refrigerated. Dried Korean ginseng works well, though its flavor can be more concentrated. If neither is available, omit it rather than replacing it with a large amount of ordinary ginger: ginger gives the broth a different, sharper flavor and is not a close substitute.
Keep the rice loose in the cavity. Overfilling makes it harder for the center of the stuffing to heat through and can cause rice to spill out. If you have extra, simmer it in the broth in a small heat-safe pouch or directly in the pot, then check that it is tender before serving.
Make the broth gently. After the initial boil, keep the liquid at a quiet simmer and skim foam as needed. A vigorous boil can shred the chicken and emulsify fat into the liquid. The broth is meant to be simple and lightly seasoned, so let diners add more salt at the table.

Serving Suggestions

Serve samgyetang in individual bowls with a piece of chicken, some of the rice filling, and plenty of broth. The usual finishing touch is sliced scallion, while salt and freshly ground pepper are offered separately for dipping pieces of chicken or seasoning each spoonful. If the chicken is too large to portion at the table, transfer it to a board and cut it into serving pieces with a clean knife before returning them to the broth.

For a fuller Korean-style meal, pair the soup with steamed rice if you want more starch, plus small side dishes such as kimchi, seasoned greens, or pickled radish. The soup itself is rich enough to stand alone, so a few crisp, tangy sides are often more suitable than several heavy dishes. Keep the broth hot while serving, and use clean serving utensils rather than returning utensils that have touched raw chicken to the table.

Variations

Samgyetang has family and regional variations, so treat the aromatics as adjustable. Some cooks include peeled chestnuts, while others use fewer or more jujubes. Chestnuts add a mild, starchy sweetness; leaving them out does not prevent the rice and chicken from cooking properly. A small piece of fresh ginseng has a distinct earthy, slightly bitter character. Dried ginseng can be used in a smaller amount because its flavor may be stronger.

For a more abundant soup, add a few extra cups of water and serve it with additional cooked rice on the side rather than stuffing more rice into the bird. You can also add a small handful of drained soaked rice directly to the pot for a porridge-like broth, but it will make the liquid thicker and should be stirred occasionally so it does not settle and scorch. For a milder broth, use less ginseng or leave it out; keep the garlic, chicken, and rice for the familiar savory base. Avoid adding lots of soy sauce early in the simmer, since it darkens the broth and can overwhelm the delicate aromatics.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. For quicker cooling, remove the chicken and rice from the hot pot and divide the meat, filling, and broth among shallow covered containers. Refrigerate at 40°F (4°C) or colder and use within 3–4 days. The rice will continue to absorb broth as it sits, so store broth with the chicken when possible or keep a little extra broth separately to loosen the soup later.

Reheat only the portion you plan to eat. Warm chicken and broth in a covered saucepan over medium-low heat, stirring gently, until the leftovers reach 165°F (74°C); check the center of a thick piece of chicken and the rice filling with a food thermometer. Add a splash of water if the broth has thickened. In a microwave, cover the bowl, stir the broth midway through heating, and check several spots for 165°F (74°C). Avoid repeatedly cooling and reheating the same pot. For longer storage, freeze cooled portions in airtight freezer-safe containers for up to 2–3 months for best quality, then thaw in the refrigerator before reheating to 165°F (74°C).

Frequently Asked Questions

What is Korean ginseng chicken soup called?

It is commonly called samgyetang, a name associated with ginseng, chicken, and soup. It is made by simmering a small whole chicken with ginseng and other aromatics, often with glutinous rice cooked inside the cavity. Recipes differ in the types and quantities of added ingredients.

Can I make samgyetang without fresh ginseng?

Yes. Dried Korean ginseng is a practical option, and a smaller amount may be enough because dried roots can have a concentrated flavor. If you cannot find either form, omit the ginseng. The result will lack its distinctive earthy aroma but will still be a satisfying chicken and rice soup.

Can I use regular rice instead of glutinous rice?

Glutinous rice, also called sweet rice, is traditional for the filling because it becomes tender and cohesive as it cooks. Short-grain white rice is the closest readily available substitute, although it will be less sticky. Long-grain rice can work in a pinch but tends to remain more separate. Whatever type you use, soak and drain it, leave room for it to expand, and check the center of the filling for safe cooking.

How do I know when the chicken is done?

Use a food thermometer rather than judging by the broth or cooking time. Check the thickest part of the thigh without touching bone and the center of the rice stuffing; both should reach 165°F (74°C). The meat should also be tender, but tenderness alone is not a reliable food-safety check. If the temperature is low, simmer longer and test again.

Can I make this soup ahead?

You can cook it ahead and refrigerate it promptly, but the rice will soften further and absorb broth as it sits. Cool and store the chicken, filling, and broth in shallow containers, then reheat the portion you need to 165°F (74°C). For the best texture, prepare it the same day you plan to serve it; if making it ahead, keep extra broth or water available to thin the soup.

Is samgyetang spicy?

This basic version is not spicy. Its flavor comes from chicken, garlic, ginseng, jujubes, and a restrained amount of salt and pepper. Add chili flakes or a spicy side dish at the table if you want heat, rather than putting a large amount into the pot and changing the flavor for everyone.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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