Samgyetang
In its own language: 삼계탕
Whole young chicken stuffed with rice and ginseng, simmered as a hot soup
Samgyetang is a Korean soup made by simmering a whole young chicken, often stuffed with glutinous rice, ginseng, garlic, jujube, and sometimes mung bean. Traditionally eaten in summer, especially on the hottest days, it is valued as a health food meant to restore energy lost through heat and physical activity.
- A whole young chicken is stuffed with rice, ginseng, and other ingredients
- Traditionally eaten during Korea's hottest summer days (sambok)
- Seen as a health food to restore energy lost in the heat
- Sometimes served with a small glass of ginseng wine
- Restaurants often have secret recipes for their version
What is Samgyetang?
Samgyetang is a soup featuring a whole young chicken, often a poussin, filled with sticky rice, ginseng root, garlic, jujube (a sweet red fruit), and sometimes mung bean. The stuffed chicken is simmered until tender, creating a clear broth. The ginseng gives the soup a distinct earthy aroma, while the chicken and rice become soft and flavorful. It is served hot or warm, and is seen as nourishing, especially during hot weather.
Where does Samgyetang come from?
Chicken soups similar to samgyetang have a long history in Korea, with records from the Joseon period describing dishes like yeongye-tang and chonggye-tang. In the past, young chicken soup was often served to elders in summer, and chicken boiled with medicinal roots was given to the sick. The closest version to today's samgyetang appears in a 1917 cookbook, describing chicken stuffed with glutinous rice and ginseng powder. The dish became more common in restaurants from the 1940s, and with the spread of refrigeration in the 1960s, whole ginseng began to be used, shaping the modern form.
How is Samgyetang made?
To make samgyetang, a whole young chicken is cleaned and stuffed with glutinous rice, ginseng, garlic, jujube, and sometimes mung bean. The opening is tied or closed, and the chicken is simmered in water until both the meat and stuffing are tender. The broth absorbs flavors from the ginseng and other ingredients. The soup is served hot, often with the chicken left whole in the bowl.
How and when is Samgyetang eaten?
Samgyetang is most often eaten during the hottest summer days, especially on the three sambok days of the lunar calendar. It is enjoyed at lunch or dinner, both at home and in restaurants, some of which specialize only in this dish. The soup is believed to help restore strength and nutrients lost through heat. Sometimes, a small glass of ginseng wine is served alongside. It is eaten as a main meal, with diners breaking apart the chicken and mixing the rice with the broth.
Kinds of Samgyetang
There are related dishes such as yeonggye baeksuk, made with a slightly larger chicken, and banggye-tang, where the chicken is halved. Earlier versions used ginseng powder instead of whole root. Some restaurants have their own secret recipes, and the stuffing may sometimes include quail instead of chicken, or other minor ingredients. The basic idea of a stuffed bird simmered in broth remains central.
What Samgyetang means
Samgyetang is closely tied to Korean customs of eating nourishing foods during the hottest days, known as sambok. It is seen as a way to replenish energy and maintain health in summer. Specialty restaurants serving only samgyetang are common, and the dish is associated with both tradition and comfort. Its reputation as a health food is emphasized by the use of ginseng, a valued medicinal root.
Questions people ask about Samgyetang
What is samgyetang made of?
Samgyetang is made from a whole young chicken stuffed with glutinous rice, ginseng, garlic, jujube, and sometimes mung bean. The chicken is simmered in water to create a clear, nourishing broth.
Where does samgyetang come from?
Samgyetang comes from Korea. Its origins go back to the Joseon period, with the modern version becoming popular in the mid-20th century.
When is samgyetang usually eaten?
It is most commonly eaten during the hottest summer days in Korea, especially on the three sambok days of the lunar calendar, as a way to restore energy.
Is samgyetang considered healthy?
Yes, samgyetang is traditionally regarded as a health food in Korea, believed to replenish nutrients and energy lost through heat and physical activity, mainly due to the inclusion of ginseng.
How is samgyetang served?
Samgyetang is served hot, often with the whole stuffed chicken in the bowl. It may be accompanied by a small glass of ginseng wine in some restaurants.
Good reading and sources
The facts on this page come from the Wikipedia article "Samgye-tang", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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