Samgyetang

Samgyetang is a Korean soup featuring a small chicken stuffed with rice, ginseng, garlic and jujube. Maangchi’s recipe uses Cornish hens filled with soaked short-grain or glutinous rice, fresh ginseng, dried jujube and garlic cloves. The stuffed birds simmer in water until the chicken, rice and ginseng soften.^[1]

Each chicken is served in its own bowl with broth, green onion and black pepper. Kimchi, salt and dipping sauces accompany it: one combines sesame oil, sesame seeds, salt and pepper; another uses soy sauce, vinegar, honey or sugar, onion and green chilli. Maangchi connects the dish with sambok, three midsummer days traditionally associated with eating hot chicken soup.^[1]