Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Samgyetang (Ginseng Chicken Soup)
A whole young chicken stuffed with glutinous rice, ginseng, garlic and jujube, simmered into a milky restorative broth — Korea's answer to the summer heat.
Source
Recette de Korean home kitchens · 🏺 Traditionnel
Korean home-style / 한국 가정식 — Samgyetang pairs a whole young chicken with ginseng, glutinous rice and jujube as a restorative summer dish. Its modern form spread in the mid-20th century once refrigeration made whole ginseng widely available, and it is traditionally eaten on the three hottest 'boknal' days to build stamina.
Watch it being made · 3 videos
⏱ 90 min🍽 2 portions🔥 620 kcal🇰🇷 Corée du Sud
Sans glutenSans produits laitiers
Étapes
Soak the glutinous rice for at least an hour, then drain.
Rinse the chickens, trim off excess fat and pat the cavities dry.
Stuff each cavity with soaked rice, a ginseng root, a couple of garlic cloves and a jujube — fill only two-thirds so the rice has room to swell.
💡 Cross the legs and tuck them through a small slit in the skin, or tie them, so the stuffing does not spill out while it cooks.
Set the birds in a deep pot with the remaining garlic and jujube, cover generously with water and bring to a boil.
Skim off the foam, then lower the heat and simmer gently for about an hour, until the meat is falling-tender and the broth turns milky.
Serve each bird in its own bowl of broth, with salt and pepper on the side to season at the table.
💡 Astuces
- Season only in your own bowl — salting the whole pot flattens the clean, gentle broth.
- Koreans eat this on the hottest days of summer (boknal), following the idea of fighting heat with heat.
- Skimming the foam early keeps the finished broth clear and clean-tasting.
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