삼계탕 · Samgyetang

Samgyetang

삼계탕

What exactly is it?

A small chicken is stuffed with glutinous rice, ginseng, jujube and garlic, then simmered until tender. Opening the bird reveals the rice inside. A whole bone-in small chicken often arrives in an individual earthenware bowl.

Main ingredients

One small chicken, glutinous rice, ginseng, jujube, garlic

Ordering and serving

Separate meat carefully from the small bones, using an extra plate. Taste the broth before salting. Some shops offer ginseng liquor alongside; distinguish it from the soup and decline if you do not want alcohol.

Origins and changes

It combines the simmered-chicken tradition of baeksuk with ginseng and grain. Today it is strongly associated with the three boknal summer days. That restorative-food custom is cultural context, not proof that a bowl treats illness.

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Dish to compare

Whole chicken hot pot · 닭한마리

Samgyetang

삼계탕

Main ingredients: One small chicken, glutinous rice, ginseng, jujube, garlic
Flavor and character: A small chicken is stuffed with glutinous rice, ginseng, jujube and garlic, then simmered until tender. Opening the bird reveals the rice inside. A whole bone-in small chicken often arrives in an individual earthenware bowl.
How to eat it: Separate meat carefully from the small bones, using an extra plate. Taste the broth before salting. Some shops offer ginseng liquor alongside; distinguish it from the soup and decline if you do not want alcohol.

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Whole chicken hot pot

닭한마리

Main ingredients: A whole chicken, potatoes, scallion, rice cakes; noodles added separately
Flavor and character: A whole chicken, potatoes and rice cakes simmer in a shared pot at the table. Unlike a stuffed samgyetang chicken, it is eaten with a separate dipping sauce and often finished by cooking noodles in the broth.
How to eat it: If staff cut the chicken in the pot, wait for their cue that it is ready. Mix the supplied mustard, soy, vinegar and chili condiments to taste. Add noodles after eating the chicken to finish the broth.

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