Korean Chicken Soup + Noodle Soup Recipe & Mukbang Ginseng Chicken Soup SamGyeTang 삼계탕 Kalguksu
Updated: Oct 25, 2019
SamGyeTang ("Sham-Gheh-Thang" 삼계탕) is your Gourmet Korean Chicken Soup. It consists of a whole small young/spring chicken or Cornish hen, stuffed with white sweet Korean rice (HeanChapSsal 흰찹쌀*), and slowly cooked with ginseng, dried jujubes (DhehChu 대추), dried chestnuts, and garlic (with the option to add Korean homeopathic herbal medicine ).
**You can substitute Brown Sweet Rice (HyunMeeChapSsal 현미찹쌀)
The origin of this Gourmet Ginseng Chicken Soup (SamGyeTang) was part of GungJoong YoRee (궁중 요리); Cuisine made for the Korean royal palace. Because of its costly and exclusive ingredients, SamGyeTang was not for the common folks back then, unfortunately. BUT postmodernity, this gourmet Korean chicken soup is enjoyed by many that are seeking to replenish their bodies from an illness recovery, "being under the weather," and a high protein dish favored, especially by the elderly folks. This chicken soup is also a popular summer dish, where many folks are looking to replenish the stress of the heat by replenishing their bodies with a super nutritious meal.
This Chicken Soup Video Includes: How To Shop For SamGyeTang Cooking Kit How To Prepare and Stuff A Whole Chicken How To Make Homemade Korean Chicken Soup How To Serve A Cooked Whole Chicken Soup How To Break Down A Cooked Whole Chicken BONUS RECIPE: Korean Chicken Noodle Soup - KalGukSu 칼국수 (Recycle leftover broth from your SamGyeTang into Course #2) How To Make Spicy Dipping Sauce For Chicken Noodle Soup/KalGukSu SamGyeTang Tasting/Eating Show/Mukbang
Below You'll Find:
- List Of Other Suggested Video Recipes Mentioned In Today's SamGyeTang Video Recipe
- Ingredient List
- Online Product Links For Ingredients & Suggested Kitchen Gadgets
- Recipe Instruction
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SPICY CONDIMENT for Samgyetang: 🌶 Korean Seasoning Sauce Recipe For Spicy Stews & Soups | GoChuJang & GoChuGaRu Sauce 양념장 (To Learn How To Make Spicy Condiment Sauce: DaDaeGhee 다대기)
🔥🌶️🔥 Spicy Fire Korean Chicken with Cheese RECIPE & MUKBANG: Cheese Buldak 치즈불닭 (To Learn How To Make Korean Chicken Broth)
Korean Tofu 4 Ways VEGAN Recipe + Mukbang: Soodubu, Tofu Salad, High Protein Meals/Snacks (To Learn How To Make Soy-Sauce Dipping)
(Serving Size: 2 Adults)
1 Whole Cornish hen or young chicken (2 to 2.5 lbs)
1/2 Cup White Sweet Korean Rice (HeanChapSsal 흰찹쌀)
1/2 Cup Brown Sweet Korean Rice (HyunMeeChapSsal 현미찹쌀)
1 Ginseng Root (Dried or Fresh)
2 Dried Jujubes (DhehChu 대추)
2 Dried Chestnuts
2 Garlic Cloves
Chinese Chives (10 to 12 sprigs, root ends removed)
Seasoning Salt Served At Table Side:
2/3 Kosher Salt
1/3 Freshly Ground Black Pepper
BONUS RECIPE: Chicken Noodle Soup (KalGukSu 칼국수)
1/4 lb Fresh KalGukSu Noodles (Any fresh Asian noodles will suffice. Alternatively, fresh Italian pasta noodles will also work.)
1 Cup Cabbage Leaves (julienned)
3 to 4 Cups Chicken broth (2 - 3 cups of Korean chicken broth and 1 - 2 cups of SamGyeTang broth)
Spicy Dipping Sauce Broth For KalGukSu:
2 Tbsp Thinly Sliced White Onion (paper-thin)
1/2 to 2 Tbsp Spicy Condiment Paste (DaDaeGhee 다대기) - Substitution Option: Soy-Sauce Dipping Sauce
1/2 Cup Hot Chicken Broth
Amazon.com Links For Ingredients & Suggested Kitchen Gadgets:
(CLICK on the Amzon.com links below to view the item, NOT the pictures!)
Gently rinse the chicken under cold running water. Discard any extra meat in the cavity of the chicken. Using a paper towel, dry the interior cavity of the chicken to remove any excess blood.
In a medium-size mixing bowl, add the rice grains and fill with cold water. Gently wash the grains using your hands to stir the grains four to five times, in the bowl, as shown in the video. (Do not crush the rice grains with your hands.) Then pour out the starchy water. Repeat this washing process 4 to 5 times.
Open the cavity of the chicken and add the washed rice grains. Gently pack down the rice grains. Add all the rice grains into the cavity. (If there are any leftover rice grains, add it to the pot.) With the breasts facing up, place the rice stuffed chicken into a pot. (Use a pot that is 2x - 3x bigger than the size of the chicken.) Add the dried ingredients (chestnuts, jujubes, and ginseng) to the pot. Fill the pot with cold water, almost to the top (not fully covering the chicken), as shown in the video.
With the stove heat at high, bring the pot to boil (do not cover with lid). Once the liquid is boiling, bring down the stove heat to low, cover with a lid and let it simmer for 1 hour.
An hour later, add the chives to the pot, laying it across on top of the chicken. Using a large spoon, coat the chives with the hot broth. Cover with lid and let it simmer for 3 minutes.
HOW TO SERVE A WHOLE CHICKEN SOUP:
On a large platter, put the cooked chives in one section. Gently remove the cooked chicken, using two sturdy kitchen tools, to the platter. Let the chicken rest for 5 minutes. Then scoop out the cooked rice and put aside on the platter. Break down the chicken, as shown in the video. Discard the bones and excess skin. Hand shred the chicken meat.
In an individual serving bowl, scoop up the excess rice on the bottom of the pot, using a mesh ladle. Add more rice to the bowl, if desired. Then add with hot broth and garnish with the shredded chicken meat, cooked chives, chestnut, and jujubes. (The cooked ginseng root really isn't edible because of its super chewiness. BUT if you desire to consume the excess ginseng juices, you can chew on it like gum.)
TABLE SIDE SEASONING:
Season the broth with the salt and black pepper mixture, according to your preference. Set aside this salt and black pepper mixture for each person to dip the chicken meat. I prefer to wrap the cooked chives to a piece of the chicken meat and lightly dip in the salt and black pepper mixture and enjoy. And of course, have some perfectly fermented kimchi to enjoy with SamGyeTang.
TO MAKE COURSE #2: KalGukSu 칼국수 (Korean Chicken Noodle Soup)
Highly recommend using a portable gas stove to cook this at tableside. A fun way to "cook" with family and friends at the table.
For spicy dipping sauce broth, add thinly sliced onion and 1/2 - 1 Tbsp of DaDaeGhee to a small bowl. Set aside until the broth is boiling. Alternatively, add the soy-sauce dipping instead of the DaDaeGhee, if you don't fancy spicy taste. OR add both the DaDaeGhee and soy-sauce dipping sauce!
In a large shallow pot, add the leftover SamGyeTang and Korean chicken broth (if pinched for time, use store-bought chicken broth and add 1/2 Tbsp of Korean Beef Bouillon Powder Dashida). In total, you should have about 4 cups of broth in this shallow pot. Bring the stove heat to high and once the broth starts boiling, add about 1/2 cup of the broth to the sliced onions and DaDaeGhee dipping bowl, cover with a plate and let it rest. Then add the fresh noodles. (Make sure to lightly toss the fresh noodles and let it rest for a few minutes before adding the boiling broth.) With the stove heat remaining high, cook the noodles for a few minutes. Make sure to stir the noodles. Taste the noodles to test its doneness. It should taste chewy and soft. Then add the julienned cabbage and mix well for 30 seconds. Add the rest of the chicken meat to the noodles and it is ready to be served!
At this point, the broth should be getting thick. Turn down the stove heat to low or turn off completely. Serve and consume these noodles quickly, as the noodles will continue to cook in the pot (even with the heat off). Make sure each bite of the noodles takes a quick swim in the spicy dipping sauce broth...😋
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