Samgyetang

Samgyetang is a Korean soup of a whole young chicken stuffed with glutinous rice and simmered in a clear broth flavoured with ginseng, jujube and garlic. It is one of the best-known dishes eaten during the hot summer period known as bok.

What it really is

The dish is built on a small whole chicken, traditionally a young bird of about 500 to 800 grams, with its cavity filled with glutinous rice, Korean ginseng, jujube (red dates), garlic and sometimes chestnuts or ginkgo nuts. The chicken is closed with skewers or thread and simmered slowly until the meat is tender and the rice has absorbed the broth and the flavour of the other ingredients. Salt and pepper are added at the table.

Samgyetang is a clear, light broth and should not be confused with the thick, spicy chicken stews of Korean cuisine, such as dakdoritang, or with the chicken and ginseng soups of other regions that use a different cut or a rich base. The stuffing of rice inside the bird is the feature that defines the dish.

How it's served

• Served hot in an individual earthenware or stone bowl, with the whole bird and its rice stuffing.
• Eaten with a spoon for the broth and rice, and with chopsticks or fingers for the meat.
• Salt and black pepper are offered at the table to season each portion.
• Often served with kimchi and a small dish of salt on the side.

How to write it on the menu

• Name the main ingredients on the menu: whole young chicken stuffed with glutinous rice, ginseng, jujube and garlic.
• State that the dish is served whole and in the bowl, so guests know the chicken is on the bone.
• Flag that the dish is cooked in a chicken broth; it contains no milk, egg, wheat or other common allergens in the classic form.
• Note if chestnuts or ginkgo nuts are included, as they are common in some versions.