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Samgye-tang
Samgye-tang
Samgye-tang
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Samgye-tang
Alternative namesGinseng chicken soup
TypeTang
Place of originKorea
Serving temperatureHot or warm
Main ingredientsChicken, quail, ginseng
Ingredients generally usedJujube, glutinous rice
Korean name
Hangul
삼계탕
Hanja
蔘鷄湯
RRsamgyetang
MRsamgyet'ang
IPA[sam.ɡje̞.tʰaŋ]
  •   Media: Samgye-tang

Samgye-tang (Korean: 삼계탕), or "ginseng chicken soup"[1] is a tang (Korean soup) that consists primarily of a whole young chicken (poussin) or quail filled with garlic, rice, jujube and ginseng.[2] It is traditionally considered to be a health food.[3] Samgye-tang is a representative summer health food. Soup made with chicken that is slightly larger than the chick is called yeonggye baeksuk, and the chicken is divided into half is called banggye-tang.

Samgyetang

History

[edit]

During the Joseon period (1392–1897), people enjoyed the numerous chicken soup dishes that were similar to samgye-tang, including yeongye-tang, chonggye-tang, and hwanggye-tang.[4] While it was the custom to make a soup with young chicken and serve it to elders during the summer days, the chicken boiled with milkvetch roots and its broth were served to the sick queen during King Injo's reign.[5] However, the description of the dish that most closely resembles today's form of samgye-tang can be found in Joseon yorijaebeop (조선 요리제법; 朝鮮料理製法), the cookbook. Bang Sin-yeong, a professor of Ewha Womans University, wrote in 1917 to compile the information on how to make various traditional dishes of Joseon. In the book, it is described that dakguk (닭국), or chicken soup, is made by gutting a chicken and stuffing the inside with three spoons of glutinous rice and one spoon of ginseng powder, followed by tying up the opening and boiling the chicken with ten bowls of water.[4] During the Japanese colonial era, the Japanese officials who investigated the cultures of former Joseon noted that rich families boiled the chicken stuffed with ginseng and used the broth as medicine in summer.[6]

The dish began to be commercially sold at restaurants around 1940s and under the name gyesam-tang (계삼탕; 鷄蔘湯) in 1950s, which meant chicken ginseng soup.[6] With the supplying of modern refrigerators in Korea, it became possible to preserve a ginseng as whole instead of powder.[6][7] Thus, since 1960s, it became more common to stuff the chicken with a whole piece of ginseng instead of powder, reaching today's form of the dish.[6][7] To emphasize the medicinal effects of the ginseng in the soup, many people since then have started calling the dish samgye-tang (ginseng chicken soup) instead of gyesam-tang (chicken ginseng soup).[6]

Custom

[edit]

It is the custom in Korea to eat samgye-tang during hot summer days in order to replenish the nutrients that were lost through the sweating and physical activities.[8] It is especially popular to eat this chicken soup on sambok (삼복) days, which are three distinct days of the lunar calendar—chobok (초복), jungbok (중복), and malbok (말복)—commonly among the hottest and most sultry summer days in Korea.[2][9]

Some specialty restaurants in South Korea serve only samgyetang, having gained local popularity through their special recipes for the dish, which are often kept as secrets. The dish is sometimes accompanied by a small complimentary bottle of insam-ju (ginseng wine) in certain restaurants.[10][11]

[edit]
  • Samgye-tang (closeup)
    Samgye-tang (closeup)
  • Samgyetang
    Samgyetang
  • Samgyetang
    Samgyetang
  • Samgyetang with kimchi and insam-ju (ginseng wine)
    Samgyetang with kimchi and insam-ju (ginseng wine)
  • Ogolgye samgyetang
    Ogolgye samgyetang

See also

[edit]
Wikimedia Commons has media related to Samgyetang.

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Samgye-tang

View on Grokipedia
from Grokipedia
Samgye-tang, also known as , is a traditional Korean dish consisting of a whole young or small , such as a Cornish hen or , stuffed with , fresh roots, garlic cloves, dried jujubes, and sometimes additional ingredients like gingko nuts or chestnuts, then simmered slowly in a clear, flavorful enriched with herbal elements. This nourishing soup is renowned for its medicinal qualities, believed to restore energy and balance the body's internal heat, particularly during Korea's sweltering summer months. It is customarily consumed on the three hottest days of summer, known as boknal—Chobok, Jungbok, and Malbok—following the East Asian principle of iyeolchiyeol, or "fighting fire with fire," to counteract the summer heat by inducing a mild sweat. The dish's origins trace back to at least the 1800s, possibly evolving from another such as yeong gye baek sook, with its name shifting from gyesamtang to samgye-tang as the value of in Korean medicine increased. , a key component symbolizing vitality in Korean culture, is sourced fresh for optimal potency, and the preparation emphasizes simplicity to highlight the natural flavors of the ingredients, often served with salt, pepper, and for personalization. Beyond its seasonal role, samgye-tang holds broader cultural significance as a health tonic, commonly enjoyed year-round in restaurants specializing in baeksuk (white-stewed ). Variations may incorporate additional herbs like milk vetch root or even , but the classic version remains a staple for its restorative properties in traditional Korean wellness practices.

Background

Etymology

The term samgye-tang (삼계탕; 蔘鷄湯) originates from , with sam (蔘) denoting (derived from insam, 인삼), gye (鷄) referring to , and tang (湯) signifying or . The name evolved from an earlier form, gyesam-tang (계삼탕), which placed emphasis on chicken as the primary ingredient ahead of ginseng. This shift to samgye-tang occurred around the 1800s, reflecting the growing recognition of ginseng's medicinal value and its prominence in the dish. Precursors to samgye-tang, such as plain chicken soups (baeksuk), predate the dish, though the specific combination with ginseng developed during the Joseon era.

Description

Samgye-tang is a traditional Korean soup dish centered on a whole young chicken, typically a poussin or Cornish hen, which is stuffed and gently simmered to create a clear, light broth that envelops the bird in a steaming presentation. This physical form emphasizes the dish's simplicity, with the intact chicken serving as the focal point amid the translucent soup, evoking a sense of nourishment and tradition. The sensory profile of samgye-tang features a mildly savory taste from the and subtle notes, balanced by a distinctive yet gentle bitterness imparted by , resulting in a harmonious and restorative flavor. The texture contrasts tender, juicy with a silky, comforting , often accompanied by soft that absorbs the essences during cooking. It is conventionally served piping hot in individual pots known as ttukbaegi, which help maintain the heat and enhance the dining experience. In , samgye-tang holds distinction as a "stamina food," paradoxically enjoyed during the hottest summer days to replenish vitality and combat fatigue from and .

Ingredients

Primary Components

The primary components of samgye-tang form the foundational of this traditional Korean dish, centering on a whole young as the vessel for and simmering. The chicken used is typically a small, tender bird such as a Cornish hen or poussin, weighing approximately 500-700 grams, which is cleaned and prepared by removing the innards to facilitate stuffing while retaining its shape for even cooking and presentation. This young chicken provides the essential protein base and imparts a mild, delicate flavor that allows other elements to harmonize without overpowering the broth. Glutinous rice serves as the key starchy filler, soaked in water for about one hour prior to use to soften it and promote expansion during cooking. Approximately ¼ to ½ cup of is stuffed into the 's cavity per bird, where it absorbs the surrounding and flavors, transforming into a tender, sticky porridge-like texture that complements the soup's consistency. Whole cloves, typically 8 to 10 per , are also placed inside the cavity alongside the rice, releasing their subtle pungency gradually as the dish simmers and infusing the with aromatic depth. These core ingredients establish the dish's hearty yet light profile, with herbal additions like contributing to its renowned medicinal tone.

Herbal and Medicinal Additions

The central herbal element in samgye-tang is fresh Korean ginseng root (Panax ginseng), typically sourced from cultivation regions like Geumsan in South Korea, where it is harvested after 4-6 years of growth to ensure potency and quality. The root is usually inserted into the chicken's cavity alongside glutinous rice, serving as the dish's namesake ingredient and infusing the broth with its distinctive earthy flavor during simmering. Dried jujube fruits, known as daechu in Korean, are another staple addition, with 2-4 pieces commonly placed inside the chicken cavity or directly into the pot to contribute a subtle natural sweetness and reddish hue to the . These fruits balance the ginseng's bitterness without overpowering the overall taste. Variations in recipes may incorporate additional such as peeled chestnuts (1-2 per serving), which are added to the cavity for a nutty texture; goji berries (gugija), scattered in the pot for their mild tang; ginkgo nuts (eunhaeng), often 8-12 added to the cavity for a subtle nutty flavor; or astragalus root (hwanggi), included in some traditional preparations to enhance the depth. These elements are typically placed in the simmering pot rather than stuffed, allowing them to release flavors gradually into the chicken-based .

Preparation

Traditional Method

The traditional preparation of samgye-tang begins with soaking in cold water for 1 to 2 hours to ensure it absorbs moisture and cooks evenly within the cavity. The is then drained and combined with key stuffing ingredients, including a fresh or dried root, several cloves, and dried jujubes, which are inserted into the cleaned cavity of a small whole , such as a Cornish hen weighing about 1 to 1.5 pounds. To prevent the contents from spilling during cooking, the cavity is sealed by crossing the 's legs and securing them with toothpicks or kitchen twine. The stuffed chicken is next placed in a large heavy pot or stockpot, covered with cold water—typically 5 to 8 cups depending on the pot size—and supplemented with aromatic elements like roots or white parts for subtle flavor, along with optional thin slices of ginger to enhance the 's warmth. The pot is brought to a over medium-high heat, during which any foam or scum that rises to the surface is skimmed off with a fine mesh strainer to achieve a clear, unclouded . Once boiling, the heat is reduced to medium-low, and the chicken simmers gently for 1.5 to 2 hours, or until the meat is tender and the has fully expanded and absorbed the flavors, with occasional checks to maintain liquid levels by adding more water if needed. For serving, the cooked chicken is carefully transferred to individual preheated earthenware pots known as ttukbaegi, which help retain the soup's heat and enhance the dining experience through even warming. Hot is ladled over each chicken, and the dish is garnished with finely chopped to add a fresh, mild onion note that complements the rich, medicinal profile. This method preserves the soup's nourishing essence, drawing from longstanding Korean culinary practices.

Variations in Cooking

Regional variations of samgye-tang often incorporate local ingredients to enhance flavor or texture while maintaining the dish's core structure. In certain areas, replaces the traditional young chicken, providing a smaller, more tender portion suitable for individual servings or lighter meals. This adaptation leverages the bird's delicate meat to absorb the and herbal broth effectively. Additionally, some recipes add ground perilla seeds to the broth, creating a thicker, nuttier consistency that complements the medicinal . Modern adaptations focus on convenience and accessibility, shortening preparation time without significantly altering the traditional profile. Pressure cookers, such as Instant Pots, allow the soup to simmer for 15-45 minutes under high pressure, compared to the conventional 1-2 hours on a stovetop, resulting in tender and infused while preserving the broth's clarity. Vegetarian versions substitute the with ingredients like lion's mane mushrooms or kabocha squash to mimic the stuffed texture, paired with the standard , , and jujubes for a plant-based take on the nourishing soup. can also serve as a protein alternative in these recipes, absorbing the herbal flavors effectively. In communities, particularly in the United States and other regions with large immigrant populations, pre-packaged samgye-tang kits and ready-to-cook products have gained popularity for ease of preparation. These include frozen or shelf-stable options with pre-stuffed chickens, herbal packets, and broth bases, often sold in Asian markets or online, allowing home cooks to replicate the dish authentically with minimal effort. Such products, like those from brands such as Bibigo or Haitai, cater to busy households while introducing the soup to non-traditional settings.

History and Cultural Role

Historical Origins

Samgyetang, a restorative infused with and other herbs, traces its documented origins to traditional Korean medicinal practices that emphasized vitality and health preservation. While () cultivation in Korea began as early as 11 B.C. through transplantation of wild roots during the ancient period, the specific combination of ingredients in samgyetang emerged later as a therapeutic dish. Early forms of chicken-based tonics, known as baeksuk or similar herbal soups, were used in ancient Korea for nourishment, but the incorporation of as a key element developed with advancements in . The dish gained significant prominence during the dynasty (1392–1910), a period marked by expanded cultivation and the integration of food as medicine. By the 16th and 17th centuries, samgyetang was recognized as a stamina-boosting health food, prepared by boiling young chicken with , astragali radix, and other herbs to enhance vital energy, aligning with the era's shift toward preventive care. Influential medical texts such as the Donguibogam (1613), compiled by royal physician Heo Jun, detail restorative recipes using to invigorate the body and promote longevity—principles that informed samgyetang's preparation. production flourished under state control during , with cultivation techniques refined by the 18th century, making the root more accessible and elevating dishes like samgyetang from elite remedies to broader use among and scholars. King Yeongjo (r. 1724–1776), for instance, consumed large quantities of -based tonics, underscoring the dish's role in royal health regimens. In the modern era, samgyetang transitioned from a specialized medicinal to a national culinary icon, particularly following the (1950–1953). Amid post-war recovery, the South Korean government prioritized ginseng industry development to boost exports and domestic health products, which spurred samgyetang's commercialization and widespread availability through specialized restaurants established in the 1950s, such as Goryeo Samgyetang in . By the late 20th century, it had solidified as a symbol of Korean heritage, promoted for its nutritional benefits and enjoyed year-round, though traditionally linked to summer vitality restoration.

Customs and Traditions

Samgye-tang holds a prominent place in Korean social , particularly as a dish consumed during the three hottest periods of summer known as Sambok or Boknal days. These include Chobok, Jungbok, and Malbok, which fall in and according to the , when humidity and heat are at their peak. Koreans traditionally eat this steaming soup to bolster internal stamina and adapt to the sweltering conditions, viewing it as a ritual to maintain vitality amid the season's demands. In family and communal settings, samgye-tang is prepared and shared to foster togetherness, often centering on elders during gatherings that emphasize respect and care. It serves as a nourishing for those recovering from illness or , symbolizing recovery and renewal through its restorative qualities. Nonprofits and groups sometimes distribute the soup to seniors during summer to support their in the heat. Regionally, in Seoul's district—a hub of traditional Korean culture—specialized restaurants like Tosokchon Samgyetang draw crowds for authentic preparations, blending culinary heritage with modern dining. This neighborhood's eateries highlight samgye-tang as a cultural staple, often enjoyed in settings that evoke historical reverence for the dish.

Health and Nutritional Aspects

Traditional Health Claims

In traditional Korean medicine, known as hanbang, samgye-tang is esteemed as a restorative tonic that nourishes the body's vital forces and promotes resilience against environmental stresses. The dish's core ingredient, , is revered for its ability to tonify —the fundamental vital energy—while combating fatigue and enhancing overall vitality, principles deeply embedded in hanbang . The holistic preparation of samgye-tang, combining young with and select herbs, is traditionally believed to detoxify the system, facilitate better digestion, and fortify immunity, thereby aiding the body in maintaining equilibrium. Particularly valued during the sweltering summer season, when heat can deplete energy reserves, the soup's warming nature induces to dispel internal excess heat and restore balance, aligning with hanbang's emphasis on seasonal harmony. Cultural lore surrounding samgye-tang traces its health-promoting role to ancient Korean texts, such as the 17th-century Dongui Bogam, which describes the synergy of and in protecting the five internal organs, supplementing yang energy, and alleviating seasonal ailments like summer lethargy. These beliefs underscore its use in folk medicine for recovery from fatigue-inducing conditions, positioning the dish as a time-honored remedy for revitalization.

Scientific and Nutritional Analysis

Samgye-tang provides a nutrient-dense profile primarily derived from its base and additions, offering high-quality protein while remaining relatively low in calories for a hearty . A typical serving (approximately 250-300 grams) contains about 20-27 grams of protein, mainly from the young , which supports muscle maintenance and repair. Caloric content ranges from 180-372 kcal per serving, depending on portion size and rice absorption, making it a moderate-energy suitable for restorative diets. Jujubes contribute , with levels around 6-18 mg per serving, aiding immune function and defense. adds , bioactive compounds with properties that help combat . Contemporary on samgye-tang focuses more on its key components than the complete dish, with studies highlighting potential effects from and other elements. in exhibit properties by modulating production and reducing inflammatory markers in cellular models. They also support immune , enhancing resistance to microbial challenges through T-cell activation and activity, as shown in preclinical trials. Animal studies on samgye-tang itself indicate benefits for stress adaptation, including lowered plasma glucose, improved profiles, and reduced gastric ulcers in mice under restraint stress, suggesting potential stamina-enhancing effects. However, human clinical trials on the full dish remain limited, with most evidence derived from 's isolated effects rather than holistic consumption. Despite its benefits, samgye-tang carries potential drawbacks related to seasoning and herbal interactions. Overuse of salt in can elevate sodium content, potentially exceeding 1000 mg per serving and posing risks for or fluid retention in sensitive individuals. may interact with medications, including anticoagulants like , antidiabetics, and stimulants, by altering via cytochrome P450 enzymes or enhancing effects on blood clotting and blood sugar. Individuals on such therapies should consult healthcare providers before regular consumption.

References

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