Regrow Green Onions at Home

Green onions are a permanent fixture on my grocery list. They have a home in many Korean dishes, but I also chop them for salads, make relish for lettuce wraps, or roast them whole. They are fresh produce that have the spirit of pantry items I love best: high flavor impact with low effort.


Green onions are typically sold in small batches, and the grocery store variety can be underwhelming. (Green onion slime is a very real problem.) By the time you cut off the scraggly roots and trim the hollow shoots up top, you’re left with a few thin stalks that can easily be gobbled up if you’re cooking for a group. There is a way, however, to take the edge off of this kitchen problem:

Regrow them in your kitchen. It takes a little over a week.

A friend recommended this to me, and she’s made the process a regular part of her kitchen routine. Though it sounds like a Pinterest lifehack (and it is — you can find it on Pinterest), the ease with which you can regrow green onions should be enough to squash any feelings of preciousness. You’re throwing out the ends anyway. You probably have a jar. And if you’re someone who runs through green onions with any regularity, why not? It’s especially appealing for fellow tiny apartment-dwellers who don’t have much in the way of a garden.

The only “tools” you need are a bowl and some water. (I started with a small, shallow bowl and then transferred to a jar once the new onions got a few inches on them.) Let them sit out and watch the magic happen. You’ll notice growth by the second day, but it took about ten days to get them back to their regular size.

Here’s the step-by-step.

1.Cut the ends off the green onions, being sure to avoid most of the green.

2. Place the ends in a bowl of shallow water, covering the roots completely.

3. When you start to see some growth, change the water out.

4. Transfer the onions to to a mason jar once they’re long enough to stay upright with the ends submerged in water.

5. Eat them. They will taste like green onions.

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Food & Culture:
Korean Food & Cooking

Kkakdugi, Radish Kimchi Recipe

Kimchi comes in all sizes and shapes, yet this Kkakdugi created out of big Korean radish is a significant favorite. With refreshing crunchy cubes of fresh spoonful at a sweet and hot pickling sauce will definitely go great paired with grilled meats, soups, or a bowl of rice.

As somebody who enjoys condiments, and pickles particularly, I have tried maintained vegetables in a variety of types from civilizations across the world. I would argue though that nobody does pickles quite in addition to the Koreans. Kimchi was traditionally prepared during autumn in huge batches and kept underground in earthenware urns. This is the ideal way to conserve summer veggies to the extended harsh Korean winter.

Just like a fine wine, kkakdugi tastes much better as it evolves. I really like you could delight in a batch within the span of its own cessation. It starts off fresh and vibrant, such as a pungent salad. Since the flavours meld, it mellows out, bringing the sweetness out of this gochugaru (chili flakes) and radish. Since it continues to grow, lacto-fermenation transforms the sugars to lactic acid giving it a clearly sour flavor and adding an entirely new dimension into the humble pickle.

While many recipes have you move directly from salting to pickling your kimchi, I favor including a day of drying. This lowers the water content of this radish and provides it a crunchier texture, however you can bypass this thing for a more tender kkakdugi.

15 Chuseok (Korean Thanksgiving) Recipes

A collection of 15 traditional recipes for Chuseok (Korean Thanksgiving)

Chuseok (추석) is coming up! It’s a major traditional holiday in Korea, which is celebrated over 3 days. Also referred to as Hangawi (한가위), it falls on the 15th day of the 8th lunar month. Outside Korea, Chuseok is also known as a Mid-Autumn Festival or Korean Thanksgiving.

Families gather and celebrate the year’s harvest, paying tribute to their ancestors with a scrumptious spread which includes many traditional dishes, such as songpyeon (half-moon shaped rice cake), galbijjim, japchae, various jeon dishes, soup, three color vegetable side dishes (samsaek namul, 삼색 나물), etc. 

Here, I’ve collected 15 most common, traditional Chuseok recipes! Hope you have a wonderful Chuseok with your family!

1. Songpyeon (half-moon shaped rice cake)

Songpyeon recipe (how to make Korean half-moon shaped rice cake)


2. Youngyang Chaltteok (Healthy Sweet Rice Cake)

Korean sweet rice cake


3. Kkaennip Jeon (Stuffed Perilla Jeon)

Kkaennip Jeon (Stuffed Perilla Jeon)


4. Modeumjeon (zucchini, shrimp, and fish pan-fried in egg batter)

Modeumjeon Modeumjeon (Fish, Shrimp and Zucchini Pan-fried in Egg Batter)


5.  Gogi Wanjajeon (pan-fried meatballs in egg batter)

Wanjajeon (Pan-fried Meatballs in Egg Batter)


6.  Nokdujeon (mung bean pancake)

Nokdujeon (Savory mungbean pancakes)


7.  Doraji namul (bellflower root side dish)

Doraji namul (Sautéed Bellflower Roots)


8.  Gosari namul (fiddlehead ferns side dish)

Gosari (bracken fiddleheads) side dish


9. Sigeumchi namul (spinach side dish)

Korean spinach side dish


10.  Japchae (Stir-fried starch noodles with beef and vegetables)

Korean starch noodles with beef and vegetables


11.  Gujeolpan (platter of nine delicacies)

Gujeolpan (Platter of Nine Delicacies)


12. Muguk (radish soup)

Mu guk (Radish soup)


13. Galbijjim (Braised short ribs)

Galbijim recipe - learn how to make Korean braised beef short ribs


14. Spicy Braised Pork Ribs

Slow cooker Korean spicy pork ribs


15. Tteokgalbi (beef short rib patties)

Tteokgalbi (Korean short rib patties)

The post 15 Chuseok (Korean Thanksgiving) Recipes appeared first on Korean Bapsang.

Korean Purple Rice or Black Rice (Heukmi Bap)

Purple Rice close up in green ceramic rice bowlKorean Purple Rice usually refers to Korean rice that is cooked with black rice which gives it the pretty purple color. Besides giving the rice this beautiful purple hue, black rice adds extra nutty flavor and has great health benefits.

Korean purple rice in bowl with silver spoon and chopsticks
Korean Purple Rice (HeukmiBap) or Black Rice

What is Korean purple rice?

Korean purple rice is when black rice (aka forbidden rice) is cooked with white rice which then results in a purple color overall and thus called “purple rice” by many. It is actually not a direct translation but is something that just caught on with people.

NOTE – people may also confuse purple rice with what Koreans call Japgokbap (잡곡밥) which is multi-grain rice. This rice also has similar purple color but includes not just the black rice but other grains and beans like red and black beans, sorghum, garbanzo beans and millet.


Today’s Dosirak: Deodeok Gochujang Samgyeopsal


There’s a Bon Dosirak franchise near my day job’s location. This is the latest concept from Bon Juk and Bon Bibimbap. I’ve had a few of these dosirak (lunchboxes) before. I particularly like the way they pay tribute to regional cuisines, like the Andong Jjimdalk dosirak, the Sokcho Spicy Octopus dosirak, and the Chuncheon DalkGalbi dosirak.

Today's Dosirak: Deodeok Gochujang Samgyeopsal

I’m going to try to systematically go through as much as I can of their menu in the next couple of months. Honestly, there isn’t much else in this neighborhood. I also find these to be tasty, healthy, and not too harsh on the wallet.


Today, I went there for the first time. The owner was surprised to see a foreigner come in, read the menu (it’s all in hangeul), and order. She even gave me a free cup of soup because I was the first foreigner they ever had.

Today's Dosirak: Deodeok Gochujang Samgyeopsal

Today’s dosirak is the first item on their menu, Grilled Deodeok Gochujang Samgyeopsal Dosirak 더덕고추장삼겹쉬 도시락. This is a bit of a nod to Gangwon Province, where they grow deodeok. I’m a big fan of this root. “Bastard’s Ginseng.” It’s sweet and crunchy like a carrot, but it also has a little bite to it, like a horseradish. It’s cooked with some thinly sliced pork belly rubbed in gochujang.

Today's Dosirak: Deodeok Gochujang Samgyeopsal

The banchan is all designed to be a rice thief. They can’t be eaten on their own because they’re too sour and strongly seasoned. They need rice for balance. The set comes with a package of kim (dried seaweed) for making little rolls out of the banchan and rice. I also got a cup of maesil juice and the aforementioned doenjang soup.

Today's Dosirak: Deodeok Gochujang Samgyeopsal

Clockwise from the rice:

Pajeon (green onion pancake). It had a fresh oil flavor, like that of buttered popcorn.

Fried fishcake.

Today's Dosirak: Deodeok Gochujang Samgyeopsal

Deodeok Gochujang Samgyeopsal.

Imitation Crab stuffed with Sweet Potato Mousse. Delightful little morsel.

Jeotgal. Fermented sea critters. These really should just go on the rice. I love this stuff.

Pickled Cucumbers. These were so strongly pickled that they needed rice.

Stir-fried Kimchi.

The full set goes for W8,900. The “danpum” version without the four banchan on the right goes for W7,200.

The post Today’s Dosirak: Deodeok Gochujang Samgyeopsal appeared first on ZenKimchi.

Korean Food Basics and Traveling in Korea (Podcast with Our Food Adventures)

Kimchimari Podcast Blog Post image

A podcast with Our Food Adventures about Korean Food Basics and Traveling in Korea by me! Don’t know much about Korean food or visiting Korea for the first time? Listen and I will help you.

Korean food basics and tips for traveling in Korea podcast
Kimchimari Podcast Korean Food

Recently, I did a podcast with Our Food Adventures about Korean Food and various tips for Traveling in Korea including what to eat and what to do. I always get a little nervous when I have do interviews but Chris and Tiarra, the cute couple behind the awesome itunes podcast channel, were so sweet and friendly that it felt like I was talking to some good ol’ friends who just enjoy food and travel as much as I do. Especially friends who understand and love Korean food!! Yay!!! (more…)

20 Back to School Korean Recipes

A collection of 20 back to school Korean recipes your kids will love!

a collection of kid-friendly snacks, lunch and dinner ideas

It’s back to school time. I’ve put together a collection of recipes to make feeding yourself and your family fun and easy. 

From Korean lunch box ideas and after-school snacks to easy kid-friendly dinners, these are some of the dishes that kids grow up eating in Korea. Your kids will love them too!

Some of these can be prepared and stored in the freezer. Simply take them out and reheat to feed your hungry kids. Some of them are easy dinners you can whip up quickly or prepare ahead of time.  

1. Dakgangjeong (sweet crispy chicken)

Bite-sized boneless chicken pieces make this dish so easy to make. The sauce is sweet and tangy with a little spicy kick from the gochujang (Korean red chili pepper paste). Replace gochujang partially or entirely with ketchup for your younger children. 

Dakgangjeong (Sweet Crispy Chicken)


2. Gimbap (Korean seaweed rice rolls) 

The most popular on-the-go meal in Korea! Your children will love to see these rice rolls in their lunch box. Gimbap (or kimbap) is really not that hard to make it at home with my step-by-step guide!

gimbap recipe


3. Mini gimbap

Gimbap (or kimbap) can’t get any easier than this! But, they are addictive with or without a sauce! 

A small size gimbap rolled with a couple of filling ingredients


4. Tteokbokki (Spicy stir-fried rice cake)

A highly popular Korean street food and a delicious comfort food you can easily make at home! This was a popular after school snack growing up. Your can adjust the spicy level to your kids’ taste.  

Korean rice cakes stir-fried in a spicy gochujang sauce


5. Gungjung tteokbokki (royal court rice cake)

This traditional version of tteokbokki is perfect for those who don’t do well with the spiciness of the red spicy tteokbokki above. It’s mildly flavored with a soy sauce based sauce.

Gungjung tteokbokki (stir-fried rice cake) 

6. Mandu (Korean dumplings) 

Make these Korean dumplings ahead of time and freeze. You’ll be able to feed your hungry kids in no time when the time comes!

Korean dumplings made with meat and vegetables and then pan-fried and steamed


7. Hobak Hotteok (Sweet Stuffed Pumpkin Pancakes)

Give your children a sweet treat! This chewy, gooey and nutty Korean stuffed pancake, hotteok, is a popular street snack. The pancakes freeze really well, so just pop them in the toaster or microwave to reheat.

Hotteok (Korean sweet stuffed pancake)


8. Gyeran mari (rolled omelette)

Gyeran mari is hugely popular as a lunch box item! It’s also a delicious side dish that you can whip up last minute for any Korean meal. 

Gyeran Mari (Korean Rolled Omelette)


9.  Gogi wanjajeon (pan-fried meatballs in egg batter)

Another childhood favorite! These little egg-battered meatballs were a favorite for packing in the school lunch boxes. It was always a special treat to have a few of these meatballs with a meal. 

Wanjajeon (Pan-fried Meatballs in Egg Batter)


10. Galbi taco (Korean-style taco with beef short ribs)

Turn your Korean BBQ short ribs into a popular Korean/Mexican fusion dish. You can also make these with bulgogi, dak (chicken) bulgogi, or dweji (pork) bulgogi.  A delicious way to use up the leftover marinated meat too!

Korean-style taco with beef short ribs and kimchi salsa


11. Omurice (omellete rice)

Who wouldn’t like fried rice wrapped in egg omelette? Flavored with sweet and tangy ketchup, omurice is especially popular among children. 

Omurice (omelette rice) recipe


12. Korean Curry rice

A delicious, comfort food we all grew up eating! The instant curry mix makes this dish so easy to make. Add lots of meat and vegetables to make it a hearty dish everyone loves. 

Korean curry rice


13. Eomuk guk (Korean fish cake soup)

Skewered eomuk simmered in a light savory broth is hugely popular at street food carts and stalls in Korea. At home, eomuk guk can be prepared without skewers as an easy everyday soup!

Eomuk guk (fish cake soup)


14. Gamjaguk (potato soup with tofu and starch noodles)

This simple potato soup is one of my childhood favorite soups! There are many different ways to make gamjaguk, but this recipe is how my mother used to make it when we were growing up.

Gamjaguk (Korean Potato Soup)


15. Tangsuyuk (sweet and sour beef or pork)

Tangsuyuk is a Chinese sweet and sour pork (or beef) dish adapted for Korean taste. It’s a beloved Korean-Chinese dish along with the two noodle dishes, jajangmyeon (noodles in black bean sauce) and jjambbong (spicy noodle soup). You’ll find it surprisingly easy to make!

Tangsuyuk (Sweet and sour pork)


16. Tonkatsu (donkkaseu)

Tonkatsy is a dish that made its way into Korea by way of Japan and became widely popular, especially among children! The Korean version usually is thinner and larger than the Japanese version, so it cooks up very quickly! 

Tonkatsu (Donkkaseu)


17. Jajangmyeon (noodles in black bean sauce)

Deeply embedded in the childhood memories of every Korean, jajangmyeon (or jjajangmyeon), is another popular Korean-Chinese noodle dish. Everyone loves it! 

Korean-Chinese Noodles in black bean sauce


18. Japchae (stir-fried starch noodles with beef and vegetables)

I haven’t met any child who doesn’t like this classic noodle dish with beef and vegetables! Great as an appetizer, snack, light meal or side dish. 

Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)


19. Bulgogi (Korean BBQ Beef)

Made with thinly sliced beef, bulgogi doesn’t take much time to prepare or marinate, making it perfect for a weeknight meal your family will love! 

Korean thinly sliced beef marinated in a soy based sauce


20. Dak bulgogi (Korean BBQ Chicken)

Another easy dinner recipe that’s hugely popular on the blog. The bite size chicken pieces marinate and cook quickly, making this dish another great option for a weeknight meal!

Chicken bulgogi


The post 20 Back to School Korean Recipes appeared first on Korean Bapsang.

Jjamppong (Korean Spicy Seafood Noodle Soup)

Jjamppong / Jjampong (짬뽕) is a popular Korean spicy noodle soup that is loaded with various type of seafood. It tastes very refreshing and comforting! Every now and then I have a craving for Jjamppong (Korean spicy seafood noodle soup). Fiery looking red hot soup can be intimidating to some people, but I have to say,…

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The post Jjamppong (Korean Spicy Seafood Noodle Soup) appeared first on My Korean Kitchen.

Hobak Buchim (Zucchini Pancakes)

Hobak buchimgae (Korean zucchini pancake)

What’s your favorite things to make with summer’s bountiful zucchinis? These Korean savory pancakes, called hobak buchim (호박부침) or buchimgae (부침개), are quick and easy to make and so delicious with summer zucchini! Perfect as a snack, an appetizer, or a light vegan meal!

Over the years, I posted several different Korean savory pancakes. They are essential in Korean cuisine and made with all sorts of ingredients — kimchi (kimchijeon, 김치전), seafood and scallions (haemul pajeon, 해물파전), potato (gamjajeon, 감자전), garlic chives (buchujeon, 부추전), mung beans (nokdujeon, 녹두전),  and many more.  

If you wonder why the zucchini version is not called hobakjeon, it’s not wrong to call it hobakjeon, but hobakjeon generally refers to zucchini rounds that are pan-fried in egg batter.

This is a recipe I make over and over every summer. It was originally posted in August 2013. Here, I’m updating it with more information, new photos and minor changes to the recipe.  

Hobak buchimgae (Korean zucchini pancake)

You can make these zucchini pancakes simply with a zucchini, but I like to throw in thinly sliced sweet onion and green hot chili peppers to complement. The onion adds delicious sweetness to the pancakes, and the hot chili peppers give a nice spicy kick, kal-kal-han-mat (칼칼한맛) as Koreans say. Or, try a little bit of perilla leaves (kkaennip, 깻잎) or garlic chives (buchu, 부추).   

Since zucchini contains lots of water, you will need to salt the julienned zucchini and squeeze out the liquid as much as you can, reserving the liquid for the batter. Squeezing will give a little bit of crunch to the zucchini. The zucchini-flavored liquid along with a lightly beaten egg is all you need for the batter.

As I mentioned in the other Korean pancake recipes, commercially available savory pancake mix (buchimgaru, 부침가루) is best to use for Korean savory pancake mix. The ready-made mix typically includes flour, cornstarch and/or rice powder for crispy pancakes. It’s flavored with garlic and onion powder and seasoned with salt. If unavailable, use flour with a couple of tablespoons of cornstarch for this recipe. The cornstarch gives a slightly elastic texture and crispness to the pancakes.

This recipe makes 6 to 8 small pancakes. You can make 2 large pancakes instead if you want, and cut into small pieces before serving, or simply tear with the chopsticks to eat.

More zucchini recipes:

Modeumjeon (Fish, Shrimp and Zucchini Pan-fried in Egg Batter)
Hobak Bokkeum (Stir-fried Zucchini)
Hobak Gochujang Jjigae (Korean Spicy Zucchini Stew)
Gaji Hobak Muchim (Grilled Eggplant and Zucchini with Korean Seasoning)
Doenjang Jjigae (Korean Soybean Paste Stew)

Hobak buchimgae (Korean zucchini pancake)


Hobak Buchim (Zucchini Pancakes)

Korean savory pancakes made with zucchini!

  • 1 medium zucchini (about 8 ounces)
  • 1/2 teaspoon salt
  • 1/4 medium sweet onion (thinly sliced)
  • 2 green hot chili peppers (thinly sliced)
  • 1/2 cup buchim garu (Korean savory pancake mix) (or flour (see note))
  • 1 large egg
  • vegetable or canola oil for frying

Dipping Sauce:

  • 1 tablespoon soy sauce
  • 1 teaspoon vinegar
  • 1 tablespoon water
  • 1/2 teaspoon sugar
  • pinch of black pepper
  • pinch gochugaru (Korean red chili pepper flakes)
  1. Cut the zucchini into matchsticks. Place them in a bowl, and sprinkle with 1/2 teaspoon of salt. Let sit for about 10 minutes until wilted and released some liquid. Squeeze the liquid out from the zucchini as much as possible, reserving the liquid in the bowl. Set the zucchini aside. 

  2. Add the egg and pancake mix (or flour) to the bowl with the zucchini squeezed mix. Mix everything well with a spoon, and then combine with the zucchini, onion and chili peppers. The zucchini mix may look stiff when mixing, but it will become more liquidly after a few minutes. If it’s still too stiff, mix in 2 to 3 tablespoons of water.

  3. Heat a skillet with two tablespoons of oil over medium high heat. Add about 2 heaping tablespoons of the batter and spread it evenly into a thin round shape. Depending on the size of your pan, you can cook 3 to 4 pancakes at once. Reduce the heat to medium, and cook until the bottom is light golden brown, about 2 minutes on each side. Repeat the process with the remaining batter. Serve hot with a dipping sauce.

Use 5 tablespoons all purpose flour with 3 tablespoons cornstarch if available.

This recipe makes 6 to 8 3-inch round pancakes, or two large pancakes.

This recipe was originally posted in August 2013 and has been updated here with minor changes. 

The post Hobak Buchim (Zucchini Pancakes) appeared first on Korean Bapsang.

Win a Korean Cooking Class with Kimchimari!

Korean Cooking Class for AACI FundraiserWin a Korean Cooking Class with me – Kimchimari!!! As part of a fundraising event for a local non-profit organization called Asian Americans for Community Involvement (AACI), I am auctioning off a cooking class to the highest bidder! Korean Cooking Class for AACI Fundraiser Win a Korean Cooking Class by Kimchimari If you have been…

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The post Win a Korean Cooking Class with Kimchimari! appeared first on Kimchimari.

Sweet Rice Mini Bundt Cake with Freshly Milled Sweet Rice Flour

Sweet Brown Rice Mini Bundt Cakes and Cakelettes arranged on white marbleSweet Rice Mini Bundt Cake is an updated tteokppang version that uses freshly milled sweet rice flour instead of regular store bought dry flour. Using freshly milled sweet rice flour gives this cake a corn bread like texture with a crunchy crust on the outside and a fabulously springy and chewy on the inside. The recipe has been modified to have a more cake like texture than my original recipe.

Sweet Rice Mini Bundt Cakes
Sweet Rice Mini Bundt Cakes

** This is a sponsored post for NutriMill Harvest but all opinions are my own.**

Naturally gluten free and delicious, this sweet rice mini bundt cake recipe is a spin off of my original Tteokppang recipe which is an oven baked Korean fusion dessert. Now, tteok means ‘rice cake’ in Korean and Ppang means ‘bread’,  and this is indeed a fusion of the two – it uses the common cake ingredients of egg, butter, milk and vanilla extract but it uses sweet rice flour instead of regular wheat flour.

Although there’s no way of finding the origin of this dessert, I am quite sure it was something that was created by Korean Americans living in the US because I never had or heard of this while growing up in Korea. Only after coming to US, did I hear about this yummy creation. (more…)

Samgyetang (Ginseng Chicken Soup)

Samgyetang recipe

This boiling hot ginseng chicken soup, called samgyetang (삼계탕), is an iconic summer dish in Korea. Sam (삼) refers to ginseng (insam, 인삼), gye (계) means chicken, and tang (탕) is soup. It’s extremely popular as a nourishing food which helps fight the summer heat. As the Korean saying goes, eating the hot soup is “fighting the heat with heat.” 

On sambok (삼복) days, it’s a Korean tradition to eat foods that are healthy and restorative. Samgyetang is a popular choice. Sambok days are 3 distinct days that mark the hottest summer period. Based on the lunar calendar, they are chobok (초복, beginning), jungbok (중복, middle) and malbok (말복, end). Tomorrow is malbok, which means the summer is winding down!

Hope you get to enjoy samgyetang before the summer goes by. But, don’t worry about it even if you don’t get to, this ginseng soup is a nutritious, comfort food which you can enjoy all year around!

In this post, I’m updating my samgyetang recipe which was originally posted in August 2014 with new photos, answers to frequently asked questions and minor changes to the recipe. Here’s everything you need to know about Korean ginseng chicken soup!

Ginseng chicken soup recipe
Ginseng for samgyetang

Ginseng is highly prized for its medicinal benefits, including boosting energy and the immune system. 

If you can’t find ginseng,  you can omit the ginseng from this recipe and still make a tasty chicken soup, although, without ginseng, it can’t be called ginseng soup. When I don’t have ginseng, I make another type of chicken soup called dak gomtang (닭곰탕). 

Korean markets around here sell fresh ginseng in the summer for samgyetang. I usually buy a pack and freeze the leftovers. You can also use dried ginseng roots after soaking in the water for several hours to soften.

Garlic, ginger, and jujubes (daechu, 대추) — dried red dates — are other common ingredients. Jujubes are quite sweet, so do not use too many of them. Sometimes, other medicinal herbs such as milk vetch roots (hwanggi, 황기) are added as well as chestnuts and ginkgo nuts. 

For your convenience, there are commercially packaged samgyetang dry ingredients (samgyetang kit), which usually include dried ginseng, jujubes, dried chestnuts, sweet rice, etc. If you choose to use a kit, follow the package instructions to prepare the ingredients (such as soaking) before using. 

How is the chicken stuffed?

Samgyetang is made with a small, young chicken, equivalent to a Cornish hen, for its tender and tasty meat. If you can’t find a Cornish hen, use the smallest chicken you can find, adjusting cooking time. If you need to feed more people, it’s better to cook two small chickens in a larger pot rather than one large one. It takes much longer to cook the inside of the chicken and the stuffed rice if the chicken is big, which will make the outer meat tough. 

The chicken is stuffed with soaked sweet rice (aka glutinous rice), chapssal (찹쌀). Some people stuff the chicken with ginseng, jujubes, etc., along with the rice, but I  boil them in the broth to draw out the maximum flavors. Be sure to leave enough room in the cavity for the rice to expand in volume as it cooks.

Samgyetang recipe 2

How to make the soup more flavorful?

In Korea, the restaurants specializing samgyetang are very popular. Some are also highly sought-after by tourists. Those restaurants usually feature a deeply flavored, thickened soup broth. They use all sorts of medicinal herbs and aromatics, and start with well-prepared chicken stock to boil the chicken. 

At home, we don’t generally go that far. But, if you like a deeper flavored, start with good quality chicken stock (commercially prepared or homemade). I sometimes make a chicken stock with the roast or boiled chicken remains and use it as a base for samgyetang. 

To make the soup slightly thick, soak more sweet rice than the amount called for the stuffing and add to the water or chicken stock while boiling the chicken. The starch of the sweet rice will thicken the soup slightly and give a bit of sweetness to the soup. 

How to serve samgyetang?

At restaurants, the whole chicken is served uncut as one serving, but it can easily be two servings. The soup is usually not seasoned while being cooked. It’s served with salt and pepper on the side, so each person can season the broth to taste and  use the remainder to dip the meat in.

The ginseng flavored meat is tasty and tender, and the broth is rich and delicious. Also, the sticky rice stuffing that’s infused with the chicken and ginseng flavors is to die for. If you’re trying it for the first time, samgyetang will be nothing like any other chicken soup you’ve had before.

More chicken soup recipes

Dak Gomtang (Korean Chicken Soup) 
Dak Kalguksu (Chicken Noodle Soup)
Chogyetang (Chilled Chicken Soup)
Dakgaejang (Spicy Chicken Soup with Scallions)
Slow Cooker Chicken Soup with Napa Cabbage
Pressure Cooker Nurungji Baeksuk (Boiled Chicken with Rice)

Samgyetang (ginseng chicken soup)

Samgyetang (Ginseng Chicken Soup)

A classic Korean chicken soup made with a small, whole chicken and ginseng.

  • 1 cornish hen ((about 1.5 to 2 pounds))
  • 1 fresh ginseng root (or dried ginseng, rehydrated)
  • 3 tablespoons sweet rice (2 to 3 tablespoons more to boil with liquid if desired) (– soaked for 1 hour (yields about 4 tablespoons soaked))
  • 5 – 6 plump garlic cloves
  • 1 thin ginger slice ((about 1 inch))
  • 2 to 3 jujubes, daechu (대추) ((dried red dates))
  • 1 scallion white part
  • 5 to 6 cups of water (or good quality chicken stock)
  • 2 scallions (finely chopped, to garnish)
  • salt and pepper to taste
  1. Clean the chicken. Do not cut off the neck and/or tail, if they are still attached. They help keep the rice inside the cavity. Place the cleaned chicken on a cutting board or a large plate. Clean the inside of the cavity with a paper towel to remove the blood.
  2. Stuff the cavity with the sweet rice and a couple of garlic cloves, leaving room (about 1/4 of the cavity) for the rice to expand as it cooks.
  3. Tightly close the cavity with a toothpick or a small skewer. This will keep the rice inside the cavity while being cooked. Then, cross the legs and tie together with kitchen twine. Or, you can make a cut on the bottom part of one thigh and insert the other thigh through to keep the legs crossed together.
  4. In a medium size pot, place the chicken and add 5 to 6 cups of water (or enough to cover the chicken) or chicken stock. See note. Add the garlic, ginger, jujubes, and ginseng. If the chicken came with the neck that’s been cut off, add to the pot. Also add the extra sweet rice to thicken the soup, if using.

  5. Bring it to a boil over medium heat. Skim off the foam on top. Cover, and boil for 20 minutes. Reduce the heat to medium low and boil, covered, for about 20 to 30 minutes. Adjust boiling time depending on the size of the chicken.
  6. Serve piping hot with the chopped scallions and salt and pepper on the side so each person can season to taste.

This recipe is an update of the original recipe posted in August 2014.

You can also use a samgyetang kit (commercially packaged dry ingredients for samgyetang). Follow the package instructions to prepare the dry ingredients to use in this recipe. Usually soaking is required.

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