Korean Chicken Soup (Samgyetang) with Ginseng and Rice
Korean chicken soup, or samgyetang, is a small whole bird simmered with ginseng, jujubes, and garlic until the meat slips off the bone and the broth turns milky and rich. This version uses a cornish hen and sticky rice to keep things weeknight reasonable, while still delivering that deep, restorative flavor.
Fall-apart chicken, tender rice that soaks up every drop of broth, and a gentle herbal warmth from the ginseng make this a one-pot meal that feels like it simmered all day, not just 90 minutes.
Why This Korean Chicken Soup Works
The rice cooks right inside the bird, absorbing the chicken’s juices and turning creamy, almost like a risotto. The broth gets its body from slowly melting collagen in the skin and bones, never from a shortcut.
Fresh ginseng adds an earthy, slightly bitter note that balances the rich broth. If you’ve never cooked with it, it’s far more approachable than it sounds.
Ingredients
- 1 small whole chicken (2.5-3 lbs) or cornish hen: the smaller the bird, the more tender the meat
- 1/2 cup glutinous rice (sweet rice): rinsed and soaked 30 minutes
- 5 cloves garlic: peeled and lightly smashed
- 3-4 jujubes (dried red dates): available at Korean markets
- 1 fresh ginseng root: (or 2 dried ginseng pieces): the core flavor of the soup
- 2 green onions: 1 for the broth, 1 for garnish
- 1 tsp salt: plus more to taste
- Water: enough to cover the chicken
Variations / Substitutions
- No ginseng: use a 2-inch piece of fresh ginger and increase garlic to 8 cloves for a different, but still warming, broth.
- No jujubes: a few dried goji berries or a small dried date will add a similar subtle sweetness.
- Protein swap: bone-in, skin-on chicken thighs work in a quicker version. Simmer everything with the soaked rice for about 45 minutes.
- Grain-free: skip the rice entirely and serve the soup with steamed short-grain rice on the side instead.
- For another comforting Korean soup, try seolleongtang (ox bone soup).
How to Make Korean Chicken Soup (Samgyetang)
Step 1: Clean and Salt the Chicken
Rinse the 2.5-3 lb chicken inside and out, then pat it completely dry with paper towels. Rub the 1 tsp salt all over the skin and into the cavity.
The skin should feel tight and slightly tacky after salting. Sit the bird on a cutting board while you ready the other ingredients.
Step 2: Stuff the Chicken with Rice and Ginseng
Drain the soaked 1/2 cup glutinous rice and stuff it into the chicken’s cavity, along with the ginseng root, jujubes, and smashed garlic cloves. Fold the legs over the opening or use a toothpick to close it loosely.
The cavity will be full but not packed tight. A few grains of rice might escape during cooking, which is fine.
Step 3: Simmer the Soup
Place the stuffed chicken in a large pot and pour in enough cold water to cover the bird by about 2 inches. Tuck one green onion into the water and bring it to a boil over high heat. Once boiling, lower the heat to a gentle simmer, cover, and cook for 90 minutes.
In the first 10 minutes, skim any foam that rises to the surface. After that, just let the pot bubble softly. The broth will turn a milky white color and the chicken will be very tender, its meat pulling away from the leg joint.
Step 4: Shred and Ladle the Soup
Lift the chicken carefully from the pot and transfer it to a cutting board. Let it cool for a minute or two, then shred the meat into large bite-size pieces. Return the shredded chicken to the broth or pile it on a plate for serving. Ladle the hot soup and any rice that fell into the pot into deep bowls. Top with the remaining sliced green onion and serve immediately.
The sticky rice will have puffed up and absorbed the broth’s richness, making every spoonful hearty and creamy. Serve it while the steam rises, with a tiny dish of salt mixed with black pepper for dipping.
Tips for the Best Samgyetang
- The chicken will be very soft, so use two spatulas to lift it out of the pot instead of tongs.
- For a deeper garlic flavor, give the cloves a firm smash before stuffing them into the bird.
- You can eat the ginseng root. Slice it thin and add it back to the soup for a pleasantly woody, earthy bite.
- If you want a quick version, use bone-in chicken thighs and cook everything, rice included, for about 45 minutes until the rice is tender.
Simmer times by chicken weight:
| Chicken Weight | Simmer Time |
|---|---|
| 2-2.5 lbs | 75 mins |
| 2.5-3 lbs | 90 mins |
| 3-3.5 lbs | 2 hours |
Storing Leftover Samgyetang
Refrigerate the chicken whole in its broth for up to 3 days. The rice will continue to swell, so the soup will thicken in the fridge.
Reheating works best on the stovetop. Pour the soup into a pot, add a splash of water if it’s too thick, and heat gently until steaming.
What to Serve with Samgyetang
A small plate of kimchi cuts through the richness of the broth with its sharp, fermented bite. Steamed short-grain rice on the side isn’t needed since there’s plenty inside the bird, but a bowl of plain rice can soak up the last of the soup. For a fresh contrast, a quick cucumber salad with vinegar and a pinch of sugar balances the herbal notes.
Frequently Asked Questions
Can I make this soup in an Instant Pot?
Yes. Use the same ingredients and cook on high pressure for 30 minutes, then let the pressure release naturally for 15 minutes.
My broth turned a little cloudy. Is that okay?
Absolutely. The rice releases starch during cooking, which gives samgyetang its signature milky appearance. It’s a sign the soup will taste full and creamy.
Can I double the recipe?
Yes, use two small chickens in a larger pot, add enough water to cover both, and extend the simmer time by 10-15 minutes if they’re crowded.
What if I can’t find glutinous rice?
You can use short-grain white rice instead, but it won’t get as creamy. Soak it for 20 minutes before stuffing.
Korean Chicken Soup (Samgyetang) Recipe
Ingredients
Method
- Rinse the chicken, pat it dry, and rub it all over with the salt.
- Stuff the drained rice, ginseng, jujubes, and garlic into the cavity, then close the legs.
- Place the chicken in a pot, cover with cold water by 2 inches, add one green onion, and bring to a boil. Reduce to a simmer, skim the foam, and cook for 90 minutes.
- Lift the chicken out, shred the meat, return it to the broth, then ladle into bowls and top with the remaining sliced green onion.
