Steamed Korean Ginseng Chicken Soup (Samgyetang)

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nourishing, aromatic chicken soup featuring whole young chicken stuffed with glutinous rice and infused with Korean red ginseng and jujubes. This Korean recipe, ready in about 75 minutes, pairs whole young chicken, glutinous rice, Korean red ginseng root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 4 Korean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Drain 1/2 cup soaked glutinous rice and stuff it inside the cavity of 1 whole young chicken (about 3 lbs) along with 6 whole garlic cloves and 5 dried jujubes.
  2. Step 2: Place the stuffed chicken in a large pot and add 8 cups water, 1 small piece (1 inch) Korean red ginseng root, and 2 green onions cut into 2-inch pieces.
  3. Step 3: Bring to a boil over high heat, then reduce to low and simmer gently, uncovered, for 1 hour until the chicken is tender and the broth is flavorful.
  4. Step 4: Remove the chicken carefully and serve the broth hot, seasoning with salt and black pepper to taste. Serve chicken whole or carved with broth on the side.

Frequently asked questions

How long does Steamed Korean Ginseng Chicken Soup (Samgyetang) take to make?

Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Korean Ginseng Chicken Soup (Samgyetang)?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole young chicken from drying out.

Can I substitute ingredients in Steamed Korean Ginseng Chicken Soup (Samgyetang)?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Korean Ginseng Chicken Soup (Samgyetang) for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Steamed Korean Ginseng Chicken Soup (Samgyetang)?

Korean korean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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