Steamed Korean Ginseng Chicken Soup (Samgyetang)

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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

1 (about 3 lbs), cleaned whole young chicken
1/2 cup, soaked for 1 hour glutinous rice
1 small piece (about 1 inch) Korean red ginseng root
5 dried jujubes (Korean dates)
6 whole garlic cloves
2, cut into 2-inch pieces green onions
8 cups water
to taste salt
to taste black pepper

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Instructions

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.
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.
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.
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.