Korean Samgyetang Chicken Soup
- 2 (2 pound) Cornish game hens
- 8 cups water
- ½ cup jujubes (dried red dates)
- 2 whole fresh ginseng roots
- 10 cloves garlic
- 2 teaspoons beef bouillon powder
- 3 cups glutinous white rice
- ¼ cup sesame oil
- 2 tablespoons kosher salt
- 2 teaspoons black sesame seeds
- 2 teaspoons ground black pepper
- 4 teaspoons chopped scallions, or to taste
- Place Cornish hens, cold water, jujubes, ginseng and garlic in a large pot; bring to a boil and reduce heat to medium. Stir bouillon into the water. Skim impurities from the surface of the water and add rice. Cover the pot with a lid and cook until rice is tender, about 45 minutes.
- Transfer Cornish hens to a cutting board and split into halves using a sharp knife.
- Divide soup into four large bowls and place half a Cornish hen into each bowl; add rice, ginseng, and jujubes. Ladle broth into the bowls. Garnish with scallions.
- Stir sesame, salt, sesame seeds, and pepper together in a dipping bowl; serve with the soup.
Jujubes are actually a member of the buckthorn family! These red dates can be purchased in Korean markets and through online stores.
What others are saying
Laura Griffin says:
This chicken soup is so hearty! Reminds me of Asian comfort food. I'm always looking to expand my palette and was pleasantly surprised by how flavorful this dish was.
Greg Jones says:
We made a batch of this Korean soup the other day, it was really good. The beef broth with garlic tastes amazing. This is definitely the soup to make when you're coming down with a cold, ginseng works like a charm.