Pressure Cooker Korean Ginseng Chicken Soup (Samgyetang)

Image of Doris Cho
Rated 5.0 based on 1 customer reviews
Pressure Cooker Korean Ginseng Chicken Soup (Samgyetang)
Pressure Cooker Korean Ginseng Chicken Soup (Samgyetang)


  • 1 cup sweet rice
  • 3 frozen Cornish hens (18 ounces)
  • 20 cloves garlic, peeled, divided
  • 5 jujubes (Korean date), divided
  • 3 fresh ginseng roots
  • 4 green onions (1 sliced and reserved for garnish)
  • 4 cups water
  • salt and ground black pepper


For best results, we recommend using:


  1. Rinse sweet rice in a fine mesh strainer until water runs clear. Place rinsed rice in a bowl and cover with water for 30 minutes; drain.
  2. Rinse Cornish hens and fill each cavity with 2 tablespoons sweet rice, 3 cloves garlic, and 1 jujube. Seal the cavity using 2 toothpicks.
  3. Spoon remaining sweet rice into the inner pot of a pressure cooker; add Cornish hens, remaining garlic, remaining jujubes, ginseng roots, green onions, and 4 cups water.
  4. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 20 minutes on High pressure.
  5. Allow pressure to release naturally for 18 minutes. If the pin has not dropped, then set steam vent to Venting to quick-release remaining pressure. Press cancel.
  6. Place 1 hen, 1 jujube, 1 Ginseng root in each bowl and garnish with green onions. Remove toothpicks. Spoon broth and rice into each bowl, if desired. Season with salt and black pepper.
Mealthy tip:

Would you like a dipping sauce? Mix 1 teaspoon sesame oil, ½ teaspoon sesame seeds, ½ teaspoon salt, and a pinch of ground black pepper together in a bowl until sauce is well mixed. Dip pieces of Cornish hen into sauce.


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MJ Ortiz says:

I had this dish in Korea and was so excited to try it out at home. Overall I am pleased with the results. The pressure cooker plays a big part in keeping the chicken tender and flavorful. The broth had so much flavor, I wish I could bottle it up and freeze it.