+
+
- ✔Subin Authentic Korean Samgyetang Herb Mix - Ginseng & Jujube Soup Ingredients 70g€3.50
- ✔Chungjungone Authentic Korean Pure Black Pepper - Soon Hoo Chu 100g€3.95
- ✔Chungjeongone Miwon Flavored Salt - Mat Sogeum 500g€3.49
-
수빈 삼계탕 재료 70g
×1 - ↳ Subin Samgyetang Ingredient Pack 70g — the essential pouch holding the ginseng and medicinal herbs that define Samgyetang.
-
(1+1) 청정원 순후추 100g
×1 - (1+1) Chung Jung One Pure Black Pepper 100g — samgyetang is traditionally eaten dipped in salt and pepper; pair it with the seasoned salt.
-
청정원 미원 맛소금 500g
×1 - ↳ Chungjungone Miwon Seasoned Salt 500g — traditional Samgyetang is seasoned with salt at the table, so this salt is a must.
-
1 small whole chicken
pollo pequeño / pollo entero -
glutinous rice
arroz glutinoso -
garlic
ajo -
thin spring onion
cebolleta / puerro fino -
coarse salt (to clean the chicken)
sal gruesa -
1/2 cup sweet (glutinous) rice, about 90g
-
1 small young chicken, about 500–600g
-
1.5–2L water
Soak 1/2 cup of glutinous rice in water for at least 30 minutes. Skip this and the rice inside will stay hard and undercooked.
Rinse the inner cavity of the chicken, removing giblets and fat. Cut off the yellow fat near the tail so the broth is less greasy.
Fill the chicken cavity only 70–80% full with the soaked rice, 2–3 garlic cloves, and the jujubes from the Subin pack. Overpacking makes it burst while cooking.
Cross the legs in an X and tuck them into the belly opening, or secure with a toothpick, so the rice doesn't leak out.
Place the chicken in a deep pot and pour 1.5–2L water until it's just submerged. Add the remaining Subin pack (ginseng and herbs).
Add 1 coin broth tablet. Stir until it fully dissolves.
Bring to a boil over high heat. Skim off the grey foam that rises to the top. If you don't, the broth turns cloudy and murky.
Lower to medium-low, cover, and simmer gently for 40 minutes. It's done when the broth turns milky and the leg pulls away easily.
Carefully move the chicken to a bowl. The meat is tender, so support it with two ladles.
Pour the hot broth into the bowl and top with sliced spring onion.
Set the Miwon seasoned salt and pepper on the side. Traditionally the broth is left unsalted — you dip the meat in salt as you eat.
Can I adjust the spice level?
Samgyetang is naturally mild and not spicy. If you want heat, serve it with chopped green chili or a side of kimchi.
How many servings?
One chicken serves 1–2 people. Sharing the broth generously makes it plenty for two.
How do I store leftovers?
Cool the chicken and broth, then store in an airtight container: 2–3 days refrigerated, up to 1 month frozen. Add a little water when reheating.
What if I don't have ginseng or find its aroma strong?
Ginseng is already included in the Subin pack, so no need to buy it. If the aroma feels too strong, add less ginseng.
What cookware do I need?
A pot deep enough to submerge the chicken, a ladle to skim foam, and a toothpick (or cooking twine) are all you need.
Is it good for beginners or kids?
Yes — it's gentle and tender, great for both. For kids, debone the meat and stir the rice and meat into the broth so it's easy to eat.
