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    Home » Chicken

    Samgyetang (Ginseng Chicken Soup)

    Published 08/15/2018. Updated 07/27/2021

    Jump to Recipe

    Samgyetang (ginseng chicken soup) is a nourishing soup that’s made with a small, young chicken for its tender and tasty meat. The ginseng flavored meat is tasty and tender, and the broth is rich and delicious!

    DSC 5082 2 1 - Samgyetang (Ginseng Chicken Soup)

    This boiling hot ginseng chicken soup, called samgyetang (삼계탕), is an iconic summer dish in Korea.Sam(삼) refers to ginseng (insam, 인삼), gye (계) means chicken, and tang (탕) is soup. It’s extremely popular as a nourishing food which helps fight the summer heat. As the Korean saying goes, eating the hot soup is “fighting the heat with heat.”

    On sambok (삼복) days, it’s a Korean tradition to eat foods that are healthy and restorative. Samgyetang is a popular choice. Sambok days are 3 distinct days that mark the hottest summer period. Based on the solar terms (24 seasons based on lunar calendar), they are chobok (초복, beginning), jungbok (중복, middle), and malbok (말복, end). Tomorrow is malbok, which means the summer is winding down!

    Hope you get to enjoy samgyetang before the summer goes by. But, don’t worry about it even if you don’t get to, this ginseng soup is a nutritious, comfort food which you can enjoy all year around! Here’s everything you need to know about Korean ginseng chicken soup!

    DSC 5098 1 - Samgyetang (Ginseng Chicken Soup)

    Ginseng for samgyetang

    Ginseng is highly prized for its medicinal benefits, including boosting energy and the immune system.

    If you can’t find ginseng, you can omit the ginseng from this recipe and still make a tasty chicken soup, although, without ginseng, it can’t be called ginseng soup. In Korea, whole chicken soup made without ginseng is called baeksuk (백숙). When I don’t have ginseng, I also make another type of chicken soup called dak gomtang(닭곰탕).

    Korean markets around here sell fresh ginseng in the summer for samgyetang. I usually buy a pack and freeze the leftovers. You can also use dried ginseng roots after soaking in the water to soften. Of course, use that water to cook the chicken.

    Garlic, ginger, and jujubes (daechu, 대추) are other common ingredients. Jujubes are quite sweet, so do not use too many of them. Sometimes, other medicinal herbs such as milk vetch roots (hwanggi, 황기) are added as well as chestnuts and ginkgo nuts.

    For the convenience, you can find samgyetang kits in Korean markets. They usually contain dried ginseng, jujubes, dried chestnuts, sweet rice, etc. If you choose to use a kit, follow the package instructions to prepare the ingredients (such as soaking) before using.

    DSC 0062 1 e1531883889951 - Samgyetang (Ginseng Chicken Soup)

    How to stuff the chicken

    Samgyetang is made with a small, young chicken for its tender and tasty meat. Here in the U.S., I use Cornish hen, which is a young small chicken variety. 

    If you can’t find a Cornish hen, use the smallest chicken you can find, adjusting cooking time. If you need to feed more people, it’s better to cook two small chickens in a larger pot rather than one large one. It takes much longer to cook the inside if the chicken is big, which will cause the outside to be overcooked.

    The chicken is stuffed with soaked sweet rice (aka glutinous rice), chapssal (찹쌀). Some people stuff the chicken with ginseng, jujubes, etc., along with the rice, but I boil them in the broth to draw out the maximum flavors. Be sure to leave enough room in the cavity for the rice to expand in volume as it cooks.

    PicMonkey Collage e1534603994755 - Samgyetang (Ginseng Chicken Soup)

    How to make the soup more flavorful

    In Korea, the restaurants specializing samgyetang are very popular. Some are also highly sought-after by locals and tourists. Those restaurants usually feature a deeply flavored, thickened soup. They use all sorts of medicinal herbs and aromatic vegetables, and start with well-prepared chicken stock to boil the chicken.

    At home, we don’t generally go that far. But, if you like a deeper flavor, start with good quality chicken stock (commercially prepared or homemade). I sometimes make chicken stock with the roast or boiled chicken remains and use it as a base for samgyetang.

    To make the soup slightly thick, soak more sweet rice than the amount called for the stuffing and then add to the water or chicken stock while boiling the chicken. It would be even better if you blend the rice with a little bit of water for a creamier texture. The starch of the sweet rice will thicken the soup slightly and give a bit of sweetness to the soup.

    DSC 5116 - Samgyetang (Ginseng Chicken Soup)

    How to serve samgyetang

    At restaurants, the whole chicken is served uncut as one serving, but it can easily be two servings. The soup is usually not seasoned while being cooked. It’s served with salt and pepper on the side, so each person can season the broth to taste and use the remainder to dip the meat in.

    The ginseng flavored meat is tasty and tender, and the broth is rich and delicious. Also, the sticky rice stuffing that’s infused with the chicken and ginseng flavors is to die for. If you’re trying it for the first time, samgyetang will be nothing like any other chicken soup you’ve had before!

    More chicken soup recipes

    Dak Gomtang (Korean Chicken Soup)
    Dak Kalguksu (Chicken Noodle Soup)
    Chogyetang (Chilled Chicken Soup)
    Dakgaejang (Spicy Chicken Soup with Scallions)
    Slow Cooker Chicken Soup with Napa Cabbage
    Pressure Cooker Nurungji Baeksuk (Boiled Chicken with Rice)

    Watch how to make it

    For more Korean cooking inspirations, follow  along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 5131 e1563515692375 300x300 - Samgyetang (Ginseng Chicken Soup)

    Samgyetang (Ginseng Chicken Soup)

    4.64 from 60 votes
    Main Course
    Prep Time: 20 minutes minutes
    Cook Time: 50 minutes minutes
    Servings: 2
    Print Recipe

    Ingredients

    • 1 Cornish hen (about 1.5 pounds)
    • 1 fresh ginseng root (or dried ginseng, rehydrated) See note 1
    • 3 tablespoons sweet rice (2 to 3 tablespoons more to boil with liquid if desired) -- soaked for 1 hour (yields about 4 tablespoons soaked) - see note 2
    • 5 - 6 plump garlic cloves
    • 2 thin ginger slices (about 1 inch)
    • 2 to 3 jujubes, daechu (대추)
    • 1 scallion white part
    • 5 to 6 cups of water (or good quality chicken stock)
    • 2 scallions finely chopped, to garnish
    • salt and pepper to taste

    Instructions

    • Clean the chicken. Do not cut off the neck and/or tail, if they are still attached. They help keep the rice inside the cavity. Place the cleaned chicken on a cutting board or a large plate. Clean the inside of the cavity with a paper towel to remove any blood. Fold the attached neck into the cavity to close the hole. 
      Samgyetang recipe 4 - Samgyetang (Ginseng Chicken Soup)
    • Stuff the cavity with the sweet rice and a couple of garlic cloves, leaving room (about 1/4 of the cavity) for the rice to expand as it cooks. You can also cut off some offshoots of the ginseng and add to the cavity if you like.
      Samgyetang recipe 5 - Samgyetang (Ginseng Chicken Soup)
    • To keep the rice inside the cavity while being cooked, use of one of these two methods: (1) Make a small cut through the thick skin part between one thigh and the cavity opening, but not too close to the edge. Then, use your finger to expand the hole enough to fit the end part of a leg. Bring the other leg over, and insert the end part through the hole to keep the legs crossed together, tucking the tail in to close the opening (see the photos above); or (2) Simply cross the legs and tie together with kitchen twine. Tightly close the cavity with a toothpick if necessary. 
      DSC 0521 600x402 - Samgyetang (Ginseng Chicken Soup)
    • In a medium size pot, place the chicken and add 5 to 6 cups (or enough to cover most of the chicken) of water or chicken stock. Add the garlic, ginger, jujubes, and ginseng. If the chicken came with the neck that's been cut off, add to the pot. Also add the extra sweet rice to thicken the soup or in a herb bag to cook separately, if desired.
      DSC 0562 600x402 - Samgyetang (Ginseng Chicken Soup)
    • Bring it to a boil over medium high heat. Skim off the foam on top. Cover, and boil for 15 minutes. You can add more water/broth if needed. Reduce the heat to medium low and boil, covered, for about 25 minutes, depending on the size of the chicken. Turn the heat off and rest the chicken in the pot for about 10 minutes. See note 3. 
      DSC 0570 600x402 - Samgyetang (Ginseng Chicken Soup)
    • Serve piping hot with the chopped scallions and salt and pepper on the side so each person can season to taste.

    Notes

    1. You can also use a samgyetang kit (commercially packaged dry ingredients for samgyetang). Follow the package instructions to prepare the dry ingredients to use in this recipe. Usually soaking is required.
    2. If you like chicken flavored sweet rice, soak more rice, put in a herb pouch and add to the pot to cook with the chicken. 
    3. If you're cooking 2 chickens, increase the second cooking time (over medium low) by 10 more minutes. 
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Reader Interactions

    Comments

    1. Vivian says

      May 29, 2024 at 9:42 pm

      5 stars
      Thank you so much for this lovely recipe! My 78 yo Korean mother has come down with Covid and I’ve made several of your dishes for her over the past week. I was a bit nervous each time because she can be quite picky, but everything was delicious. She especially loved this one!

      Reply
      • Hyosun says

        June 08, 2024 at 10:01 pm

        oh happy to hear that! Hope she gets better soon.

        Reply
    2. Jacq says

      November 06, 2023 at 7:14 am

      Why does my broth turns brown? How do I make it milky white?

      Reply
      • Hyosun says

        November 08, 2023 at 9:04 pm

        Did you skim off the foam when it was coming to a boil? The broth from boiling a chicken usually does not get milky white. If you’re looking to achieve milky broth some samgyetang restaurants offer, the restaurants add some other ingredients to make milky broth. They probably boil extra chicken bones and parts to make broth too. You can add some sweet rice to the water or use chicken stock to boil the chicken. The starch of the sweet rice will thicken the soup slightly and give a bit of sweetness to the soup.

        Reply
    3. Ailina says

      July 21, 2023 at 2:53 am

      Hi i hv a question. Can we serve this ginseng chicken to a small kid like 1yo toddler?

      Reply
      • Hyosun says

        July 24, 2023 at 11:38 pm

        I’m not an expert on the matter, but I’d suggest you don’t to be safe. Ginseng is a strong medicinal herb, so a little one year old body might not take it well.

        Reply
      • Melinda says

        January 06, 2024 at 1:29 pm

        My mom is korean and i have had this soup since I was a toddler.

        Reply
        • Hyosun says

          January 08, 2024 at 4:45 pm

          Nice! Hope you try making it.

          Reply
    4. Justin says

      February 14, 2023 at 12:23 pm

      Hi Hyosun, Is it normal to eat the ginseng in the soup? Your picture shows large chunks of ginseng root – which I used. They taste delicious, but I was wondering if it is culturally acceptable to eat the cooked roots.

      Reply
      • Hyosun says

        February 14, 2023 at 1:47 pm

        Yes definitely! enjoy!

        Reply
    5. James Slocomb says

      June 22, 2022 at 4:32 pm

      5 stars
      While on a port visit to Inchon in 1984 with the US Navy, a friend and I were sightseeing in town when a kind Korean elder stopped us and offered to buy us dinner. We were surprised and very happy as we really wanted to try as many Korean dishes as we could. The Korean gentleman treated us to a super delicious Chicken stuffed with rice which was cooked in a tall cast iron pot in the shape of a pagoda. Ever since then, I have been searching for the name of that dish and I think I have found it with your Samgyetang (Ginseng Chicken Soup) recipe. I can’t wait till our summer heats up to the three dog days of the year to try this recipe. Thank you SO much!

      Reply
    6. Lynne says

      April 10, 2022 at 10:56 pm

      Hi, thanks for all the wonderful recipes!
      Would chopped chicken do in this recipe? Or it has to be whole?

      Reply
      • Hyosun says

        April 19, 2022 at 1:23 pm

        oh not conventional but you can achieve the similar flavor with cut up chicken.

        Reply
      • Febry says

        September 10, 2022 at 12:36 pm

        Hi.

        I saw a ginseng look alike named Doraji. Can I use it?

        Reply
        • Hyosun says

          September 10, 2022 at 1:26 pm

          Hi! Not the same thing, but won’t hurt to add.

          Reply
    7. Claudia says

      March 20, 2021 at 2:23 pm

      5 stars
      Hello Hyosun,

      I do not have a Korean mother-in-law but if I had one, I’d surely impress her with your Samgyetang recipe 🙂 thank you for teaching me how to cook samgyetang step by step.

      I first tried at the end of the summer and now, while having a cold, I am trying ro fight or with the soup as well!

      I have recently ordered samgyetang from a Korean restaurant in Bucharest, Romania (Europe) and it was blunt compared to mine (I mean, yours from the site)!

      I’d have a question though, what are the herbs used in some restaurants for seasoning samgyetang?

      Thank you

      Reply
    8. Alex says

      December 13, 2020 at 9:07 am

      Would it be possible to make this with chicken parts?

      Reply
    9. Lindsay says

      November 01, 2020 at 4:36 am

      Can I make this using an Instant Pot pressure cooker?

      Reply
    10. Rosario Aydil says

      September 11, 2020 at 3:16 am

      Thank you for your Recipe I love Korean food I spend 6 years in Korea I can not wait to order gengsin I live in Turkey now there’s not a whole lot of oriental store I have order from Amazon I have no option but to order thank you do you have a recipe book for your recipe again thank you
      Rosario Aydil

      Reply
    11. Joanne says

      August 10, 2020 at 3:53 am

      Do you season with salt? If no ginseng available could we use other option?

      Reply
      • Hyosun says

        August 10, 2020 at 10:07 am

        Yes season with salt. You can simply leave the ginseng out. Koreans make a similar dish without ginseng, and then it’s called baeksuk.

        Reply
    12. Linda says

      August 03, 2020 at 1:59 pm

      Hi was wondering where to buy jujubes
      What do they taste like
      Thank you

      Reply
      • Hyosun says

        August 05, 2020 at 5:53 pm

        Korean or Asian markets usually sell dried jujubes all year round. They are chewy, and nicely sweet with an earthy fruity flavor.

        Reply
    13. S L says

      March 31, 2020 at 9:08 pm

      Hello,
      Is ginseng usually not recommended for pregnant women? I’ve been reading few sources that say that… so just wondering!

      Reply
      • Hyosun says

        December 23, 2021 at 9:57 am

        oh I’m not sure.

        Reply
      • Kate says

        August 04, 2022 at 2:25 pm

        My acupuncturist recommended against using ginseng while pregnant. They said it may “move the blood” too much.

        Reply
    14. san says

      December 31, 2019 at 8:57 pm

      Do you cook it with all the skin? I would cut it off.

      Reply
      • Hyosun says

        December 31, 2019 at 10:18 pm

        It’s totally up to you.

        Reply
    15. Audrey-Rose Cheng says

      August 26, 2019 at 8:55 pm

      I was wondering if your putting two chickens do you just double the recipe? Including time?

      Reply
      • Hyosun says

        August 27, 2019 at 12:58 am

        Double everything but not the time. You’ll need to cook longer, but not as much as double the time. It’s best to check doneness by cutting a little through the thick thigh part or into the cavity if you stuffed it with rice and see if the rice is cooked. Hope this helps.

        Reply
    16. Susan says

      May 07, 2019 at 12:39 am

      Hi! Can this be done with Instant pot?

      Reply
      • Hyosun says

        May 08, 2019 at 8:25 pm

        Yes it can be. Adjust the time depending on the size of the chicken.

        Reply
      • Hyosun says

        May 13, 2019 at 10:01 am

        Yes you can cook it in the Instant pot.

        Reply
    17. Ruth says

      March 20, 2019 at 4:14 am

      When you say chestnuts does that mean the actual nut that is from the tree, or water chestnuts? And how much of the chestnuts or ginkgo would you put in the broth?

      Reply
      • Hyosun says

        July 23, 2020 at 7:31 pm

        oh sorry missed the question. Actual chestnuts

        Reply
    18. Cynthia says

      January 11, 2019 at 12:25 am

      Can I use slow cooker to make ginseng chicken?

      Reply
      • Hyosun says

        January 11, 2019 at 10:27 am

        It should work. Not the same, but see my Slow Cooker Chicken Soup with Cabbage as a ref. Also, samgyetang made with a small young chicken is quick to cook over the stove top.

        Reply
    19. Lynn Pham says

      September 25, 2018 at 5:37 pm

      Hi! If I am using my instant pot would I have to rehydrate the ginseng?

      Thanks!

      Reply
      • Hyosun says

        September 27, 2018 at 10:06 pm

        Sorry not sure. I’ve never tried the dry one in the instant pot. I’d soften it a little and then try it for the first time. And then, depending on how it turns out, you can see if you need to or not next time. Let me know how it turns out. It’ll be interesting to know.

        Reply
    20. Loan says

      July 15, 2018 at 8:15 am

      I’m from Sweden where can I buy ginseng root?somone know the website I can order from?

      Reply
      • Hyosun says

        August 18, 2018 at 12:15 pm

        Is Amazon.com an option for you? Not sure how overseas shipping works, but there’s also Hmart.com. Sorry I’m just not familiar with European on-line shopping, but let’s hope to hear from other people here.

        Reply
    21. Sung Kyong, Kim says

      April 19, 2018 at 2:47 am

      Can I use the pictures and recipe?? I need for my app project. I am doing Korean recipe app.

      Reply
      • Sung Kyong, Kim says

        April 19, 2018 at 2:48 am

        Of course, I will leave the site, too. 🙂

        Reply
      • Hyosun says

        April 27, 2018 at 12:21 am

        Are you doing that as a school project?

        Reply
    22. Edie says

      October 03, 2017 at 12:04 pm

      May I use the same ingredients in the samgyetang and cook them the Instant Pot using your
      Chicken with sweet rice recipe?

      Reply
      • Hyosun says

        October 03, 2017 at 1:02 pm

        Definitely! I’ve done it. Please come back and let me know how you liked it. I know other readers will appreciate it too.

        Reply
    23. Jos says

      September 26, 2017 at 3:14 pm

      I’m such a lazy cook. Can I make this in Instant Pot Pressure cooker? What would be the timing? Thanks.

      Reply
      • Hyosun says

        September 26, 2017 at 11:51 pm

        Sure! I do it all the time. 25 min to 30 min depending on the size at the poultry setting. Enjoy!

        Reply
    24. Elka says

      May 14, 2017 at 4:15 am

      Thank you! I impressed by korean mother in law with this soup 🙂 She did not believe I cook korean and was super worried her son starves! Everything I cook from your blog comes out great!

      Reply
      • Hyosun says

        May 17, 2017 at 8:59 pm

        Haha Korean mother-in-law! I’m glad to hear my recipes help you feed your Korean husband. Thanks for visiting and leaving me comments. It means a lot to me.

        Reply
    25. Lina Dewanto says

      May 03, 2017 at 10:24 am

      thanks for.this recipe. i cant find ginseng in my city. what i use for replace the ginseng? i’m really curious the taste of this soup 🙁 i hope can cook it…

      Reply
    26. deebee says

      September 19, 2016 at 8:10 pm

      do you think it can be made in a croc pot?

      Reply
      • Hyosun says

        September 19, 2016 at 8:31 pm

        I haven’t tried it, but I think it will work. Let me know how it turns out if you try it.

        Reply
    27. Dee says

      July 28, 2016 at 5:43 am

      Hi! I’m really interested in trying this! How can I make the broth super milky white like the one I had in Korea? This looks sooo delish <3

      Reply
    28. Byul Tara says

      May 09, 2016 at 10:18 pm

      Hello dear,
      Thank you so much for your recipe.
      I really want to try this recipe ‘couz it looks really delicious.

      Reply
      • Hyosun says

        May 09, 2016 at 11:29 pm

        It is delicious! Hope you try it soon. Thanks for coming by!

        Reply
    29. Sue says

      May 08, 2016 at 9:41 pm

      Hi, just wondering what is sweet rice? Korean rice?

      Reply
      • Hyosun says

        May 09, 2016 at 12:01 am

        Hi Su – Sweet rice is glutinous rice, called chapssal in Korean. It’s much stickier than regular short grain rice. Hope this helps.

        Reply
    30. edwin says

      March 14, 2016 at 10:33 pm

      can I check with you, can I cook this without the rice? will it taste different?

      Reply
      • Hyosun says

        March 14, 2016 at 11:48 pm

        Yes you can omit the rice, and it won’t make the taste different. Enjoy!

        Reply
    31. Susanne says

      March 13, 2016 at 12:42 pm

      I guess I would like this dish. Once in a while the Chinese merchant I use to buy at has fresh ginseng. I’m going to buy some next time and try this recipe. How exactly is it served? In a bowl from where everybody ladles broth into a personal soup bowl and some of the meat, rice and vegetables? Is there served additional rice?

      Reply
    32. Trinh says

      July 22, 2015 at 10:37 pm

      Hi, thanks for your recipe.
      I am just back from Korea and really enjoyed Ginseng chicken soup there (Tosokchon).
      I also brought some fresh ginseng home and would like to try with your recipe.
      But, is it safe for children under 10 to eat this chicken soup?

      Reply
    33. Peter says

      June 17, 2015 at 4:26 am

      Hello dear, thank you very much for sharing your Samgyetang recipe, but I wonder do you know any Korean restaurant in bay area, north ofCalifornia, cook this kind of dish? thanks again.

      Reply
      • Hyosun says

        June 22, 2015 at 11:14 pm

        I am not familiar with northern California, but typed “samgyetang” on Yelp San Francisco and saw a few restaurants serving the dish. See if any is closed to where you live. Hope you find one.

        Reply
    34. Yanna says

      April 28, 2015 at 12:19 pm

      Hi. I’m wondering if I can I use normal rice instead the sweet rice to put inside the chicken?

      Reply
      • Hyosun says

        April 29, 2015 at 12:07 am

        You can, but the sweet rice is traditionally used because they stick together. Normal rice will mostly separate in the soup. It will be a little different but I am sure you can still enjoy it. Happy cooking!

        Reply
        • Yanna says

          May 12, 2015 at 10:07 am

          Thank you 🙂

          Reply
    35. Claudia says

      February 12, 2015 at 8:54 pm

      Hello, I love all your recipes, especially because they’re written in English for this Korean-American mom who has a hard time understanding written Korean. 🙂 My question for you is: is sweet rice the regular Korean rice we get in the Korean markets? Is it something different? If so, what’s it called in Korean (so I can ask the Korean ladies at the Korean grocery store). Thank you!

      Reply
      • Hyosun says

        February 14, 2015 at 1:04 am

        Not the same as regular rice. It’s called 찹쌀, chapssal.

        Reply
    36. James says

      January 26, 2015 at 1:43 am

      Thanks for the recipe! I used it and made my first sam gye tang today. SOO good! 🙂

      Reply
      • Hyosun says

        January 26, 2015 at 9:41 pm

        So happy to hear that! Thanks for stopping by to let me know!

        Reply
    37. Josh L. says

      January 05, 2015 at 4:26 pm

      Tried your recipe, came out fabulous! I couldn’t find fresh Ginseng in the Korean markets in Chicago, so I used dry and soaked per your recommendation.

      Also, next time, I would definitely not over-fill the chicken with the sweet rice. With the cooking times from the recipe, the rice wasn’t as cooked as I would have wanted it to be.

      The cornish hens had a plastic bag filled with the chicken innards. Make sure to check yours for that before boiling!

      Reply
      • Hyosun says

        January 06, 2015 at 7:33 pm

        Glad to here it came out well for you! You’re right. Over-stuffing will take longer to cook the rice inside, which may overcook the chicken. Thanks!

        Reply
    38. Christy says

      December 15, 2014 at 8:02 am

      Love this! I’m so happy for these recipes…now I can have all my favorite Korean dishes when I leave Korea. So sad to be leaving..

      Reply
      • Hyosun says

        December 15, 2014 at 11:02 am

        That must be tough! Hopefully you can go back there soon. In the mean time, I’m glad you can cook some of your favorites using my recipes. Safe travels!

        Reply
    39. Grace Lew says

      December 08, 2014 at 2:56 pm

      oh thank goodness I found your blog! I’m stuck all the way out in the Czech Republic and getting desperate for recipes. I’m excited to try this recipe. Any suggestions on how to make this work in a slow cooker? Thank you Ms. Ro!

      Reply
      • Hyosun says

        December 08, 2014 at 11:05 pm

        This doesn’t take that long to cook, so it will be best to be done over the stove top. I haven’t cooked this soup in a slow cooker, so not sure how long it will take this small chicken with stuffing inside to cook. Thanks for finding my blog! I hope you find many recipes to try.

        Reply
        • Ginger says

          October 26, 2016 at 3:01 pm

          I made the soup in a crock pot, cooked on low 6 hours. It was perfect. Delicious recipe.

          Reply
          • Hyosun says

            October 31, 2016 at 10:46 pm

            Great to know! Thanks! I am sure my readers want to know that as well.

            Reply
        • Gulsen says

          September 01, 2019 at 10:34 am

          5 stars
          This soup was simply our favourite dish during our visit to Korea ,and me and my husband already missed the flavour. Thanks for sharing! I probably won’t be able to find ginseng though, I believe we will still enjoy the soup without it. Loves!

          Reply
    40. Myung Moon says

      November 23, 2014 at 9:08 pm

      My kids love the sweet glutinous rice so I usually stuff extra rice in a large Japanese tea bag and cook them together. Just rip the bag open and enjoy!

      Reply
      • Hyosun says

        November 23, 2014 at 11:42 pm

        That’s a great idea! Thanks!

        Reply
      • Cecilia says

        March 29, 2020 at 7:45 pm

        This is a great tip!

        Reply
    41. Nina says

      October 16, 2014 at 10:49 pm

      Thank for your recipes, this soup look good

      Reply
      • Hyosun says

        October 21, 2014 at 10:59 pm

        Thanks!

        Reply
    42. jun Santos says

      August 25, 2014 at 2:16 am

      Kindly share also korean beef stew. Thank you and God bless!

      Reply
      • Hyosun says

        August 25, 2014 at 2:57 am

        Are you talking about galbijjim? If yes, I have two recipes on the blog. Your can go to the Recipe index tab, Main dish, and click on the meat. If not, Can you describe it a little so I know which dish you are talking about. Thanks!

        Reply
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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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