top of page
Search

How to Make Korean Samgyetang with Light, Clean Broth

Korean samgyetang served in a pot on a wooden table with rice and Korean side dishes (banchan) for a complete meal

What is Samgyetang?

Samgyetang is a classic Korean chicken soup known for its clean broth, gentle herbal aroma, and deeply restorative qualities. Traditionally enjoyed during hot summer days to restore energy, it’s just as comforting in colder months when you want something warming without heaviness.


Top-down view of Korean samgyetang with whole chicken, ginseng, jujubes, scallions, and clear broth in a pot

This recipe focuses on what samgyetang does best: a clear, lightly seasoned broth, tender whole chicken, and subtle herbal depth. Instead of over-seasoning the soup, flavor is adjusted at the table, allowing the natural taste of the chicken and broth to remain front and center.

If you’re looking for a reliable, straightforward way to make samgyetang at home, this method delivers clean flavor, balance, and consistency.


Chicken leg dipped in soy sauce with a pot of samgyetang in the background and scallions floating in the broth

United MileagePlus ad with an illuminated temple at dusk, text reads See the world sooner and a Buy now button to purchase miles
Sponsored: United MileagePlus


TL;DR

  • Traditional Korean samgyetang recipe (ginseng chicken soup)

  • Light, clean herbal broth

  • Whole chicken simmered until tender

  • Seasoned simply, served with dipping sauce

  • Nourishing, comforting, and easy to digest


Korean samgyetang served in a pot with whole chicken, ginseng, jujubes, and scallions on a marble countertop with dipping sauces in the background

Ingredients

For the Soup

  • 2 small cornish hens (about 500 g each)

  • 2 liters water

  • Salt, to taste

  • Green onion, thinly sliced

Traditional additions

HEJH Ginseng Chicken Soup (Samgyetang) Preparation Stuffing – 3.17 oz (90 g)
$9.49
Buy Now
Yedawon Cornish Soup Preparation 4.23 oz (120 g)
$7.99
Buy Now


For the Dipping Sauce

  • 1/2 tbsp Korean chili flakes (gochugaru)

  • 2 tbsp soy sauce

  • 1 tbsp plum extract (maesil)

  • 1 tbsp vinegar

  • 1/2 tbsp sugar or honey

  • Minced garlic, to taste

  • Chicken broth, to taste

(Measurements based on standard tablespoons.)

Need the ingredients? 👉 Shop Korean sauces from MyFreshDash.


Step 1: Clean and Prepare the Chicken

Because samgyetang uses whole chicken, proper cleaning is essential for a clean-tasting broth.

Two whole small chickens in a roasting pan on a wooden board, prepped for making samgyetang


  • Trim off wing tips and excess fat around the neck.

Step-by-step collage showing where to locate and cut off the chicken tail for cleaning before samgyetang

  • Remove visible yellow fat around the tail and lower body.

Kitchen scissors trimming the chicken tail (parson’s nose) on a whole chicken before cooking samgyetang
Step-by-step collage trimming excess skin and fat from the chicken cavity with scissors before samgyetang

  • Rinse the cavity thoroughly under running water.

Rinsing a cleaned whole chicken under running water in a kitchen sink before making samgyetang

  • If needed, gently scrape the inside with a spoon to remove residue.

This step prevents excess oil and keeps the broth clear and mild.


Packed With Purpose gift box display with assorted snacks and treats, bowls of chips and cookies, and branding text Gifts with Impact
Sponsored: Packed with Purpose

Step 2: Optional Blanching for a Clear Broth

For an especially clean broth, blanch the chicken briefly.

Step-by-step collage blanching whole chickens in boiling water, then rinsing and washing them to clean before making Korean samgyetang


  • Bring a pot of water to a boil.

  • Add the chicken and boil for about 1 minute.

  • Remove and rinse under cold water.

This step is optional but recommended if you want the cleanest possible soup.


Step 3: Prepare the Herbal Broth

  • Add the samgyetang herbal kit to 2 liters of water.

Samgyetang ingredients on a tray: ginseng root, garlic, dried jujubes, and an herb sachet for the broth

  • Bring to a boil, then simmer for 20–30 minutes until the liquid turns lightly golden.

  • Add jujubes and ginseng halfway through if using.

Korean samgyetang broth ingredients simmering in a pot with ginseng root, dried jujubes, and an herb sachet bubbling on the stove

Once ready, remove the herbs and reserve the broth.


Step 4: Simmer the Chicken

Step-by-step samgyetang collage pouring broth over whole chicken, then simmering with ginseng, garlic, and jujubes in a pot


  • Add the cleaned chicken to the prepared herbal broth.

  • Simmer gently for about 30 minutes for 500 g chickens.

  • For larger chickens, cook for 40–50 minutes.

  • Season lightly with salt near the end.

If using a pressure cooker, the cooking time can be reduced by about half.


Step 5: Make the Dipping Sauce

While the chicken is simmering, prepare the dipping sauce.

In a small bowl, combine:

Step-by-step collage making Korean dipping sauce with gochugaru, soy sauce, vinegar, garlic, and broth, then mixing until combined


(Measurements based on standard tablespoons.)


Wang Fine Red Pepper Powder – 7.05 oz (200 g)
$7.99
Buy Now
Beksul Plum Flavored Extract 2.2lb (1kg)
$14.99
Buy Now

Add a small amount of chicken broth to loosen the sauce and adjust saltiness. The sauce should be savory with mild heat, not overpowering.

Korean samgyetang condiments in heart bowls with salt and pepper mix and spicy soy dipping sauce on a bamboo mat

Taste and adjust as needed.


Step 6: Add Mushrooms and Finish

  • Add soaked dried shiitake mushrooms during the final stage of cooking.

Samgyetang boiling on the stove with whole chicken, garlic, jujubes, ginseng, and medicinal herbs bubbling in the broth


  • Cover and simmer until the chicken is fully tender.

Covered pot of samgyetang steaming on the stove with rooster-handle lid and gentle simmer underneath

Serve the chicken in the hot broth, topped with sliced green onion. Season lightly with salt or dip the chicken into the sauce as you eat.


Korean samgyetang in a beige pot with whole chicken, ginseng, jujubes, scallions, and clear broth, with dipping sauces in the background

Helpful Tips

  • Samgyetang is traditionally seasoned very lightly. Adjust salt at the table rather than in the pot.

  • Dried shiitake mushrooms can be cleaned, sliced, and frozen for convenient use.

  • Serve with rice if desired, but the soup is satisfying on its own.

  • Reheat gently to keep the broth clear.


Packed With Purpose gift box filled with assorted snacks and treats on a table, headline reads Gifts that make an Impact
Sponsored: Packed with Purpose

FAQ

Is this traditional samgyetang?

Yes. This follows the core principles of samgyetang: whole chicken, herbal broth, light seasoning, and clean flavor.

Can I make samgyetang without a herbal kit?

Yes. While the herbal kit adds depth, the soup will still be comforting with garlic, jujubes, and chicken alone.

Can I use a regular whole chicken?

Yes. Increase cooking time to 40–50 minutes depending on size.

Is samgyetang meant to be spicy?

No. Samgyetang itself is mild. Heat is optional and usually added through dipping sauce.

Comments

bottom of page