Samgyetang is a warm soup for hot summer days. It is especially popular to eat this chicken soup on sambok (삼복) days, which are three distinct days of the lunar calendar—Chobok (초복), Jungbok (중복), and Malbok (말복)—commonly among the hottest and most sultry summer days in Korea.[3][4] Eating samgyetang on these days is believed to promote health.

Some specialty restaurants in South Korea serve nothing but samgyetang, having gained local popularity through their special recipes for the dish, which are often kept as secrets. The dish is sometimes accompanied by a small complimentary bottle of insam-ju (ginseng wine) in certain restaurants

"Samgyetang is Cooking Instructions"


1. Cut the tail a little apart, scrape out the guts and blood vessels, then wash them to drain.
2. Wash glutinous rice for about 2 hours and remove it from the placenta. Put the seeds on the chicken's stomach and add 2 slices of glutinous rice and garlic, 2 pieces of jujube and male ginseng, respectively, to tie the split with a string or sew it up with a toothpick.
3. Put the chicken in a pot that can hold about four chickens and boil it with water. When it boils up, reduce the heat and simmer for more than 1 hour.
4. When the chicken is tender, remove it, pull out a string or toothpick, and season the soup with (a) seasoning.
5. Boil the soup one by one in a large bowl or a small pot and add salt, ground pepper, and chopped green onion separately[8].