Jeonbok Samgyetang is more than just a soup; it is a long-standing tradition of wellness in Korea. Known for its incredible ability to boost stamina and replenish vital nutrients, this dish combines the "sea’s treasure" (abalone) with the "land’s energy" (chicken and ginseng).
While the ingredient list might look intimidating with its variety of medicinal herbs, the process is actually quite simple. The result is a clean, savory broth that tastes like a hug from the inside out. Let’s get started on this nourishing journey.
Recipe Overview
Cooking Time: 120 Minutes
Difficulty: Medium
Servings: 1 Person (Hearty portion)
Total Calories: 637.45 kcal
Ingredients You Will Need
The Main Powerhouses
Raw Chicken: 600g (Small-medium size is best for tenderness)
Abalone: 60g (1-2 medium pieces)
The Stuffing
Soaked Glutinous Rice: 50g
Jujubes: 9g (approx. 3-4 pieces)
Milkvetch Root (Hwanggi): 40g
Aromatic & Medicinal Herbs (The Broth Secret)
Water: 2L
Whole Garlic: 30g
Green Onion: 55g (for boiling) + 20g (for garnish)
Medicinal Blend: Angelica root (1g), Solomon’s seal (1g), Oriental raisin tree (4g), Siberian ginseng (5g), Cnidium (2g), Deer antler (1g)
The Finish
Fine Salt (Kkot-sogeum): To taste
Step-by-Step Culinary Guide
1. Stuffing and Securing the Chicken
Thoroughly clean the chicken inside and out. Carefully stuff the cavity with the soaked glutinous rice, jujubes, and milkvetch root. To prevent the stuffing from leaking during the long boil, use a cotton string (myeongju-sil) to tie the legs together firmly.
2. Building the Broth
In a large, heavy-bottomed pot, place the prepared chicken. Add the 2 liters of water, green onions, whole garlic, and the remaining medicinal herbs. Most importantly, add the abalones that have been scrubbed clean with a brush. The shells can be left on for extra mineral depth, but ensure they are spotless.
3. The Patient Simmer
Bring the pot to a boil over high heat, then reduce to a medium-low simmer. Let it cook for approximately 2 hours. As the liquid transforms into a milky, opaque broth, it absorbs all the goodness from the herbs and bones.
4. Skimming and Refining
Once the broth is rich and the chicken is tender, remove the medicinal herbs (except for the abalone and jujubes) and skim off any excess fat floating on the surface. This ensures a clean, smooth finish.
5. Plating and Serving
Carefully transfer the chicken and abalone to a large bowl. Pour the hot broth over them and top with a generous amount of finely chopped green onions. Serve with a small side of salt for dipping the meat.
Detailed Nutritional Information (Per Serving)
| Nutrient | Amount |
| Total Calories | 637.455 kcal |
| Protein | 125.295 g |
| Total Fat | 63.915 g |
| Carbohydrates (Non-Fibrous) | 44.325 g |
| Dietary Fiber | 6.042 g |
| Sodium | 409.47 mg |
| Potassium | 1669.38 mg |
| Iron | 9.372 mg |
| Vitamin C | 31.17 mg |
| Cholesterol | 531.6 mg |
Chef’s Tips and FAQ
Q: How do I properly clean the abalone?
A: Use a clean, stiff kitchen brush or a dedicated toothbrush to scrub the top and sides of the abalone under running water. If you are keeping the shell on for the broth, make sure to scrub the shell thoroughly as well.
Q: Can I simplify the herb list?
A: While the full list provides the most authentic flavor, many Asian grocery stores sell "Samgyetang herb kits" that contain the primary roots like Hwanggi and Ginseng, which you can use as a convenient base.
Q: What is the best way to eat it?
A: Traditionalists eat the meat first by dipping it in a mix of salt and pepper. Once the meat is finished, you can break open the chicken to enjoy the savory, porridge-like glutinous rice that has soaked up all the broth.
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