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Samgyetang is a whole small chicken stuffed with garlic and ginseng and simmered until the meat falls from the bone into a gentle, aromatic broth. Koreans eat it on the hottest days of summer, believing that a hot, nourishing soup restores energy. Leaving out the usual sweet rice stuffing keeps it keto, and it is just as comforting.
Per serving: 848 calories · 9 g net carbs · 71 g protein · 56 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 2 Cornish game hens (about 1 1/4 pounds each) or 1 small chicken
- 1 fresh ginseng root or 2 small dried roots
- 12 cloves garlic peeled
- 1-inch piece ginger sliced
- 2 scallions whites whole, greens chopped
- 1/2 cup riced cauliflower (optional stuffing)
- 8 cups water
- Salt and black pepper to serve
Instructions
- Rinse the hens inside and out and trim off excess fat around the cavity.
- Stuff each hen with half the garlic, half the ginseng, half the ginger, a scallion white and the cauliflower if using. Cross the legs and tie them with kitchen string, or cut a small slit in one thigh skin and tuck the other leg through it.
- Place the hens breast side up in a pot that fits them snugly. Add the water and any remaining garlic and ginger. Bring to a boil and skim off the foam.
- Reduce the heat, cover, and simmer for 1 hour, until the meat is very tender.
- Serve each hen in a large bowl with the broth. Set out small dishes of salt and pepper for dipping the meat and seasoning the soup, and sprinkle with chopped scallions.
Notes
Nutrition
About This Dish
Koreans eat samgyetang during boknal, the three hottest days of summer according to the old lunar calendar. The idea, called iyeol chiyeol, is to "fight heat with heat," restoring energy lost to the summer swelter. On those days, famous samgyetang restaurants in Seoul have lines down the street. Sam refers to ginseng, gye means chicken and tang means soup. Korean ginseng, especially from the region of Geumsan, has been prized for centuries.
Pairs Well With
- Korean Broccoli Chojang Muchim, Blanched Broccoli with Sweet Chili Dip
- Korean Oi-muchim, Spicy Cucumber Salad
This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 5: Chicken (Andong Hahoe Village). See all Korean recipes