Beat the summer heat the South Korean way — with Korean Ginseng Chicken Soup! A chicken soup that stars a small chicken stuffed with sticky rice and jujubes. The broth is flavored with ginseng root and contains incredible medicinal benefits. A favorite for people of all ages. It’s quite special to receive an entire Cornish hen flavored with good for you, immunity-boosting ginseng! Make in the Instant Pot for the ultimate easy soup that’s also good for you.

this recipe

What is Korean Ginseng Chicken Soup?

Korean Ginseng Chicken Soup, also called Samgyetang, is a special Korean soup made with a small chicken stuffed with glutinous rice and cooked with ginseng root. A nourishing soup that is good for your immune system. And so delicious! In South Korea, it’s enjoyed in the summer — on the hottest days of the year — as a way to combat heat and fatigue. The idea is to fight heat with more heat. However, it can be enjoyed in the winter as well.

Traditionally, the soup calls for a young chicken. However, it’s easier to use Cornish hens, as they are more readily available. They are small chickens with tender meat. The portion is quite large — an entire cornish hen per person — and makes for a pretty presentation.

I grew up eating this healthy soup during hot summer days. As you eat the piping hot soup, the sweat is pouring down. But afterwards, you feel cooler! The medicinal benefits of ginseng are believed to revive sluggish appetites and low energy levels during the unbearable heat of summer.

To make this classic Korean soup easier, I’ve included Instant Pot instructions. On the stovetop, it can take an hour to cook. But with the Instant Pot, you only need 14 minutes of cook time. The pressure cooker uses steam to cook the chicken to tender perfection. It also produces a broth with deep flavor in less time. The final soup will not be as clear, but the flavor is outstanding.

If you prefer, I’ve also included stove top instructions as well. Enjoy!

What is Ginseng?

Ginseng is a special root commonly grown in Asia and North America. In Asian cuisine, it’s a prized ingredient because of its unique flavor and immense health benefits.

Ginseng contains ginsenosides, an active compound highly valued in traditional Asian medicine for its potent medicinal properties. Ginseng can help you live longer, look younger, combat fatigue, recover from common colds, and even boost cognitive functioning.

Recently, I had the opportunity to learn more about Canadian Ginseng at a special event sponsored by the Ontario Ginseng Growers Association. Our sandy soil and clean air and water here in Ontario make it the ideal growing environment. We enjoyed special food items and cocktails infused with the flavor and medicinal benefits of ginseng. A Traditional Chinese Medicine practitioner was also on hand, prescribing herbal tonics for everyone’s unique health needs.

North American ginseng differs slightly from Asian ginseng in that its energy is more calming than energizing. More “Yin” (cooling) rather than “Yang” (warming). Please visit Ginseng Ontario to learn more about this incredible ingredient!

*Thank you to the Ontario Ginseng Growers Association for sponsoring this post. All opinions are my own.*

Ingredients:

• Cornish Hen. A particular breed of chicken that is quite small compared to standard chickens. They cook up tender and moist. Typically, they weigh between 1 and 2 pounds each. Look for cornish hens in the freezer aisle. But they can also be found in the fresh poultry section from time to time.
• Ginseng. Fresh ginseng is ideal. When cooked, it’s quite tender and delicious. However, it can be hard to find. Dried ginseng will deliver the same flavor profile and comes in 3 forms: whole, sliced, and powder. Note: dried ginseng is quite potent; use less. For 1 serving you’ll need half a ginseng root, 4-5 slices, OR 1 Tbsp of powder.
• Sweet Rice. Also called Glutinous Rice, Sticky Rice, or Mochi Rice. Cooks up quite sticky and chewy.
• Jujubes. Also known as dried red dates or Chinese red dates. They are packed with fiber and anti-inflammatory properties.
• Garlic Cloves. Whole garlic cloves add a soft, mellow garlic flavor to the soup.
• Onion. Good for the broth.
• Chicken Bouillon. Boosts the chicken flavor.
• Optional Additions: A variety of medicinal herbs are often added to Korean Ginseng Chicken Soup, like milk vetch root, gingko nuts, and chestnuts. If you can find them, add them into the soup pot!
• Serve with:
  • Salt + Black Pepper. Traditionally, Samgyetang is not seasoned. Instead, serve a small bowl with salt and cracked black pepper. People can add directly to their soup. Or dip the chicken in the simple salt and pepper mixture.
  • Green onion. Essential garnish. Serve more at the table in a small bowl so people can add more.
  • Kimchi. Adds spicy acidity to an otherwise mild soup.

How to make Samgyetang

1. Defrost the Cornish hen. Cornish hens are usually frozen. Defrost in the fridge overnight. Make sure to add a plate underneath to catch any liquid as it defrosts.
2. Prep the sweet rice. Add the sweet rice to a medium bowl. Rinse with water and drain until the water is no longer cloudy. Add enough water to cover the rice. Set aside to soak for 30 minutes.
3. Stuff chicken. Rinse off the cornish hen with water, as it can get quite bloody from the defrosting process. Salt the inside cavity of the chicken. Stuff the chicken by adding 1 jujube and the pre-soaked sweet rice into the cavity. Tie the chicken legs together with kitchen twine. Or, use a small, sharp knife and cut a slit into the chicken skin near the opening of the cavity. Slide the chicken leg on the opposite side into the hole. Tuck the remaining chicken leg into the space between the secured leg and the chicken body. Sprinkle the chicken with salt all over.
4. Cook in the Instant Pot. Carefully place the stuffed chicken to the Instant Pot. Add cold water, ginseng root, remaining jujube, garlic cloves, and chicken bouillon. If using, add additional medicinal herbs (milk vetch root, ginkgo nut, and chestnut, etc.). Lock lid into place and make sure the vent is in the “sealed” position. Turn off the “Keep Warm” function. Pressure cook for 14 minutes. When it finishes cooking, Natural Release for 10 minutes. Release any remaining steam and unlock the lid.
5. Transfer to a serving bowl. Transfer the cornish hen to a serving bowl. Remove the jujube and ginseng root and add to the bowl as well. Finally, add the chicken broth.
6. Optional: Use a fine mesh sieve to catch any debris from the cooking process as you pour the broth into a bowl. It will make for a clearer broth.
7. Serve. Garnish with green onion and cracked black pepper. Serve with white rice, kimchi, and more green onion. Also, serve a small bowl filled with salt and black pepper for each person. That way, people can season their soup or dip chicken pieces into the salt and pepper mixture. Enjoy!

PRO Tips

• Make 2 servings. The recipe makes 1 serving. To make 2 servings, double the ingredient amounts (including the water). Two Cornish hens will fit snugly into the Instant Pot. All the instructions remain the same.
• Serve with a small bowl of salt and pepper. That’s the traditional way to serve samgyetang. My grandfather would dip chicken pieces into the salt and pepper mixture as he ate his soup. I recommend one bowl per person.
• Look for Samgyetang packs. Most Korean markets sell pre-packaged containers filled with samgyetang ingredients: dried ginseng, jujubes, and various other medicinal herbs like milk vetch root. A good alternative if you can’t find fresh ginseng.
• Look for small Cornish hens. Although some prefer a large, meaty Cornish hen, I find they tend to be dry. I prefer smaller cornish hens — they cook up tender and moist.
• Cornish hens and Ginseng freeze well. I like to have extra cornish hens and fresh ginseng on hand (in the freezer) to make this soup whenever I like. Ginseng freezes well and can be added frozen directly to the pot.

Special Equipment

• Instant Pot. A pressure cooker makes this classic Korean soup easy — and extra delicious!
• Fine mesh sieve. For a clearer broth. Filters out any debris from the cooking process.

FAQ

More Instant Pot recipes

• Instant Pot Bossam (Korean Boiled Pork) with Oyster Radish Kimchi
• Korean Apple Tea
• Fluffy Coconut Rice
• Instant Pot Vietnamese-style Chicken Soup