Miss Polkadot's Samgyetang [Korean Ginseng Soup]

Even though we can't travel to South Korea for a delicious bowl of Samgyetang, or Korean Ginseng Chicken Soup, we can still make it at home and pretend we're in Seoul enjoying winter and the snow.



1 whole Kampong chicken (about 900grm)

1.5 litres water

2-3 ginseng roots

10 red dates, remove seeds

1/2 cup glutinous rice (amount depends on the size of chicken)

3 slices old ginger

5 cloves garlic, remove skin

1 tablespoon goji berries

Good Salt to taste

Spring onions


1. Wash & Soak glutinous rice overnight, cover & store in a fridge.

2. Clean chicken cavity & Drain glutinous rice until no water left.

3. Stuffed chicken cavity with glutinous rice. Make a small cut on the side skin at the end of cavity, Cross & tug both chicken leg.

4. Place chicken into cooking pot, fill with water. Add in ginseng roots and ginger.

5. Cover & bring to boil. Simmer with low heat for 1 hour, add in garlic & red dates. Continue to simmer for another 15 minutes.

6. Lastly, add goji berries & Good Salt to taste. Garnish with chopped spring onion.

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