Samgyetang is a traditional Korean soup built around a whole young chicken or quail stuffed with garlic, rice, jujube, mung bean and ginseng, and is also known in English as ginseng chicken soup. It is traditionally considered a health food and serves as a representative dish eaten in the heat of summer to help the body cope with hot weather. Variants include yeonggye baeksuk, made with a slightly larger chicken, and banggye-tang, in which the chicken is divided in half before cooking. It is typically served hot or warm, with jujube and glutinous rice among the ingredients generally used.
Facts
Origin Period, From (Year)Sourced to the subject's own accountYear commercial restaurant sale of the dish began, under the earlier name gyesam-tang; today's whole-ginseng samgyetang form was reached by the 1960s (see origin-end-year). Origin RegionSourced to the subject's own account Origin Period, To (Year)Sourced to the subject's own accountYear the whole-ginseng samgyetang form now standard became the common preparation, once refrigeration allowed whole ginseng to be stored rather than powdered. Classification
CourseSourced to the subject's own account Dietary SuitabilitySourced to the subject's own accountContains Meat or Poultry 1 FAQs
Is samgyetang considered a health food?
Yes; it is traditionally a summer health food.
Yes. Samgyetang is traditionally considered a health food, and it is described as a representative summer health food in Korea. It is a soup made from a whole young chicken or quail filled with garlic, rice, jujube, mung bean and ginseng.
Connections
In Cuisine
Source Samgye-tang (Wikipedia)
Uses Ingredient
Source Samgyetang (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Samgye-tang (Wikipedia)
Wikipedialead section
is a tang (Korean soup) that consists primarily of a whole young chicken (poussin) or quail filled with garlic, rice, jujube, mung bean, and ginseng.
History section, third paragraph
The dish began to be commercially sold at restaurants around 1940s and under the name gyesam-tang
History section, third paragraph, commercial-sale sentence
The dish began to be commercially sold at restaurants around 1940s and under the name gyesam-tang
History section, third paragraph, refrigeration sentence
since 1960s, it became more common to stuff the chicken with a whole piece of ginseng instead of powder, reaching today's form of the dish.
Introduction
Samgye-tang (Korean: 삼계탕), or "ginseng chicken soup" is a tang (Korean soup) that consists primarily of a whole young chicken (poussin) or quail filled with garlic, rice, jujube, mung bean, and ginseng.
In Cuisine: Korean Cuisine, lead paragraph
Samgye-tang (Korean: 삼계탕), or "ginseng chicken soup" is a tang (Korean soup) that consists primarily of a whole young chicken (poussin) or quail filled with garlic, rice, jujube, mung bean, and ginseng.
View the Source Samgyetang (Wikipedia)
Uses Ingredient: Chicken, Infobox main_ingredient field: Chicken, quail, ginsengView the Source Reader Challenges (0)
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