Kimchi Samgyetang

Are you craving both Kimchi Jjigae and Samgyetang? Why not combine the two and enjoy the best of both worlds? This delicious fusion stew brings together the nourishing flavors of Samgyetang with the tangy, fermented, and addictive flavors of Kimchi Jjigae. The broth is slowly simmered for an hour, allowing the chicken, Korean herbs, garlic, and kimchi to create a deep and flavorful soup. Try this Kimchi Samgyetang for a unique fusion twist on two beloved Korean comfort foods.

Why You’ll Love This Kimchi Samgyetang Recipe

• The best of both worlds: This fusion combines the nourishing flavors of traditional Samgyetang with the spicy, tangy richness of Kimchi Jjigae.
• Deeply flavorful broth Simmering a Cornish hen with Korean herbs, garlic, kimchi, and gochugaru creates a comforting broth.
• A complete one-pot meal: With protein, rice, and broth all cooked together, this recipe is hearty and requires minimal cleanup.
• Comforting and nourishing – The slow-simmered chicken becomes fall-off-the-bone tender, while the stuffed sweet rice absorbs all the delicious flavors from the broth.
• Easy to make at home – Using a Korean herbal soup mix gives you the classic flavors of Samgyetang without needing to source each ingredient individually.
• Perfect for any season – Whether you’re looking for a cozy meal on a chilly evening or a restorative soup to enjoy year-round, this Kimchi Samgyetang is both comforting and satisfying.
• Great for kimchi lovers – If you enjoy bold, fermented flavors, the addition of aged kimchi and kimchi juice takes this traditional chicken soup to the next level.

Origin

Samgyetang is a traditional Korean ginseng chicken soup where the chicken is stuffed with herbal ingredients like ginseng, jujubes, garlic, and sweet rice. It originated as a nourishing dish meant to replenish and restore the body.

Kimchi Jjigae is a comforting Korean stew and one of the most popular household dishes. As kimchi becomes more sour over time, aged kimchi is often used to create other dishes, such as stews, where its deep fermented flavors add richness and complexity.

Ingredients

• 1 Cornish hen or one small chicken
  • The main protein
• ¼ cup sweet rice (glutinous rice), soaked for at least 30 minutes
  • Stuffed inside the cornish hen and cooks into a creamy texture
• 4 whole garlic cloves
  • Adds a deep savory flavor
• 2 garlic cloves, minced
  • Fragrant aromatics
• 1 Korean herbal soup mix (for Samgyetang)
  • Convenient pre-package mix
• 1 tablespoon neutral oil
  • Helps saute the aromatics and kimchi
• Green onions, separated into white and green parts
  • The white parts add depth while the green parts acts as a garnish
• 1 teaspoon gochugaru (Korean chili flakes)
  • Adds mild heat and smokiness
• 1 cup kimchi
  • Adds a tangy and fermented flavor to the broth
• ¼ cup kimchi juice
  • Intensify the kimchi flavor
• Water, enough to cover the chicken
  • To from the broth
• 1 tablespoon fish sauce (optional, adjust to taste)
  • Adds an umami boost

Click on the images for the direct link to the ingredients/tools I used:

Instructions

Trim any excess fat from the Cornish hen. Stuff the cavity with soaked sweet rice, whole garlic cloves, jujubes, and ginseng.

Make small slits near the leg flaps and tuck the legs through the opposite side to secure them and prevent the filling from spilling out. Alternatively, tie the legs together with kitchen twine.

Bring a pot of water to a boil. Add the Cornish hen and boil for 2–3 minutes. This quick blanching step helps remove impurities and creates a cleaner broth.

Drain the water and rinse the chicken under cold water.

In a large pot, heat neutral oil over medium heat. Add the minced garlic and sauté until fragrant.

Add the white parts of the green onions and cook until softened. Stir in gochugaru, then add the kimchi and kimchi juice. Sauté for a few minutes to help release the flavors.

Place the blanched Cornish hen back into the pot. Add enough water to fully cover the chicken and add the remaining Samgyetang herbal soup mix.

Bring the soup to a boil uncovered. Reduce the heat to low and simmer gently for about 1 hour, or until the Cornish hen is tender and the sweet rice is cooked through.

Add fish sauce at the end if you prefer a deeper, more savory flavor.

Garnish with sliced green onions and serve hot with steamed rice or enjoy the stuffed rice inside the Cornish hen.

Enjoy this cozy fusion of two classic Korean comfort foods!

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Kimchi Samgyetang Cooking Tips

Use aged kimchi for the best flavor → Older kimchi has a deeper, more tangy flavor that creates a richer and more flavorful broth.

Soak the sweet rice before stuffing → Soaking the glutinous rice helps it cook evenly and creates the soft, creamy texture that is classic in Samgyetang

Blanch the chicken first → Quickly boiling the Cornish hen before making the soup helps remove impurities and creates a cleaner-tasting broth.

Use a Korean herbal soup mix for convenience → A Samgyetang herbal packet makes it easier to achieve the traditional flavors of ginseng, jujubes, and other herbs.

Do not overstuff the chicken → The sweet rice expands as it cooks, so leave enough room inside the chicken for the rice to grow.

Simmer low and slow → Cooking the soup gently allows the chicken to become tender while the flavors from the kimchi, herbs, and aromatics develop into a rich broth.

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 3-4 day.

Freezer: Let the kimchi samgyetang cool down and transfer to a freezer-safe container. Freeze up to 2-3 months.

Frequently Asked Questions

Can I use chicken thighs instead of a whole chicken?
Yes. Chicken thighs can be used if you prefer a quicker version, but using a whole Cornish hen creates the traditional Samgyetang experience with the stuffed rice and rich broth.

Do I need a Korean herbal soup mix for Samgyetang?
A Samgyetang herbal soup mix makes this recipe easier and provides traditional flavors from ingredients like ginseng and jujubes. If you cannot find one, you can still make the soup with garlic, sweet rice, and other available herbs.

Can I use fresh kimchi instead of aged kimchi?
Yes, but aged kimchi is recommended because it has a stronger fermented flavor and creates a deeper, more flavorful broth.

Why do I need to blanch the chicken first?
Blanching helps remove excess fat and impurities from the chicken, resulting in a cleaner and clearer broth.

Ingredient Substitutions

Sweet rice (glutinous rice) → Regular short-grain rice or sushi rice (texture will be slightly different)

Korean herbal soup mix → Dried ginseng, jujubes, garlic, and other Samgyetang herbs if available. You can also make it without the herbal mix for a simpler chicken soup.

Fish sauce → Soy sauce or soup soy sauce for a savory umami flavor

Common Mistakes

Overstuffing the chicken → Sweet rice expands as it cooks, so avoid stuffing too much rice inside the Cornish hen. Leave room for the rice to expand and cook properly.

Skipping the blanching step → Blanching the chicken helps remove impuritie, resulting in a cleaner broth.

Cooking at too high of a heat → Simmer the soup gently instead of boiling aggressively. A slow simmer helps the chicken become tender.

Not soaking the sweet rice → Soaking the rice helps it cook evenly and creates the soft, creamy texture that is signature to Samgyetang.

Not giving the broth enough time to develop → Simmering for at least an hour allows the chicken, garlic, herbs, and kimchi to infuse together for a richer soup.

Not tasting before serving → Kimchi varies in saltiness and spice level, so always taste the broth and adjust seasoning before serving.

What to Serve with Kimchi Samgyetang

Steamed white rice → A classic Korean pairing with stews

Korean side dishes (banchan) → Serve with traditional Korean sides like kimchi, pickled radish, seasoned spinach, or cucumber salad.

Steamed vegetables → Simple vegetables like bok choy, broccoli, or Korean greens make an easy and healthy addition.

If you enjoyed this kimchi samgyetang recipe, you might also like my samgyetang recipe or soybean paste cabbage soup.

Samgyetang For One Person

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