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Kimchi Samgyetang

This comforting Korean fusion soup combines the nourishing flavors of Samgyetang (ginseng chicken soup) with the bold, spicy, and tangy flavors of Kimchi Jjigae. A whole Cornish hen is stuffed with sweet rice, garlic, jujubes, and ginseng, then slowly simmered in a rich kimchi broth until tender. The result is a hearty one-pot meal with a deeply flavorful broth that is comforting and satisfying.
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Ingredients

  • 1 Cornish hen
  • ¼ cup sweet rice glutinous rice, soaked for at least 30 minutes
  • 4 whole garlic cloves
  • 2 garlic cloves minced
  • 1 Korean herbal soup mix for Samgyetang
  • 1 tablespoon neutral oil
  • 3 green onions separated into white and green parts
  • 1 teaspoon gochugaru Korean chili flakes
  • 1 cup kimchi
  • ¼ cup kimchi juice
  • Water enough to cover the chicken
  • 1 tablespoon fish sauce optional, adjust to taste
  • Jujubes and ginseng from the herbal mix if included

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!