Comments on: Samgyetang (삼계탕)

By: Marc Matsumoto

Marc Matsumoto — Sun, 13 Jan 2019 09:47:16 +0000

In reply to Denise. Hi Denise, I'm glad to hear you enjoyed it!

By: Denise

Denise — Sun, 13 Jan 2019 06:43:51 +0000

Oops forgot that of course I also used Gingsen in my soup (0:

By: Denise

Denise — Sun, 13 Jan 2019 06:42:26 +0000

I just made his soup forthe first time. I used spring onions, garlic, sweet rice and Jujube berries and Cornish Game Hen. it was the most delicious chicken soup I have ever eaten. The broth and rice were very rich.and in my opinion using chicken stock in this recipe is maybe a bit too much. Water was perfect.

By: Marc Matsumoto

Marc Matsumoto — Fri, 16 May 2014 01:53:00 +0000

Thanks for sharing your awesome story Maria. That's one of my favorite things about food, the way it brings people together and the stories it creates!

By: Mariagarcia

Mariagarcia — Thu, 15 May 2014 18:00:00 +0000

Correction on my just-posted text: I taught English, not I talk English

By: Mariagarcia

Mariagarcia — Thu, 15 May 2014 17:58:00 +0000

I think this discussion took place a few years ago, but I've just discovered it and had to add my own story about Samgyetang. My family and I were living in Seoul in the early 1980's (still under military dictatorship) where my husband worked at the Canadian embassy. I talk English (more cross cultural content than grammar) to a large variety of Koreans - among whom was a group of young engineers who were going off to Saudi Arabia to work. We had a lot of fun together, and at the end of the course, they took me to their favourite restauant for lunch. Needless to say, it was Samgyetang, and they had endless laughs watching me try to eat it with just metal chopsticks. Great memories!

By: Ratna widya

Ratna widya — Mon, 22 Apr 2013 04:43:00 +0000

Im always interesting about korean food,,,,, thanks you for sharing,,

By: Ratna widya

Ratna widya — Mon, 22 Apr 2013 00:43:00 +0000

Im always interesting about korean food,,,,, thanks you for sharing,,,,

By: mariecurtin

mariecurtin — Sun, 21 Apr 2013 12:44:00 +0000

You can easily enough make this without chicken stock by first bringing the ginseng root to a boil in a pot and simmering it for a few hours, you'll have a strongly scented infusion, which will give a lot of dimension to the soup at the end. It also gets rid of the need to make chicken stock before. My mum does it this way and it's amazing!

By: Marilia

Marilia — Tue, 26 Jun 2012 01:39:00 +0000

I love this dish! It reminds me of my dad.. he loves it. It's Summer and Samgyetang is definitely in season... Yummm