Samgyetang - Traditional Summer Dish of Korea - Image by by KOREA.NET - Official page of the Republic of Korea
The liquiform energetic soups are compulsory items in the Korean cuisine and are added to the tables as the appetizers. The traditionalSamgyetang is perhaps one of the most popular alloys in the country which is the amalgamation of chicken with Ginseng. The Koreans love to have this favorite soup during summer when they need their body to counter the weather effects and toughness.
The Koreans stuff the whole chicken with glutinous rice and boil it in the liquid which is already having the dry but fleshy roots of Ginseng. Ginseng is world renowned enduring and intensified perennial plant which is cultivated in abundance in South Korea. Sometimes other medicinal herbs such as Astragalus propinquus, wolfberry, Codonopsis pilosula and Angelica sinensis are also added to make it stronger and more effective. The peeled chestnuts and jujubes fruit which are also known as the Korean dates are other important ingredient for this hot summer dish. The general mix of salt, pepper, garlic and green onions may be added according to the need and taste.
As it is mentioned earlier that traditionalSamgyetang contains the whole chicken so it also need to be separated. Traditionally this hot summer dishof Korea is served in a large stone pot along with a smaller bowl and also having a ladle. The ladle is meant to scoop small servings into the bowl, or to separate the bones from the soup. Koreans believe that many physical ailments and other infirm disorders may be eliminated by the continuous usage of Samgyetang especially during summer as this powerful food is highly nutrient.