A Family Tradition
Korean Ginseng Chicken Soup has always been a special dish in my family. I remember my grandmother preparing this soup during the hottest days of summer, believing it would restore our energy and balance our body heat. The aroma of the simmering chicken and ginseng would fill the kitchen, making us all eagerly anticipate the meal. Even now, whenever I prepare Korean Ginseng Chicken Soup, it brings back those cherished memories of family gatherings and my grandmother’s wisdom in the kitchen.
The Healing Power
Korean Ginseng Chicken Soup isn’t just a dish; it’s a symbol of health and wellness. My grandmother always told us about the benefits of ginseng, a revered root in Korean culture known for its medicinal properties. Combined with tender chicken and nourishing ingredients like garlic and jujube, this soup becomes a powerhouse of nutrients. It’s fascinating how a bowl of Korean Ginseng Chicken Soup can both comfort and invigorate you, making it perfect for any time of the year, but especially during the summer months when our bodies need a bit of extra care.
Cooking with Love
Preparing Korean Ginseng Chicken Soup is a labor of love. From cleaning and stuffing the Cornish hens to simmering them to perfection, each step requires attention and care. I always make sure to use the freshest ingredients, especially when it comes to the ginseng roots. The process might seem lengthy, but the end result is always worth it. There’s something deeply satisfying about serving a dish that not only tastes delicious but also embodies a rich cultural heritage and offers health benefits.
Sharing the Experience
Whenever I make Korean Ginseng Chicken Soup, I enjoy sharing it with friends and family. It’s more than just a meal; it’s an experience that brings people together. I love watching the reactions of those trying it for the first time, their faces lighting up with delight at the unique flavors. The soup is always accompanied by a few side dishes like kimchi and dipping sauces, enhancing the overall experience. For me, cooking and sharing Korean Ginseng Chicken Soup is a way to connect with loved ones and celebrate the beautiful traditions of Korean cuisine.
Table of Contents
Chef’s Notes- Korean Ginseng Chicken Soup
- Fresh Ginseng Roots: Fresh ginseng roots provide a distinctive flavor and health benefits. Clean them thoroughly and remove any dirt or tough parts before using.
- Dried Jujubes: Ensure dried jujubes are washed well to remove any dust or residue.
- Garlic Cloves: To save time, use pre-peeled garlic cloves. Ensure they are fresh for the best flavor.
- Cornish Hens: Rubbing the hens with salt before rinsing helps remove any residual blood and odor, resulting in a cleaner flavor.
- Soaked Rice: Soak the rice for at least 1 hour before stuffing. This helps the rice cook evenly and absorb flavors better.
- Broth Monitoring: Keep an eye on the broth level. The hens should be mostly submerged to ensure even cooking. If the broth reduces too much, add hot water as needed.
- Stuffing Securely: Make sure the stuffing is tightly packed to prevent it from spilling out during cooking.
- Side Dishes: Serve with kimchi, pickled radishes, or other traditional Korean side dishes to complement the flavors of the soup.
- Cold Watermelon: A side of cold watermelon provides a refreshing contrast to the hot soup, enhancing the overall dining experience.
- Garnishing: A final garnish of fresh chopped green onions and ground black pepper adds a burst of color and flavor to the dish.
- Additional Herbs: Adding slices of ginger or medicinal mushrooms like reishi can enhance the health benefits and deepen the flavor profile.
- Dipping Sauces: Offer both sesame dipping sauce and sweet-sour soy dipping sauce for variety and additional flavor options.
Korean Ginseng Chicken Soup
4
bowls20
minutes1
hour10
minutes450
kcal1
hour30
minutesDive into the heart of Korean cuisine with this authentic Ginseng Chicken Soup! This dish, traditionally enjoyed during the hottest summer days, is a flavorful and nourishing meal that will invigorate your senses. Imagine tender chicken stuffed with rice, ginseng, garlic, and jujube, simmered to perfection. It’s a culinary experience that balances body heat and boosts energy. Perfect for a wholesome meal that’s both comforting and revitalizing!
Ingredients
- Cornish Hens
2 Cornish hens (about 1½ pounds each)
½ cup short grain rice (rinsed and soaked in cold water for 1 hour)
2 fresh ginseng roots (cleaned)
2 large dried jujubes (washed)
16 garlic cloves (peeled and tips removed)
2 to 3 green onions (chopped)
Kosher salt (to taste)
Ground black pepper (to taste)
- Sesame Dipping Sauce
1 to 2 teaspoons kosher salt
1 teaspoon toasted sesame seeds
A pinch ground black pepper
1 to 2 tablespoons toasted sesame oil
- Sweet Sour Soy Dipping Sauce
3 tablespoons soy sauce
2 tablespoons white vinegar
1 teaspoon honey (or sugar)
½ medium onion (cut into chunks)
1 jalapeno (or green chili pepper, chopped)
- Alternative Ingredients:
Cornish Hens: Substitute with small whole chickens.
Short Grain Rice: Use glutinous rice or sushi rice.
Fresh Ginseng Roots: Replace with dried ginseng if fresh is unavailable.
Dried Jujubes: Substitute with dried dates.
Garlic Cloves: Use pre-peeled garlic for convenience.
Green Onions: Replace with chives or scallions.
Kosher Salt: Use sea salt or table salt.
Ground Black Pepper: Substitute with white pepper.
Toasted Sesame Seeds: Use regular sesame seeds if toasted are unavailable.
Toasted Sesame Oil: Replace with regular sesame oil.
Soy Sauce: Use tamari for a gluten-free option.
White Vinegar: Substitute with apple cider vinegar.
Honey: Use agave syrup or maple syrup for a vegan option.
Jalapeno: Replace with serrano pepper or omit for less heat.
Directions
- Prepare Dipping Sauces – In a small bowl, mix kosher salt, toasted sesame seeds, ground black pepper, and toasted sesame oil for the sesame dipping sauce. In another bowl, combine soy sauce, white vinegar, and honey (or sugar). Add chopped onion and jalapeno to the soy dipping sauce. Set both aside.
- Clean and Prep Hens – Strain the soaked rice. Remove giblets from the hens and rub them with salt to clean thoroughly. Rinse under cold water. Pat dry and trim any excess fat around the cavities using kitchen scissors.
- Stuff Hens – Stuff each hen with soaked rice, one ginseng root, one jujube, and eight garlic cloves. Place any leftover rice in the pot.
- Cook Hens – Place the stuffed hens into a heavy pot and add eight cups of cold water. Cover and cook over medium-high heat for 30 minutes. Reduce heat to medium and cook for an additional 40 minutes until the chicken and rice are tender.
- Monitor Broth – Occasionally ladle broth over the hens to keep them moist. Add more water if the broth reduces too much.
- Serve – Transfer each hen to individual bowls and ladle broth over them. Garnish with chopped green onions and ground black pepper. Serve hot with kimchi and dipping sauces on the side.
Equipment
- Chef’s Knife
- Cutting Board
- kitchen scissors
- heavy pot
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 450kcal
- Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 100mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 5g
- Protein: 30g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 6mg
- Iron: 15mg
FAQ- Korean Ginseng Chicken Soup
Can I use regular chicken instead of Cornish hens?
Yes, you can substitute Cornish hens with small whole chickens. Adjust the cooking time as needed to ensure the chicken is fully cooked.
What can I use if I can’t find fresh ginseng roots?
If fresh ginseng is unavailable, you can use dried ginseng. Soak the dried ginseng in water for a few hours before using it in the recipe.
Can I make this soup in advance?
Yes, you can prepare the soup a day in advance. Store it in the refrigerator and reheat gently on the stove before serving. The flavors will meld and become even more pronounced.
How can I make this recipe gluten-free?
To make the recipe gluten-free, use tamari instead of soy sauce for the dipping sauce.
What other grains can I use instead of short grain rice? You can use glutinous rice or sushi rice as alternatives to short grain rice. These types of rice have similar textures and will work well in this dish
