Introduction

Samgyetang is Korean ginseng chicken soup: a whole small chicken stuffed with sweet glutinous rice and simmered with ginseng, jujubes and garlic until the meat falls off the bone. Koreans famously eat it on the hottest days of summer, called boknal, following the idea of “fighting heat with heat.” To make it easy at home, Korean markets sell samgyetang herb packs (삼계탕 재료) – small bags of dried herbs portioned for one pot of soup. Here is what is in them and how to use them.

Samgyetang Herb Pack at a Glance

What it is

• A packet of dried Korean herbs and roots for making ginseng chicken soup

Main ingredients

• Dried ginseng, hwanggi (astragalus root), dried jujubes, often licorice root or other roots and barks

Taste

• Earthy, gently bitter and slightly sweet; gives the broth a warm herbal aroma

Main uses

• Samgyetang, baeksuk (whole boiled chicken), herbal chicken porridge, herbal pork broth

What is a Samgyetang Herb Pack Made Of?

Contents vary by brand, so always check the label, but a typical pack includes:

• Ginseng (insam): dried or fresh young roots (susam) give the soup its signature slightly bitter, earthy note. Some packs leave it out so you can add fresh ginseng.
• Hwanggi (astragalus root): thin, pale, woody slices with a mild sweetness.
• Daechu (dried jujubes): natural sweetness and a deep red color.
• Other herbs: licorice root, and in some blends bark or root pieces such as eomnamu or ogapi, often sealed in a mesh bag.

Two main formats are sold: loose herb packs that you put directly in the pot, and tea-bag style sachets that you simply drop in and remove at the end. Many stores also sell full samgyetang kits with glutinous rice included.

What Does a Samgyetang Herb Pack Taste Like?

On their own the dried herbs smell woody and medicinal. Simmered with chicken, they mellow into a soft, earthy background that makes the broth taste deeper and more fragrant than plain chicken soup. The jujubes round it out with a subtle sweetness. The soup itself is lightly seasoned – most people add salt and black pepper at the table.

Popular Korean Dishes That Use Samgyetang Herb Packs

Samgyetang

The classic: a rice-stuffed young chicken simmered whole with ginseng and herbs.

Baeksuk

A larger whole chicken boiled with herbs and garlic, served with salt and pepper for dipping.

Dak-juk

Leftover herbal chicken broth cooked with rice into a comforting porridge.

Ogolgye Samgyetang

A version made with black-skinned silkie chicken, prized as a special summer meal.

Easy Samgyetang Recipe (Serves 2)

Ingredients

• 2 Cornish hens or very small chickens (about 1.5 lb / 700 g each)
• 1/2 cup glutinous (sweet) rice, soaked 1 hour and drained
• 1 samgyetang herb pack
• 2 fresh ginseng roots (optional, if not in the pack)
• 4 dried jujubes, 8 garlic cloves, 2–4 peeled chestnuts (optional)
• 10 cups water
• Chopped green onion, salt and black pepper to serve

Instructions

1. Rinse the herbs briefly. Put them (in their mesh bag if provided) in a large pot with the water and bring to a boil while you prepare the chicken.
2. Rinse the hens inside and out, remove excess fat around the cavity and pat dry. Wash hands and surfaces after handling raw chicken.
3. Stuff each cavity loosely with soaked rice, 2 garlic cloves, 1 jujube and a ginseng root if using. Do not pack tightly – the rice expands. Cross the legs and tie them, or tuck them through a slit in the skin.
4. Add the hens, remaining garlic, jujubes and chestnuts to the pot. Bring back to a boil, skim the foam, then cover and simmer over medium-low heat for about 60 minutes.
5. Check doneness: the meat should pull easily from the leg and reach 165°F (74°C) in the thickest part of the thigh, and the stuffing should be soft and sticky (it should also reach 165°F / 74°C).
6. Remove the herb bag. Serve each hen in a bowl with plenty of broth and green onion, with salt and pepper on the side.

Tip: Season the soup at the table rather than in the pot. A small dish of salt, pepper and a little Korean sea salt lets everyone adjust it to taste.

Where to Buy Samgyetang Herb Packs

United States

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Amazon
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Search ginseng chicken soup kits on Amazon

H-Mart
Search samgyetang on H-Mart

Canada

Search samgyetang on Amazon.ca

Europe

Search samgyetang on Amazon.co.uk

How to Store a Samgyetang Herb Pack

Keep unopened packs in a cool, dry place away from sunlight. Once opened, seal leftover herbs in an airtight bag or jar and store them in the refrigerator or freezer to keep them from getting damp or attracting pantry pests. Fresh ginseng should be wrapped in paper towel and refrigerated, and used within about a week.

Samgyetang Herb Pack FAQ

What herbs are in samgyetang?

Most often ginseng, astragalus root (hwanggi), dried jujubes and garlic, sometimes with licorice root or other roots and barks.

Can I make samgyetang without an herb pack?

Yes. Ginseng, jujubes and plenty of garlic alone make a delicious, slightly simpler version.

Do you eat the herbs in samgyetang?

The woody roots and barks are removed. The ginseng, jujubes, garlic and chestnuts are soft and can be eaten.

When do Koreans eat samgyetang?

It is eaten year-round, but especially on the boknal days, the three traditionally hottest days of summer.

Conclusion

A samgyetang herb pack is the shortcut to one of Korea’s most comforting soups. With one bag of herbs, a couple of small chickens and some sweet rice, you can make a fragrant, nourishing pot of ginseng chicken soup at home. If you enjoy Korean herbal flavors, try our sujeonggwa cinnamon ginger punch or the grain-rich japgok multigrain rice.