Bok-nal Samgyetang (복날 삼계탕)
Why this food?
Bok-nal Samgyetang is Korea's answer to summer fatigue—a piping-hot ginseng chicken soup eaten on the year's three hottest days. Rather than cooling down, Koreans believe warming your insides from the heat prevents exhaustion and strengthens immunity. It's comfort food with centuries of wisdom behind it.
🇰🇷 K-Culture Tip
The three bok days (초복, 중복, 말복) fall roughly in July-August, and eating samgyetang on these days is so ingrained in Korean culture that restaurants sell out completely. Korean medical philosophy (한의학) teaches that heat expels heat—a concept called '이열치열' (yi-yeol chi-yeol). This soup became popular during the Joseon dynasty as a recovery meal for soldiers and laborers.
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Substitute Ingredients
All available at Walmart
| Original | Substitute |
|---|---|
Whole chicken or Cornish hen 통닭 또는 영계 | Whole Chicken (4-5 lbs) or Cornish Game Hen (2 lbs) Great Value or Tyson Use Cornish hens if you prefer individual portions. Fresh or frozen both work—just thaw if frozen. Shop at Walmart |
Ginseng root (fresh or red ginseng) 홍삼 또는 인삼 | Sliced Dried Ginseng or Ginseng Root Akaroa or Nature's Way Dried ginseng works perfectly and is easier to find at Walmart than fresh. Red ginseng adds deeper warmth; white ginseng is milder. Shop at Walmart |
Jujubes (red dates) 대추 | Dried Red Jujubes (Chinese Red Dates) Dynasty or Great Value (if stocked) Look in the Asian foods section. If unavailable, substitute with dried apricots or red dates from an Asian market nearby. They add natural sweetness and warmth. Shop at Walmart |
🛒 Can't find it at Walmart? Try a Korean grocery store
Your Shopping List
Walmart edition
- 1 whole chicken (4-5 lbs) or 2 Cornish hens (1 lb each) Whole Chicken (4-5 lbs) or Cornish Game Hen (2 lbs)
- 1-2 oz (about 4-6 slices if pre-sliced, or 1 small whole root) Sliced Dried Ginseng or Ginseng Root
- 6-8 whole dried jujubes (about 1 oz) Dried Red Jujubes (Chinese Red Dates)
Instructions
- 1
Step 1: Rinse your whole chicken (or Cornish hen) under cold water and pat dry. Place it in a large pot and cover with 8 cups of water.
- 2
Step 2: Bring water to a boil, then immediately drain and rinse the chicken under cold water. This removes impurities. Return chicken to a clean pot with 8 fresh cups of water.
- 3
Step 3: Add the ginseng root (or sliced ginseng), jujubes, and 1 teaspoon salt. Bring to a boil, then reduce heat and simmer uncovered for 35-40 minutes until chicken is fully cooked and tender.
- 4
Step 4: Taste the broth and adjust salt as needed. The broth should be rich, aromatic, and slightly sweet from the ginseng and jujubes.
- 5
Step 5: Serve the whole chicken in individual bowls with the hot broth. Traditionally eaten with a small bowl of salt mixed with pepper on the side for dipping. Eat immediately while piping hot.
