Ginseng Chicken Soup with Dried Radish Greens and Perilla Seeds (Siraegi Deulkkae Samgyetang)
Hearty Summer Tonic: Delicious Siraegi Deulkkae Samgyetang Recipe for Revitalizing Energy
Prepare a nourishing Samgyetang, a popular restorative dish. This version is a special twist, featuring boiled dried radish greens (siraegi) and ground perilla seeds (deulkkae) for a unique flavor profile. Samgyetang is especially sought after during the hot summer months, particularly around the three dog days of summer (Chobok, Joongbok, Malbok), as a quintessential energy-boosting meal. While often enjoyed on these specific days, my family enjoys it more frequently. Last week, we elevated it with the addition of delicious siraegi and deulkkae powder, which everyone in the family loves. This hearty one-bowl meal is incredibly satisfying. Packed with savory depth and wholesome goodness, this Samgyetang is perfect for when you need a pick-me-up and a boost of energy. It’s truly a dish worthy of a thumbs-up!
Ingredients
- 1 whole chicken (about 800g, for Samgyetang)
- 120g boiled dried radish greens (siraegi)
- 1/2 cup glutinous rice
- 2 Tbsp cheongju (rice wine)
- 1 packet of Samgyetang ingredient mix (typically includes jujubes, ginseng, garlic, etc.)
- 1 knob of ginger
- 3 jujubes (dates)
- A small bunch of chives
- 40g ground perilla seeds (deulkkae powder)
- 30g glutinous rice flour
- 20g soybean powder
- 1.4L water (plus an additional 1/2 cup)
Cooking Instructions
Step 1
First, rinse the boiled dried radish greens (siraegi) under running water using a colander to remove any residual bitterness. Then, finely chop 80g of the siraegi into small pieces. Rinse the glutinous rice and let it soak for about 40 minutes. Soaking the rice helps it cook evenly and achieve a tender, slightly chewy texture.
Step 2
Cut the remaining 40g of boiled siraegi into pieces about two finger-widths long. Wash the chives thoroughly and pat them dry.
Step 3
Here is the chicken prepared for Samgyetang.
Step 4
Trim away any excess fat from the tail, wing tips, and near the cavity of the chicken. Removing these fatty parts will result in a cleaner, less greasy broth.
Step 5
Reach inside the chicken’s cavity and remove any remaining blood or impurities. Ensuring the inside is clean will prevent any unwanted odors.
Step 6
Pour 2 tablespoons of cheongju (rice wine) into the chicken’s cavity. Gently swirl the chicken to allow the wine to coat the inside, then tilt it to let the excess wine drain out. This step helps to eliminate any gamey smell and tenderize the meat. While optional, I personally find it enhances the soup’s clarity.
Step 7
In a bowl, combine the soaked glutinous rice and the finely chopped boiled siraegi (80g).
Step 8
Carefully stuff the mixture of glutinous rice and siraegi into the cavity of the prepared chicken. Be careful not to overstuff, as the rice will expand as it cooks.
Step 9
Make a small incision in the leg joint and tuck one leg through it to secure. If needed, use a toothpick to further secure the legs, ensuring the filling stays inside during cooking.
Step 10
In a pot, add 1.4L of water and the Samgyetang ingredient packet. Bring to a boil over high heat, then let it simmer for 3-4 minutes to allow the flavors to infuse into the water.
Step 11
Remove the ingredient packet, then add the stuffed chicken, knob of ginger, and jujubes to the pot. Bring back to a boil, then reduce the heat to medium-low, cover the pot, and simmer for about 50 minutes, or until the chicken is very tender.
Step 12
Once the Samgyetang is fully cooked, remove the chicken and the ingredient packet (ginger, jujubes) from the pot and set them aside on a plate. Keep the broth in the pot.
Step 13
In a separate bowl, whisk together the ground perilla seeds (deulkkae powder), glutinous rice flour, and soybean powder. Gradually add 1/2 cup of water, stirring until you achieve a smooth, lump-free paste. This forms the base of our rich, nutty broth.
Step 14
To the broth remaining in the pot, add the remaining chopped boiled siraegi (40g) and the perilla seed paste. Stir well to combine and bring to a simmer for about 2 minutes, allowing the broth to thicken slightly.
Step 15
Finally, return the cooked chicken to the pot. Simmer for another 7-8 minutes, spooning some of the broth over the chicken occasionally. This allows the chicken to absorb the rich flavors. Your Siraegi Deulkkae Samgyetang is now ready to be enjoyed!
