Haesinttang (Seafood & Chicken Nourishing Soup)
Hearty Haesinttang Recipe for ‘Boknal’ (Dog Days of Summer)
Introducing Haesinttang, a special nourishing soup meticulously prepared for your family during the sweltering ‘Boknal’ period. This dish features chewy octopus, fresh abalone, plump shrimp, and nutrient-rich chicken, all simmered to create a deep and refreshing broth. It’s also filled with glutinous rice for a satisfying meal. Enjoy this perfect summer soup with your loved ones to restore your energy and vitality.
Main Ingredients- 2 Whole Chickens (cleaned)
- 6 Fresh Abalones
- 2 Live Octopuses
- 6 Shrimp
- 1 Bowl Glutinous Rice (approx. 150g)
Broth & Seasoning- 1 Packet Store-bought Samgyetang Herb/Vegetable Mix
- 10 Whole Garlic Cloves
- 1 Large Green Onion (cut into long pieces)
- Salt or Soy Sauce to taste
- 1 Packet Store-bought Samgyetang Herb/Vegetable Mix
- 10 Whole Garlic Cloves
- 1 Large Green Onion (cut into long pieces)
- Salt or Soy Sauce to taste
Cooking Instructions
Step 1
1. Prepare Ingredients: First, rinse the octopus thoroughly with salt or flour, scrubbing vigorously until the slime is removed and the flesh is clear. For the abalone, use a small brush to scrub the shell and meat clean. Rinse the shrimp under running water. Rinse the whole chickens inside and out, and pat them dry.
Step 2
2. Soak Glutinous Rice & Prepare Broth Ingredients: Wash the glutinous rice and soak it in water for about 30 minutes. This will ensure the rice cooks up soft and delicious. Trim the root end of the garlic cloves or leave them whole. Place the store-bought Samgyetang herb/vegetable mix into a cheesecloth or sieve for easy removal later.
Step 3
3. Stuff the Chickens: Drain the soaked glutinous rice. Using a spoon, carefully fill the cavity of each cleaned chicken with the glutinous rice. This helps keep the chicken moist and adds a wonderful texture to the broth.
Step 4
4. Cook the Chicken (Pressure Cooker Method): Place the prepared chickens into a large pot or pressure cooker. Add enough water to cover the chickens completely. Add the Samgyetang herb/vegetable mix and the 10 garlic cloves. Secure the lid.
Step 5
5. Cook for 5 More Minutes After Pressure Release: Once the pressure cooker begins to whistle, reduce the heat to medium-low and cook for an additional 5 minutes. This ensures the chicken is tender throughout while maintaining its shape. Allow the pressure to release naturally before opening the lid and checking if the chicken is cooked. Your nourishing Samgyetang broth is ready.
Step 6
6. Cook the Seafood: Ladle the chicken broth into smaller individual pots. Divide the prepared octopus, abalone, and shrimp among the pots. Add the cut green onions. Bring to a boil and cook until the seafood is just cooked through. The addition of fresh seafood elevates the soup to Haesinttang.
Step 7
7. Season the Broth: Taste the broth and season with salt or soy sauce as needed to achieve your preferred flavor. This balances the refreshing taste of the seafood with the rich flavor of the chicken.
Step 8
8. Serve and Enjoy: Serve the Haesinttang hot. Offer salt and pepper on the side for dipping the tender chicken meat. The glutinous rice from inside the chicken can be mixed with the broth to create a hearty porridge. This is a complete, nutritious meal perfect for refueling your energy with your family!
