Nakhji Samgyetang (Octopus and Ginseng Chicken Soup)
Revitalizing Nakhji Samgyetang for Your Husband
This Nakhji Samgyetang is a nourishing tonic soup prepared for my husband, who fell ill after tirelessly working at event venues without rest. It’s a perfect dish to help him recover and regain his strength. A hearty and comforting meal to show your love and care.
Ingredients- 1 whole chicken (young chicken or native Korean chicken)
- 4 cleaned octopuses
- 1 cup glutinous rice (soaked in water for at least 1 hour)
- 4 balloon flower roots (doraji)
- 7 dried jujubes (daechu)
- 7 peeled chestnuts
- 10 cloves garlic
- 1 packet of Korean medicinal herb mix (for soup, e.g., oak bark, astragalus root, schisandra berry)
- 2 dried chili peppers
- 2 liters of water
- 5 stalks of green onion (for garnish)
- Small amount of carrot (optional, julienned)
- Small amount of sesame seeds (for garnish)
Cooking Instructions
Step 1
1. First, prepare the broth by boiling the Korean medicinal herb mix with 2 liters of water. Once the broth is infused, strain out the herbs. Add the soaked glutinous rice to the broth and cook, stirring occasionally to prevent sticking, until the rice is tender and begins to break down.
Step 2
Bring the broth to a boil. Add the cleaned chicken, thoroughly washed balloon flower roots, dried chili peppers, peeled chestnuts, dried jujubes, and whole garlic cloves. Increase the heat to high and bring to a rolling boil until you hear a bubbling sound (‘chika-chika’). Reduce the heat to medium and simmer for about 15 minutes, or until the chicken is cooked through. Temporarily turn off the heat once the chicken is nearly done.
Step 3
Remove the lid and add the cleaned octopuses. You can add them whole or cut them into bite-sized pieces. Turn the heat back on and simmer until the octopus is tender. Be careful not to overcook the octopus, as it can become tough.
Step 4
Transfer the finished Nakhji Samgyetang to serving bowls, cutting the chicken into manageable pieces if desired. Garnish generously with finely chopped green onions and toasted sesame seeds for added flavor and visual appeal. Your nourishing and delicious soup is ready to be served!
Step 5
2. Nakhji Vegetable Porridge (Optional: A delicacy using leftover broth or ingredients)
Step 6
If you wish to make Nakhji Vegetable Porridge, finely chop the remaining octopus, carrot, and green onion. In a pot, combine the leftover glutinous rice from the samgyetang, chopped carrot, and chopped octopus. Add enough samgyetang broth to achieve a porridge consistency and cook, stirring frequently to prevent burning, until thickened.
Step 7
Once the porridge is cooked to your desired consistency, garnish with the chopped green onion and sesame seeds. Enjoy this smooth and flavorful Nakhji Vegetable Porridge.
