The Recipe Kitchen

Reheating leftovers today: Samgyetang, Korean ginseng chicken soup! The ginseng root does such a lovely job of cutting through the chicken’s oils and fats—it’s honestly the only chicken dish I truly love.

My all-time favorite version of samgyetang is served in a two-story traditional restaurant tucked into the back alleys of a famous street market. They boil an entire chicken in a giant pot built into your table (bigger than any hot pot!) and add steamed rice cakes from the market. The boiling transforms the rice cakes into this incredible texture you just can’t replicate at home.

I dream of making this from scratch one day, but the stock alone takes an insane amount of dedication—and, let’s be honest, I’ll probably never match my favorite restaurant’s version! 😂

/serendipity | Founder of /fcny | Building a personalized health app powered by AI