Samgyetang and stamina foods

Samgyetang is a whole young chicken stuffed with glutinous rice, ginseng, jujubes and garlic, then simmered until tender. Its mild, clean broth makes it popular with visitors. It is served as an individual portion, with each person getting a whole small chicken in their own pot.

Samgyetang is eaten all year, but it is most popular on boknal, the three hottest days of summer known as chobok, jungbok and malbok. Long lines can form at samgyetang restaurants on those days. People eat it to restore energy sapped by the summer heat.

The boknal days are set by the traditional calendar and seasonal divisions, so the dates change every year. Chobok, jungbok and malbok generally fall between mid-July and mid-August. Check a Korean calendar for the exact dates in the year you visit.

Boyangsik are foods eaten to restore energy and support health. Classic examples include samgyetang, grilled eel, loach soup, abalone porridge and boiled duck. Koreans often seek them out in the heat of summer or when they feel run down. Favorite stamina foods also differ by region.

Pull the chicken apart with chopsticks and dip the meat in the salt and pepper on the table. Scoop the sticky rice from inside the bird with the broth. Eat the ginseng if you like, or leave it if it tastes too bitter. Some restaurants serve a small glass of ginseng liquor, which you can decline.

Yes, the ginseng is edible and has a slightly bitter, earthy taste. If you take certain medications, are pregnant or have health concerns, it is wise to check with a health professional about ginseng. Leaving it uneaten is not considered rude.

Eel is rich and believed to be highly nourishing, so it is one of Korea's top summer stamina foods. It is grilled over charcoal or a hot plate, either with salt or a sweet sauce, and eaten with shredded ginger and perilla leaves. Freshwater eel from Gochang is a well-known regional specialty.

Chueotang is loach soup: the small freshwater fish are ground or left whole and simmered with dried cabbage leaves, soybean paste and perilla seed powder. It is thick and nutty, and people often sprinkle in sancho, a tingly Korean pepper. Styles differ by region, such as Namwon style and Seoul style.

Hanbang samgyetang adds extra herbal medicine ingredients, such as milkvetch root or angelica, besides ginseng, giving it a darker broth and stronger herbal aroma. Regular samgyetang is clearer and milder. Ingredients differ by restaurant, so check the menu description. If you are new to herbal flavors, start with the regular version.

Jeonbok-juk is abalone porridge, made by sauteing abalone and rice in sesame oil, then simmering with water. It is smooth, nutty and comforting, often eaten for breakfast or when feeling unwell. It is a famous Jeju dish, and versions cooked with the abalone innards take on a greenish color.

Ori-baeksuk is a whole duck slowly boiled with glutinous rice, garlic and medicinal herbs. It is large enough to share among several people, and the leftover broth is often cooked into porridge. Restaurants near mountains or in the suburbs commonly serve it, and some ask you to book ahead because it takes time to cook.

Dak-baeksuk is usually a larger whole chicken boiled and shared by a group, while samgyetang uses a small young chicken stuffed with rice and ginseng and served per person. With baeksuk, porridge is often made from the broth afterward. Both are mild and comforting.

Yes, stamina foods are eaten year-round. In winter people turn to warming soups such as gomtang, galbitang and oyster soup with rice to fight the cold. There is no set day like summer's boknal, but they are popular whenever someone feels worn out.

Restaurants usually simmer samgyetang in advance and reheat it to order, so you will not wait long. At home, many recipes simmer the chicken for around an hour until tender. Exact time depends on the size of the bird and the pot you use.

The broth is often lightly seasoned, so add salt and pepper from the table to taste. Radish kimchi or regular kimchi on the side adds a nice contrast. Many people break up the sticky rice in the broth and eat it like porridge.

Dog meat was once eaten by some as a summer stamina food, but consumption declined sharply, and in 2024 Korea passed a special law banning the breeding, slaughter and sale of dogs for food, with a grace period before full enforcement. It is not something you will encounter at ordinary restaurants or tourist areas.

Stamina foods use nourishing ingredients and are often warming, but many specific health claims about them have not been scientifically proven. It is best to enjoy them as part of Korean food culture and tradition. For health concerns, follow medical advice rather than relying on particular foods.

Samgyetang is a chicken dish, so it is not suitable for vegetarians. Chicken at ordinary samgyetang restaurants is usually not halal-certified, and a glass of ginseng liquor may come with the meal. If you need halal food, confirm certification directly with the restaurant.

Small octopus, nakji, has long been believed to restore energy and is a popular summer stamina food. It is eaten in clear soup (yeonpotang), spicy stir-fry and as live octopus (sannakji). Swallowing live octopus whole or without chewing enough can let the suckers stick to or block the airway, so cut it small and chew thoroughly, or choose a cooked dish.

Many samgyetang restaurants offer takeout, and supermarkets and convenience stores sell ready-to-heat versions. They are handy for an easy meal at your accommodation. If you plan to take packaged samgyetang abroad, check the destination's rules on meat products first. Takeout containers can be very hot, so carry them carefully.