(upbeat music)
- Hello, everybody!
Today we are going to make samgyetang,
ginseng chicken soup.
Small Cornish hen I use and ginseng, fresh ginseng.
One Cornish hen for one person.
So you need to finish your one person.
We are going to make a delicious,
nutritious samgyetang today.
These days at summertime,
how do you deal with the heat?
So hot.
In Korea, we eat this samgyetang.
During the summertime,
everybody feels exhausted,
they are struggling from heat.
But we need to take care of our body,
so lot of protein and with ginseng.
Everybody knows ginseng,
ginseng boost your energy.
Koreans think let's fight the heat with heat.
When you eat this hot soup, sizzling chicken,
all the ginseng infused in this soup.
And then after eating, you feel very energized.
Your body temperature, of course, is going up.
But relatively, you feel kind of cool.
So this is samgyetang, we eat this hottest days in a year.
Usually it comes end of July and August, so hot.
Three hottest days, so we call this sambok.
So chobok, jungbok, malbok.
It's the first bok, second bok, third bok.
In Korea, like a bok day, three hottest days,
always people are lining up
at the special samgyetang restaurant.
sweating, a lot of people,
while they are eating, they are sweating.
And also, the Korean housewives,
of course they make for their family at home.
Are you ready to follow me?
I'm going to wash my rice, half a cup
for two Cornish hens.
And wash and rinse and soak.
Just grab like this.
Give a little massage.
So we gotta remove this white, milky stuff.
Then, rinse.
Rinse a couple of times.
Soak in cold water.
This is, I'm going to soak this for two hours.
This guy already two hours gao exactly,
I started soaking.
I'm going to use this rice.
Now, I'm going to take care of this chicken.
This Cornish hen, inside, we need to get rid of this giblet.
This is giblet, don't throw away.
Just wash and you can cook this
especially chicken gizzard is delicious.
Also, you can make chicken stock.
Put some salt here, your palm.
Then, just rub like this.
I like to wash really nicely and clean.
So, now, very clean.
My chicken took a bath, salt bath! Really clean.
Now I'm going to put it this.
Next, we have to stuff chicken.
Strain the rice.
Let's cut the tips.
Garlic is ready.
Now, I'm going to use jujube.
You remember dried jujube?
I'll use just only, each Cornish hen, one.
So, one. Don't think that I'm stingy.
If I use too many jujubes, the broth color change
to like brownish.
What do we want is clear soup.
I'm going to use two.
And, ginseng.
I'll use
Nice size. Two.
Cut this on the top, you see.
There's like a top here.
You, too.
The reason I remove this is, even though it's very
expensive, is that if you eat this, it's going to make
your body too hot.
All prepared.
Cut it off. This tip!
Also, you see around here?
There is lots of fat. Remove this.
Also, I don't want to eat this tip.
My mom said if you eat this tips of a chicken,
just like a chicken, when you get older,
you really tremble.
I never eat this tip of a chicken,
but if you want to eat, why not?
Next one.
Oh! Lots of fat here.
Put some garlic and...
rice
Ginseng
And jujube, more garlic
More rice
Just whichever first. It's up to you.
Nicely, okay.
And, my next one also.
Garlic
Rice
Ginseng
Jujube, more garlic
And, some leftover rice. Just put it here
Each Cornish hen needs four cups of water.
So, eight cups. Gently
And, cook over medium high heat
My chicken is cooking now, I'm going to show you
how to make dipping sauce for this.
I'm showing you two different kinds of dipping sauce.
First one is just a salt based one.
My second sauce is my father's favorite
and also my favorite.
I always prepare these two types of dipping sauce
whenever I make the samyetang.
Also, we're also going to prepare green onion
garnish on top.
Really, really make it look special and tasty
I'm going to cut a few green onions.
I'm going to cover this with wrap. Plastic wrap.
Then, make a sauce.
Salt, sesame seeds
Ground black pepper
This is sesame oil
This is one dipping sauce
Wrap this
My next one
Soy sauce
Maybe three tablespoons
White vinegar
Two
This is honey but you can use sugar
Honey it just depends on how much you like it.
It should be sweet and sour
Good
Then, onion. I'll keep this.
This is a jalapeno.
Any type of a green chilli pepper, you can use.
This is another second dipping sauce.
Now, I'm going to wait until my chicken is well cooked.
Chicken is now really nicely cooking.
The soup broth is milky, isn't it?
I'm going to turn down the little heat.
Now, my chicken is done.
One hour plus ten minutes, I cooked.
Usually for one chicken, it takes one hour.
But today, I used two Cornish hens.
To serve nice way, I prepared two earthenware pots.
I heat up this pots with just a little bit of water.
Never heat this pot when it's empty.
Wow
I will transfer this to earthenware pot.
See, when you poke this, poke this
Easily come clean. Right?
The other one
If you think that this broth is not enough,
just you can add water and then reheat.
Okay, wow, nice. Isn't it?
We still have some leftover.
What we have to do is make it sizzle.
It just only took a few minutes.
Here you go. Samyetang!
Then, chopped green onion.
Look at that. Wow!
We don't need knife even.
It's falling apart very easily. You see?
Sesame and salt.
Mmm.
Wow, look at this rice and--
Oops. Rice and jujube.
And garlic.
It's a garlic.
ginseng
Onion and jalapeno and soy sauce. Sweet sour sauce.
Mmm!
awesome!
You know the jujube?
Inside there's a seed, be careful when you chew this.
It has a seed inside.
Very sweet
(upbeat music)
Spit out.
Today we made Korean ginseng chicken soup, samyetang.
Make this samyetang and this taste is really awesome
especially go with this dipping sauce and kimchi.
All you need side dish is kimchi
Make this three times, at least, during this summer.
Fight, fight this heat with heat.
We call this yee yeol chi yeol.
Enjoy my recipe, see you next time. Bye!