Samgyetang is a food made by removing the intestines of chicken and adding ginseng, jujube, and glutinous rice to help boost energy, so it is eaten most often on dog days in summer. It is also the representative health food of Korea that the Japanese are most familiar with.

In Samgyetang, "sam" means ginseng, "gye" means chicken, and "tang" means soup, which means chicken is a soup made with ginseng.

Koreans eat a lot of chicken in the summer when the heat is in full swing. This is because I think the cold energy of chicken makes me beat the heat. In particular, when Boknal, one of Korea's unique seasons, is near, it is common to handle samgyetang even if it is not a professional restaurant. Samgyetang is one of the foods that Koreans eat a lot.

Samgyetang is a well-known food for foreigners, and Japanese author Murakami Ryu praised it as the best dish in Korea in his novel, and famous Chinese film director Zhang Yimou calls it "Jinseng Chicken Soup" and visits it every time he comes to Korea.

Since samgyetang is so popular, fusion samgyetang with various ideas is being made these days. It is basic to add rust (deer horns), chestnuts, and pine nuts, and there are also samgyetang with natural abalone with skin or octopus. Samgyetang with a whole root of red ginseng also appeared. There are also Oriental Medicine Samgyetang, which contains all kinds of herbal medicines, Seafood Samgyetang with octopus, blue crabs, and abalone, and Bamboo Tong Samgyetang, which is steamed with chicken in a bamboo container, not an earthen pot.

Samgyetang is full of healthy ingredients. Garlic and ginseng are representative side ingredients, and a lot of jujube and chestnuts are added. Peanut powder or perilla powder is sometimes added to preserve the savory and thick taste.

Overseas tourists who visit Korea often eat samgyetang to nourish their tired bodies, and many restaurants specializing in samgyetang are also operating in many foreign countries.

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