Samgyetang primarily consists of a whole young chicken and Korean ginseng. Samgyetang is traditionally served in the summer for its supposed nutrients, which replaces those lost through excessive sweating and physical exertion during the hot summers in Korea.
To make samgyetang, a whole young chicken is stuffed with glutinous rice and boiled in a broth of Korean ginseng, dried seeded jujube fruits, garlic, and ginger. Depending on the recipe, other medicinal herbs such as Astragalus propinquus (hwanggi), wolfberry (gugija), Codonopsis pilosula (dangsam), and Angelica sinensis (danggwi) may also be added.
Proteins, minerals, and hormones from the whole chicken mixed with the beneficial properties of the ingredients combined in the dish makes it a revered culinary item in South Korea. Only whole uncut ingredients are used for the dish, as they are believed to preserve the maximum amount of nutrients.
Many Koreans enjoy it on three specific days in summer: "Chobok" (초복), "Jungbok" (중복), and "Malbok" (말복), which Koreans believe to be the hottest and most sultry of the year. Food with high nutrient content is eaten to regain the loss of stamina in the summer heat, and samgyetang is a favorite dish.
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