Main ingredients 🥩
chickenglutinous ricegingerjujubegarlicenoki mushroommung beanburdock root
Kim Do-yoon's Enoki and Mung Bean Samgyetang
A nourishing samgyetang that maximizes broth flavor by combining the deep aroma of enoki mushrooms, the nutty richness of roasted mung beans, and the earthy depth of burdock root.
🙋 Recommended for
- ⭐ Those seeking a rich, heartfelt nourishing meal for energy recovery
- ⭐ People who want a deeper, more refined broth than traditional samgyetang
Ingredients needed 🛒2 servings
- chicken 1kg
- glutinous rice 250g
- ginger 40g
- jujube 8g
- garlic 50g
- enoki mushroom 10g
- salt (Taean sea salt) to taste
- purified water 5100cc
- roasted mung beans a little
- burdock root a little
Recipe 🍳
- Rinse glutinous rice thoroughly and soak it lightly in water. Carefully wash enoki mushrooms, ensuring no sand remains on the surface, then pat dry.
- Clean the inside of the chicken thoroughly, then tightly stuff the cavity with soaked glutinous rice, ginger, garlic, and jujube.
- Make a small slit on one leg of the chicken and cross it with the opposite leg to secure the filling and prevent it from spilling out.
- Place 5100cc of purified water into a large pot, add the stuffed chicken, enoki mushrooms, and salt, then bring to a boil over high heat.
- As the broth begins to bubble, use a ladle to carefully skim off impurities and fat foam floating on top.
- Add roasted mung beans or pan-roasted mung beans to enhance the nutty flavor.
- Reduce heat to low and simmer gently for about 2 hours until the broth becomes milky and thick.
- About 10 minutes before serving, add thinly sliced burdock root to infuse a subtle aroma into the broth.
- Stuff the chicken cavity with soaked glutinous rice, garlic, ginger, and jujube; tie the legs together to secure.
- Add chicken, water, enoki mushrooms, and salt to a pot, bring to a boil, skim off foam, then add roasted mung beans.
- Simmer over low heat for 2 hours, then add burdock root 10 minutes before finishing.
Cooking tips 💡
- Pre-roast mung beans in an air fryer or pan to deepen the nutty aroma and richness of the samgyetang.
- Skim off foam and grease frequently during boiling to ensure a clean, non-greasy broth.
- Do not add burdock root at the beginning—adding it only in the last 10 minutes preserves its delicate fragrance and prevents it from fading.
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