Modu Recipes

Striker Chef's Chodang Corn Samgyetang

A premium nourishing soup made by simmering Chodang corn, soaked glutinous rice, and potatoes until tender, creating a smooth and rich broth like soup.

🙋 Recommended for

  • ⭐ Those who want to try a luxurious, thick, and creamy samgyetang, like a restaurant soup, instead of the usual clear broth.
  • ⭐ Those who desire a unique nourishing meal combining the sweetness of Chodang corn with tender chicken.

Ingredients needed 🛒3 servings

  • 2 Young Chickens (approx. 600g each)
  • 500ml Store-bought Beef Bone Broth
  • 1 Chodang Corn
  • 1 cup Glutinous Rice (soaked for 1 hour)
  • 1 Samgyetang Herb Pack
  • 15 cloves Whole Garlic
  • 1 Green Onion
  • 1 Potato
  • A handful of Minced Chives
  • Salt to taste
  • Water as needed

Recipe 🍳

  1. Trim the wing tips of the chicken. Completely remove the tail and surrounding fat, which can cause gamey odors and greasiness. Then, cut off the neck. Make a slit in the inner thigh meat to create a hole for tucking the legs.
  2. Place the prepared chicken in boiling water and blanch for about 30 seconds to remove impurities from between the bones. Rinse thoroughly.
  3. Scrape the kernels off the Chodang corn. Mix the soaked glutinous rice and corn kernels in a 1:1 ratio and stuff them firmly into the chicken's cavity. Tuck the legs into the slits made in the thighs to secure them. Reserve the corn cob for the broth.
  4. In a large pot, combine the beef bone broth and prepared chicken. Add enough water to cover the chicken. Add the remaining corn cob, herb pack, whole garlic cloves, the long-slit green onion, the whole peeled potato, and 2 tablespoons of soaked glutinous rice for thickening the broth.
  5. Cover the pot and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer for about 40 minutes. Skim off any rising oil during cooking.
  6. After 40 minutes, remove the green onion, corn cob, and herb pack. Carefully remove the tender chicken pieces without breaking the bones and place them in serving bowls.
  7. In the pot, blend the remaining broth, softened potatoes, garlic, and glutinous rice until smooth, creating a thick, creamy, milky broth.
  8. Pour the blended rich broth generously over the chicken in the bowls, garnish with the remaining Chodang corn kernels and minced chives, and serve with salt.
  1. Completely remove the chicken's tail and fat, then blanch in boiling water for 30 seconds and rinse.
  2. Stuff the chicken cavity with soaked glutinous rice and Chodang corn kernels, then tuck the legs.
  3. In a pot, combine chicken, beef bone broth, water, herb pack, garlic, green onion, potato, corn cob, and 2 tbsp glutinous rice. Simmer for 40 minutes.
  4. Remove chicken and aromatics. Blend the remaining broth, potato, and glutinous rice until smooth to create a rich soup base. Pour over chicken and garnish.

Cooking tips 💡

  • During the preparation stage, thoroughly remove the yellow fatty lumps around the chicken's tail. This ensures a clean and savory broth, even when mixed with beef bone broth, preventing it from becoming greasy.
  • The Chodang corn and glutinous rice stuffed inside the chicken cook like steamed rice, offering a unique texture that combines chewiness and crispness.

Shop ingredients on Coupang(Ad)

Young ChickenBeef Bone BrothChodang CornGlutinous RiceSamgyetang Herb PackGarlicGreen OnionPotatoChives
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