Modu Recipes

Ttukdak Hyung's Samgyetang

A nourishing samgyetang made by simmering chicken, chicken feet, and a samgyetang pack in a spicy chili paste broth for a rich flavor.

🙋 Recommended for

  • ⭐ For those who want to boil Samgyetang broth to be rich and clean, perfect for pairing with rice.
  • ⭐ For those who want to easily handle ingredients that are usually cumbersome to prepare at home.
  • ⭐ For those who want to refine the chicken, chicken feet, and samgyetang pack once more to bring out the spicy flavor.

Ingredients needed 🛒3 servings

  • Chicken: 700g*2
  • Water: 2L
  • Chicken feet: 300g
  • Ginseng: 40g
  • Dried jujubes: 15g
  • Samgyetang pack: 100g
  • Whole garlic: 80g
  • Green onion: 80g
  • Salt: 1 tablespoon
  • Pepper
  • Green onion
  • Soaked glutinous rice
  • Carrot
  • Sweet corn

Recipe 🍳

  1. Trim the tail and wings of 2*700g chickens, then scrape out the insides with a spoon. 2*700g chicken.
  2. Add the following ingredients to a pressure cooker and boil. 2L water, 300g chicken feet, 40g ginseng, 15g dried jujubes, 100g samgyetang pack, 80g whole garlic, 80g green onion, 2*700g chicken, 1 tablespoon salt. * If it boils over, reduce to low heat and simmer for 15 minutes.
  3. After 15 minutes, remove the chicken and solids, and season the broth with salt. Salt.
  4. Assemble the following ingredients in a bowl to complete! Pepper, green onion.
  5. You can also make chicken porridge by boiling the remaining chicken broth with the following ingredients! Chicken broth, soaked rice, minced carrot, minced green onion, sweet corn, sesame oil.
  1. Prepare ingredients and make the broth base.
  2. Add seasonings and main ingredients, and boil sufficiently.
  3. Check seasoning and finish with toppings or aromatics.

Cooking tips 💡

  • Simmer chicken feet and a Samgyetang pack together to make a rich broth, then add chicken and simmer until tender.

Shop ingredients on Coupang(Ad)

ChickenChicken feetGinsengJujubesSamgyetang packWhole garlicGreen onionGlutinous riceCarrotSweet corn
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