Толы құс етімен пісірілген қайнатпа (тоқ)

Korean soup with whole stuffed chicken

Samgye tang (hangul=삼계탕), or ginseng chicken soup, meaning ginseng (Kor. sam) chicken (Kor. gye) soup (Kor. tang) in Korean, consists primarily of a whole young chicken (poussin) or quail filled with garlic, rice, jujube and ginseng. Samgye tang is a Korean traditional soup for body health. Samgye tang is a representative summer health food. Soup made with chicken that is slightly larger than the chick is called Yeonggye Baeksuk, and the chicken is divided into half is called Banggye tang.

During the Joseon period (1392 1897), people enjoyed the numerous chicken soup dishes that were similar to Samgye tang, including Yeongye tang, Chonggye tang, and Hwanggye tang. While it was the custom to make a soup with young chicken and serve it to elders during the summer days, the chicken boiled with milkvetch roots and its broth were served to the sick queen during King Injo's reign. However, the description of the dish that most closely resembles today's form of Samgye tang can be found in Joseon Yorijaebeop (hangul=조선 요리제법), the cookbook Shinyoung Bang, the professor of Ewha Womans University, wrote in 1917 to compile the information on how to make various traditional dishes of Joseon. In the book, it is described that Dakguk (hangul=닭국), or chicken soup, is made by gutting a chicken and stuffing the inside with three spoons of glutinous rice and one spoon of ginseng powder, followed by tying up the opening and boiling the chicken with ten bowls of water. The dish began to be commercially sold at restaurants around 1940s and under the name Gyesam tang (hangul=계삼탕) in 1950s, which meant chicken ginseng soup. Thus, since 1960s, it became more common to stuff the chicken with a whole piece of ginseng instead of powder, reaching today's form of the dish. It is especially popular to eat this chicken soup on sambok (hangul=삼복) days, which are three distinct days of the lunar calendar—Chobok (hangul=초복), Jungbok (hangul=중복), and Malbok (hangul=말복)—commonly among the hottest and most sultry summer days in Korea. Some specialty restaurants in South Korea serve only samgyetang, having gained local popularity through their special recipes for the dish, which are often kept as secrets. The dish is sometimes accompanied by a small complimentary bottle of insam ju (ginseng wine) in certain restaurants.