(upbeat music) - Hello, everybody! Today we are going to make samgyetang, ginseng chicken soup. Small Cornish hen I use
and ginseng, fresh ginseng. One Cornish hen for one person. So you need to finish your one person. We are going to make a delicious, nutritious samgyetang today. These days at summertime, how do you deal with the heat? So hot. In Korea, we eat this samgyetang. During the summertime, everybody feels exhausted, they are struggling from heat. But we need to take care of our body, so lot of protein and with ginseng. Everybody knows ginseng, ginseng boost your energy. Koreans think let's
fight the heat with heat. When you eat this hot
soup, sizzling chicken, all the ginseng infused in this soup. And then after eating,
you feel very energized. Your body temperature,
of course, is going up. But relatively, you feel kind of cool. So this is samgyetang, we eat
this hottest days in a year. Usually it comes end of
July and August, so hot. Three hottest days, so
we call this sambok. So chobok, jungbok, malbok. It's the first bok, second bok, third bok. In Korea, like a bok
day, three hottest days, always people are lining up at the special samgyetang restaurant. sweating, a lot of people, while they are eating, they are sweating. And also, the Korean housewives, of course they make for
their family at home. Are you ready to follow me? I'm going to wash my rice, half a cup for two Cornish hens. And wash and rinse and soak. Just grab like this. Give a little massage. So we gotta remove this
white, milky stuff. Then, rinse. Rinse a couple of times. Soak in cold water. This is, I'm going to
soak this for two hours. This guy already two
hours gao exactly, I started soaking. I'm going to use this rice. Now, I'm going to take
care of this chicken. This Cornish hen, inside, we
need to get rid of this giblet. This is giblet, don't throw away. Just wash and you can cook this especially chicken
gizzard is delicious. Also, you can make chicken stock. Put some salt here, your palm. Then, just rub like this. I like to wash really nicely and clean. So, now, very clean. My chicken took a bath,
salt bath! Really clean. Now I'm going to put it this. Next, we have to stuff chicken. Strain the rice. Let's cut the tips. Garlic is ready. Now, I'm going to use jujube. You remember dried jujube? I'll use just only,
each Cornish hen, one. So, one. Don't think that I'm stingy. If I use too many jujubes,
the broth color change to like brownish. What do we want is clear soup. I'm going to use two. And, ginseng. I'll use Nice size. Two. Cut this on the top, you see. There's like a top here. You, too. The reason I remove this
is, even though it's very expensive, is that if you
eat this, it's going to make your body too hot. All prepared. Cut it off. This tip! Also, you see around here? There is lots of fat. Remove this. Also, I don't want to eat this tip. My mom said if you eat
this tips of a chicken, just like a chicken, when you get older, you really tremble. I never eat this tip of a chicken, but if you want to eat, why not? Next one. Oh! Lots of fat here. Put some garlic and... rice Ginseng And jujube, more garlic More rice Just whichever first. It's up to you. Nicely, okay. And, my next one also. Garlic Rice Ginseng Jujube, more garlic And, some leftover rice. Just put it here Each Cornish hen needs four cups of water. So, eight cups. Gently And, cook over medium high heat My chicken is cooking
now, I'm going to show you how to make dipping sauce for this. I'm showing you two different
kinds of dipping sauce. First one is just a salt based one. My second sauce is my father's favorite and also my favorite. I always prepare these two
types of dipping sauce whenever I make the samyetang. Also, we're also going
to prepare green onion garnish on top. Really, really make it
look special and tasty I'm going to cut a few green onions. I'm going to cover this
with wrap. Plastic wrap. Then, make a sauce. Salt, sesame seeds Ground black pepper This is sesame oil This is one dipping sauce Wrap this My next one Soy sauce Maybe three tablespoons White vinegar Two This is honey but you can use sugar Honey it just depends
on how much you like it. It should be sweet and sour Good Then, onion. I'll keep this. This is a jalapeno. Any type of a green chilli
pepper, you can use. This is another second dipping sauce. Now, I'm going to wait until
my chicken is well cooked. Chicken is now really nicely cooking. The soup broth is milky, isn't it? I'm going to turn down the little heat. Now, my chicken is done. One hour plus ten minutes, I cooked. Usually for one chicken,
it takes one hour. But today, I used two Cornish hens. To serve nice way, I
prepared two earthenware pots. I heat up this pots with
just a little bit of water. Never heat this pot when it's empty. Wow I will transfer this to earthenware pot. See, when you poke this, poke this Easily come clean. Right? The other one If you think that
this broth is not enough, just you can add water and then reheat. Okay, wow, nice. Isn't it? We still have some leftover. What we have to do is make it sizzle. It just only took a few minutes. Here you go. Samyetang! Then, chopped green onion. Look at that. Wow! We don't need knife even. It's falling apart very easily. You see? Sesame and salt. Mmm. Wow, look at this rice and-- Oops. Rice and jujube. And garlic. It's a garlic. ginseng Onion and jalapeno and soy
sauce. Sweet sour sauce. Mmm! awesome! You know the jujube? Inside there's a seed, be
careful when you chew this. It has a seed inside. Very sweet (upbeat music) Spit out. Today we made Korean ginseng
chicken soup, samyetang. Make this samyetang and
this taste is really awesome especially go with this
dipping sauce and kimchi. All you need side dish is kimchi Make this three times, at
least, during this summer. Fight, fight this heat with heat. We call this yee yeol chi yeol. Enjoy my recipe, see you next time. Bye!
