Samgyetang is a traditional Korean dish that has long been cherished by the people of Korea for its health benefits and nourishing properties. It is a testament to the nation’s rich culinary heritage and the diverse cooking techniques passed down through generations.

Historical records, such as Myeonguibyeollok and other ancient texts, reveal that chicken was widely raised and actively used in Korean cuisine since ancient times. Chicken dishes, along with eggs, were essential foods for birthdays, weddings, ancestral rites, and holidays, as well as a staple in everyday meals. Among the people, chicken was especially valued for its restorative properties, served to those who were ill or weak, or offered to honored guests.
Samgyetang is a chicken soup made with ginseng as its main ingredient, often accompanied by chestnuts, jujubes, gingko nuts, and garlic. It gained particular popularity as a summer health food during the hottest days, known as sambok (dog days of summer), with Kaesong ginseng being a favored ingredient.
Fresh ginseng, about 5–6 days after harvesting, is considered ideal for making samgyetang. Traditionally, young black chickens weighing around 500 grams were preferred for the dish. Known for its rich, savory flavor and high nutritional value, samgyetang has been regarded as a premier medicinal food.
In the Kaesong region, a legendary tale tells of a devoted child who, despite living in poverty, prepared samgyetang with chicken and ginseng to care for their ailing parents. This act of filial piety earned the dish the nickname Hyoseongtang (Soup of Devotion).
Today, samgyetang continues to be a beloved traditional dish, celebrated for its unique taste and the authentic essence of Korean cuisine. Its legacy and cultural significance endure, reflecting Korea’s exceptional culinary traditions.