Samgyetang using red ginseng. Fresh ginseng isn’t available where I live so I have to be creative. I cooked the red ginseng first like in the Insam-daechucha recipe (but without jujubes). Then I used the “tea” as the base for Samgyetang and stuffed the cooked ginseng into the chicken too. I love more jujubes so I soaked some extra ones on the side and added them to the soup at the end so that they wouldn’t colour the soup.
My Korean friend introduced me to this dish and I love it but I never made it before because I didn’t know where to buy the tiny chickens. Turns out they’re called spatchcocks in Australia and are sold in the frozen section in Korean groceries. Would definitely make more now that I know where to buy them.
Happy 10 year anniversary Maangchi!
