Chicken & chicken soup

Yeonggye-baeksuk 영계백숙

This chicken and chicken soup called Yeonggye-baeksuk in Korean (영계백숙) is a simple, communal dish that’s delicious, filling, and easy to share with many people. It uses a young chicken between 3 and 4 pounds which is boiled and then served with a rice porridge made from the broth.

I remember my grandmother on my father’s side making yeonggye-baeksuk when I was young. She had dozens of chickens running and playing in her yard, and she would pick one out, kill it by twisting its neck with her bare hands, and then put it in hot water to remove all its feathers before cutting it open and removing all its guts. My grandmother was a tough woman! I felt sorry for the the chicken but I was excited to have chicken and chicken porridge for dinner. When the chicken was boiling with lots of garlic, the smell spread through her whole village! I use ginseng in this recipe to boost your energy and to remove the chicken’s gamey flavor, but if you don’t have it you can skip it, it’s not essential.

You might be wondering what’s the difference between this recipe and the classic Korean ginseng chicken soup called samgyetang. They are similar in some ways but samgyetang is made with small cornish hen, about 1 to 1½ pound chicken, and each diner gets a small hen in their bowl. The hen is usually stuffed with rice and jujubes and ginseng is not skippable in that recipe. It’s also served all at once in a bowl, where yeonggye-baeksuk is traditionally served in stages.

I made a video for yeonggye-baeksuk when I travelled to Costa Rica in 2010  (woohoo! Time flies!) but I figured it was time to update and refine this recipe with exact measurements and film a new HD video for it. In that video I focused on the chicken soup, which is called dakjuk in Korean, but really this dish is all about the chicken we eat and the soup.

By the way, whenever I remake a video for a recipe, you can always find the old video linked from the sidebar. I can’t get rid of those videos, they are my life’s work and precious to me! I had a great time in Costa Rica.

I hope you enjoy this recipe with your friends and family!

Chicken & Chicken Soup (Yeonggyebaeksuk: 영계백숙)

Ingredients (Serves 4)

For the onion mix dip:

For the salt dip:

Optional vegetables

  • 1 cucumber, cut into about 3 inch sticks
  • 4 to 5 crispy and mild green chili peppers
  • About ¼ cup ssamjang


Cook the chicken:

  1. Place the chicken in a large heavy pot. I use my 6½ quart heavy pot.
  2. Add garlic, ginseng, and 10 cups of water. Cover and cook for 20 minutes over medium high heat until vigorously boiling.Chicken & Chicken Soup (Yeonggyebaeksuk: 영계백숙)
  3. Reduce the heat to medium low and cook another 50 minutes until the chicken is tender and fully cooked. While it’s cooking you can make 2 kinds of dip.

Onion mix dip:

  1. Combine onion, green onion, green chili pepper, soy sauce, vinegar, sesame seeds, sugar, and hot pepper flakes in a bowl.
  2. Mix it well with a spoon.
  3. Cover and refrigerate until ready for use.dip for chicken

Salt dip:

  1. Combine salt, ground black pepper, and sesame seeds in a small bowl.
  2. Mix evenly and set aside.salt for chicken and chicken soup

Take out the chicken and make soup:

  1. Transfer the chicken along with the ginseng to a large platter. Place it on the table and let it cool down.Chicken & Chicken Soup (Yeonggyebaeksuk: 영계백숙)
  2. Remove any floating fat with a large spoon and discard.Chicken & Chicken Soup (Yeonggyebaeksuk: 영계백숙)
  3. Drain the rice and add it to the broth. Stir it a few times with a ladle or a wooden spoon.Chicken & Chicken Soup (Yeonggyebaeksuk: 영계백숙)
  4. Cover and cook for 20 minutes over medium high heat, stirring occasionally, until the rice is fully cooked and tender.

Serve the chicken first:

  1. While the chicken soup is boiling, serve the chicken with the 2 kinds of dip, kimchi, vegetables, and ssamjang. Prepare individual plates so that they can take some of the chicken and dip it. Be sure to eat the ginseng. Chicken & Chicken Soup (Yeonggyebaeksuk: 영계백숙)

Serve the soup:

  1. Remove from the heat and stir in the chopped green onion. Ladle the soup into bowls and serve with the chicken and side dishes already in progress.Chicken & Chicken Soup (Yeonggyebaeksuk: 영계백숙)

Leave your rating:

So far this is rated 5/5 from 9929 votes

Be the first to rate this.


  1. BenjieM State of Kuwait joined 3/10 & has 2 comments

    Hi! Maangchi,

    Anyong Haseyo!!! I would like to congratulate you on your well deserved nomination, may you continue to shower us with your delectable recipes.

  2. tinaishung austin joined 3/10 & has 1 comment

    I made this recipe the day you posted it, and it just so happened my boyfriend and I were both sick. This delicious porridge sure nursed us back to health! Thank you!

  3. Pure_Hapa Redondo Beach, California joined 8/09 & has 20 comments

    I looooooooove chicken and rice! Such comfort food. This will be cooking in my kitchen soon. And I’m going to go vote at Saveur now too!

  4. JudySong Chicago, IL joined 3/10 & has 1 comment

    I am making dakjuk right now! ;) I’ll try to take some pics before diving in!

  5. Kutin NYC joined 2/10 & has 6 comments

    hi maangchi,

    I love this recipe, it reminds me of the chicken congee that my mom makes when I was young. I would definitely tried this recipe. It also seem liked you had fun in Costa Rica. I am glad you are back and sharing this recipe. Thanks so much maangchi.

  6. leeemur SF Bay Area joined 7/09 & has 9 comments

    Looks like you had so much fun! They’re so lucky to be able to try your food! I miss my mom’s dakjuk. She’s coming over in 2 weeks. I’m gonna force her to make some. haha

  7. violin123 Arizona joined 1/10 & has 10 comments

    I so want to eat DakJuk now. It was a really good idea you did that at the location. Your friends look so happy eating your food. I would too if I was there. Fun video Maangchi! Thanks for posting.

  8. Amber727 New Jersey joined 7/09 & has 36 comments

    Could I use chicken pieces instead of a whole chicken? Will it still be just as tasty?

  9. ztawan joined 2/10 & has 4 comments

    Amazing video! Would you be coming to San Diego???

  10. Tuty joined 5/09 & has 14 comments


    Congrats on your nomination as the Most Innovative Video Content

    I am excited for you!!! Very well deserved.
    It’s great to have you, as Korean, to teach all of us the authentic Korean cuisine.
    I will vote for you, right after this.

    Tuty @Scentofspice

  11. Tuty joined 5/09 & has 14 comments

    We call this type of dish bubur ayam (bubur=porridge ; ayam=chicken). Wow, the broth must be fragrant with that much garlic. It’s the ultimate comfort food for me. Better for the soul than chicken soup…

  12. jimin Oakville, Ontario . Canada joined 9/08 & has 18 comments

    This is my favourite video. Thank you for sharing this. You make food such an adventure.

  13. miles2go North Jersey joined 12/09 & has 1 comment

    This is a beautiful video, Maangchi is the Korean cooking ambassador to the world. You are truly my hero!


  14. some1unknown australia joined 12/09 & has 8 comments

    is there a podcast out yet??
    looks delicous
    i think i might try it out

  15. ahrumg joined 3/10 & has 1 comment

    Hi Maangchi,

    Long time fan from NC, first time commenter. I love your dakjuk recipe. I will definitely be trying this out soon. Your trip to Costa Rica looks awesome. and those watermelons look amazing! I can’t wait until the summer. Looking at those amazing watermelons definitely make me long for summer fruits.

    My husband and I both love your site because it really makes Korean food so accessible. We really appreciate your work. One day, we hope to attend one of your cooking classes in NYC. :)

More comments to read! Jump to page: 1 2 3 4

Leave a Reply

You must create a profile and be logged in to post a comment.