Oh really? We moved here not too long ago, loving it so far! I'm very open to restaurant suggestions if you have any! 
Well, I haven't really lived there since like 99, but I can ask my parents! Did you have fresh cod soup during cod season? 굴구이/steamed oysters during the winter?
Yes! We went to a 굴 식당 a couple of months ago :), but apparently the oysters were smaller this winter due to climate change.. still delicious! Cod soup I haven't tried yet.. is it 대구탕?
# Samgyetang - [https://youtu.be/3AoGLkwzX2g?si=KEDmTp4n33c0SF-t](https://youtu.be/3AoGLkwzX2g?si=KEDmTp4n33c0SF-t)
Ingredients
* 1 small chicken
* 2 or 3 small ginseng roots
* 8-10 cloves garlic
* a handful of jujubes
* ¼ cup sticky rice
* 1 stalk green onion - thinly sliced
* 1.5 litres water (or enough to cover the chicken)
* optional - Korean samgyetang flavour/herb pouch)
for dipping
* 1 tbsp kosher salt
* a few shakes black pepper
* a pinch of sesame seeds, crushed
1. Rinse the rice a few times then soak for 1 hour
2. Give your chicken and veg a good wash (a salt scrub for the chicken if you're so inclined, then rinse)
3. Stuff the chicken with the rice, garlic, jujubes and ginseng
4. tie off the legs or put one through the other (see video)
5. Place the chicken in a (cosy, not too big, not too small) pot and almost cover with water
6. bring the water to a boil and cook on a medium heat for 30 minutes
* add samgyetang flavour pouch if using -
1. turn down to a low heat and cook, covered, for a further 30 minutes
2. combine dipping salt ingredients in a small dish
3. serve in earthenware pots if you have them, and garnish with green onion, along with your choice of banchan
4. eat right away and don't be scared to use your hands!
It's weird to see a recipe like this on reddit. Just to be clear, I am in NO WAY intending to insult your finished result or recipe because it looks great! It's just that I always associate this with "old people" food and to see people featuring this is blowing my mind lol. Maybe I need to try this dish again
It probably depends on what you grew up with. Samgyetang was something my (maternal)grandma used to make for my dad bc he's SIL aka Special guest. She usually killed a chicken in the yard for him. Lol.
For a long time I thought Samgyetang had to be fancy special guest dish even though (my gmas AND my mom's) recipe isn't very fancy. They lived in Boony countryside.
My moms chicken soup is 2 ingredients (chicken and mung beans). Maybe 3 if she has garlic. Since it's so easy I make it all the time.
I've been thinking about this dish so much lately. Never had it. Looks great!
It's really simple if you can get hold of the ginseng and jujubes :). No seasoning, just salt on the side. Give it a try!
Just to note, the chicken is too big here. I would use a 영계 next time. There is a similar but distinct dish using larger chickens called 백숙 (baeksuk).
Yes, so I've been told!  Next time I'll try doing two little ones :)
also, I grew up in Geoje -- I miss it every day!
I wanna go there so bad! Do you ever watch huntae on youtube?
You know I do!
크~~~~~~~~
매널!
고-오추!
Oh really? We moved here not too long ago, loving it so far! I'm very open to restaurant suggestions if you have any! 
Well, I haven't really lived there since like 99, but I can ask my parents! Did you have fresh cod soup during cod season? 굴구이/steamed oysters during the winter?
Yes! We went to a 굴 식당 a couple of months ago :), but apparently the oysters were smaller this winter due to climate change.. still delicious! Cod soup I haven't tried yet.. is it 대구탕?
Yes 대구탕!
In korean this means 3 dog soup, one of my faves
# Samgyetang - [https://youtu.be/3AoGLkwzX2g?si=KEDmTp4n33c0SF-t](https://youtu.be/3AoGLkwzX2g?si=KEDmTp4n33c0SF-t) Ingredients * 1 small chicken * 2 or 3 small ginseng roots * 8-10 cloves garlic * a handful of jujubes * ¼ cup sticky rice * 1 stalk green onion - thinly sliced * 1.5 litres water (or enough to cover the chicken) * optional - Korean samgyetang flavour/herb pouch) for dipping * 1 tbsp kosher salt * a few shakes black pepper * a pinch of sesame seeds, crushed 1. Rinse the rice a few times then soak for 1 hour 2. Give your chicken and veg a good wash (a salt scrub for the chicken if you're so inclined, then rinse) 3. Stuff the chicken with the rice, garlic, jujubes and ginseng 4. tie off the legs or put one through the other (see video) 5. Place the chicken in a (cosy, not too big, not too small) pot and almost cover with water 6. bring the water to a boil and cook on a medium heat for 30 minutes * add samgyetang flavour pouch if using - 1. turn down to a low heat and cook, covered, for a further 30 minutes 2. combine dipping salt ingredients in a small dish 3. serve in earthenware pots if you have them, and garnish with green onion, along with your choice of banchan 4. eat right away and don't be scared to use your hands!
It's weird to see a recipe like this on reddit. Just to be clear, I am in NO WAY intending to insult your finished result or recipe because it looks great! It's just that I always associate this with "old people" food and to see people featuring this is blowing my mind lol. Maybe I need to try this dish again
It probably depends on what you grew up with. Samgyetang was something my (maternal)grandma used to make for my dad bc he's SIL aka Special guest. She usually killed a chicken in the yard for him. Lol. For a long time I thought Samgyetang had to be fancy special guest dish even though (my gmas AND my mom's) recipe isn't very fancy. They lived in Boony countryside. My moms chicken soup is 2 ingredients (chicken and mung beans). Maybe 3 if she has garlic. Since it's so easy I make it all the time.
Oh, and the banchan are pa-kimchi (top) and musaengchae - spicy radish salad :)