If you've found your way here through a convoluted series of fortunate internet-fated factors, only to come up confused at the title, asking yourself, "What even is Samgyetang?", don't worry. I'm here for you, boo-boo! First off; samgyetang is delicious, and it's something of a mandatory dish for any Korean-foodie and/or fan, especially during the summer months. While I opted to eat it for this blog post in the early creeping tendrils of winter, when the chill started to seep in a bit more and I needed a hot bowl of chicken soup to revive my spirit, this dish is typically eaten in the peak of summer swelter. Brought to the table boiling hot, the dish typically consists of a single small, young chicken stuffed with sweet, glutinous rice and a mixture of dried fruits and herbs to imbue the broth with a distinctly subtle and sweet medicinal flavor that I personally adore and now, coincidentally, find myself craving at least once or twice a year. Not only is the meat from that tiny little bird super delicate and tender, but the broth absorbs all the richness and flavor from both the herbs and meat to turn a soothing milky color. It's mild, which might come as a surprise to those who know my obsession with spicy food (and South Korea's generalized obsession with fiery foods, too), but it's an excellent dish to get you through the doggest of dog days of summer...or a brisk winter evening. Whatever floats your boat or sinks your submarine, after all.
Not only is it hearty, warming, and soothing all at once, but the dish gives you an excuse to consume an entire small bird to yourself. Alone. That's right- one serving is one bird. How fun is that? Indulge your desire to feel like a giant and get some nourishment. Winning. Stews and soups hold a very special place in the Korean food lexicon, too, so it shouldn't come as a particularly huge surprise to anyone who's cursorily familiar with the food. Samgyetang holds a special status in a cuisine well-known its deep and complex love of soups and stews, from hearty gamjatang with its dense and umami pork bone based broth studded with potatoes or light and slurpable miyeok guk for birthdays. While most soups come meticulously pre-seasoned, samgyetang comes to the table with it's own mix of salt and pepper for you to season the meat as you go, adding an additional element of DIY to the meal. You'll already be getting hands-on, anyway, as you deconstruct the little bird you're devouring, unless you're a serious pro with your chopsticks. I've yet to reach that degree of aptitude, however, and ended up with chicken-sticky hands by the end. Not the worst thing, not at all. I'll gladly take chicken fingers in exchange for a bowl of samgyetang, any day.
Until next time~
💘
XOXO,
NAU
No comments:
Post a Comment