The Korean ginseng chicken soup traditionally eaten in summer to regain energy is samgyetang.
Samgyetang is a Korean tang made by simmering a whole young chicken, usually stuffed with glutinous rice, garlic, jujube, and ginseng. It is served hot and is widely regarded as a nourishing summer dish.
The custom is especially associated with sambok: chobok, jungbok, and malbok, three dates on the lunar calendar that generally fall during Korea’s hottest, most humid period. The idea is that eating a hot, nutrient-rich soup helps replenish energy lost through sweating and exertion.
Samgyetang is easy to confuse with baeksuk, another boiled chicken dish. Baeksuk generally emphasizes the chicken and broth, while samgyetang is defined by the young chicken stuffed with ginseng and other ingredients. Modern samgyetang became common in restaurants during the 20th century, with whole ginseng becoming more practical to use after refrigeration improved.