And a hot bowl of Samgye-tang must be the perfect lunch on a cool day. The whole spring chicken, cooked to a soft bite, stuffed with glutinous rice in a bowl full of ginseng broth mixed with some ginseng, jujube and other herbs. And ground salt is served if you want add more taste.
This dish reminds me of a Philippine dish, tinolang manok (chicken soup), but this one's heavier since the whole spring chicken is intact! And already stuffed with rice!
I'm getting my bowl of Samgye-tang now. Are you getting yours?
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