A rich and creamy Korean chicken soup made with perilla seed powder and ginseng.
Korean Perilla Seed Samgyetang – Creamy Chicken Soup with Ginseng
👨🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
https://tysoonkorea.blogspot.com/2026/06/a-rich-and-creamy-korean-chicken-soup.html
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What Is Korean Perilla Seed Samgyetang?
Korean Perilla Seed Samgyetang is a rich variation of Korean chicken soup made with a whole chicken, ginseng, garlic, jujubes, and a creamy broth containing perilla seed powder.
Traditional samgyetang is generally known for its relatively clear chicken broth. This version has a very different character. Perilla seed powder, glutinous rice powder, and roasted soybean powder are mixed into the chicken broth after the chicken has cooked.
The result is a thicker, smooth broth with a distinctive nutty flavor.
In Korea, samgyetang is especially associated with hot summer days, when people traditionally eat nourishing hot foods as a way to restore energy. It is also enjoyed whenever a warm and satisfying chicken soup is wanted.
Why You'll Love This Recipe?
This recipe combines the familiar comfort of chicken soup with the distinctive nutty flavor of Korean perilla seeds.
The whole chicken creates the base broth, while garlic, ginseng, jujubes, green onion, and cooking wine add layers of aroma and flavor.
After the chicken is removed, the broth is transformed with perilla seed powder, glutinous rice powder, and roasted soybean powder.
The result is creamy without relying on dairy products such as milk or cream.
Ingredients
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Chicken — 800g (1 whole chicken)
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Perilla Seed Powder — 150ml
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Glutinous Rice Powder — 80ml
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Green Onion — 2 stalks
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Roasted Soybean Powder — 50ml
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Garlic — 20 cloves
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Black Pepper — 1 tsp
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Jujubes (Korean Dates) — 3
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Cooking Wine — 50ml
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Bay Leaves — 3
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Ginseng — 3 roots
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Water — 1,500ml
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Salt — to taste
How to Make Korean Perilla Seed Samgyetang
Step 1. Clean the Chicken
Clean the whole chicken thoroughly.
Remove anything from the cavity that should not remain before cooking and prepare the chicken for the soup.
If desired, tie the legs together to help the chicken maintain a neat shape while cooking.
Step 2. Cook the Chicken
Place the chicken in a large pot.
Add:
- 1,500ml water
- 20 cloves garlic
- 1 tsp black pepper
- 3 jujubes
- 50ml cooking wine
- 3 bay leaves
- 2 stalks green onion
- 3 ginseng roots
Bring the pot to a boil.
Reduce the heat and simmer for approximately 40 minutes, allowing the chicken and aromatics to flavor the broth.
Step 3. Remove the Chicken
Carefully remove the cooked chicken from the pot.
Cover it with foil and keep it warm while you prepare the creamy perilla broth.
Handle the chicken carefully because it will be tender after simmering.
Step 4. Strain the Broth
Strain the broth to remove the cooked aromatics and any impurities.
Return the strained broth to the pot.
This gives you a cleaner base before adding the powdered ingredients.
Step 5. Add the Perilla Seed Mixture
Add:
- 150ml perilla seed powder
- 80ml glutinous rice powder
- 50ml roasted soybean powder
Mix thoroughly with the broth.
Stir well so the powders are evenly distributed and do not form large lumps.
Step 6. Thicken the Broth
Heat the broth over medium heat.
Stir continuously for approximately 4–5 minutes as the broth gradually thickens.
Season with salt to taste.
The goal is a smooth, creamy broth rather than an excessively thick paste.
Step 7. Assemble and Serve
Place the warm whole chicken in a serving bowl.
Pour the hot perilla seed broth around and over the chicken.
Garnish with chopped green onion and serve hot.
Why Are Perilla Seeds Used in This Soup?
Perilla seeds are called deulkkae (들깨) in Korean.
When ground into powder, they have a distinctive rich, nutty flavor and can also give soups a creamy appearance and texture.
Perilla seed powder is used in several Korean soups, stews, and vegetable dishes.
In this samgyetang recipe, it changes a relatively light chicken broth into a much richer and more substantial soup.
What Do the Three Powders Do?
Perilla Seed Powder
This is the primary flavor ingredient. It provides the characteristic nutty taste and creamy texture.
Glutinous Rice Powder
Glutinous rice powder helps thicken the broth and gives it a smoother, fuller consistency.
Roasted Soybean Powder
Roasted soybean powder contributes additional roasted and nutty notes that complement the perilla seeds.
Using all three creates a broth with more depth than simply thickening chicken stock.
Ingredient Substitutions
Original Ingredient Substitute Options Notes Perilla seed powder Ground toasted sesame seeds with a small amount of finely ground sunflower seeds The flavor will be different. Perilla seed powder is recommended for the characteristic flavor. Glutinous rice powder Sweet rice flour or mochiko A practical substitute for thickening the broth. Roasted soybean powder Kinako or roasted soybean flour Provides a similar roasted soybean flavor. Jujubes Chinese red dates A practical substitute commonly available at Asian grocery stores. Ginseng Fresh or dried ginseng If unavailable, it can be omitted, although the flavor will change. Cooking wine Mirin or dry white wine Can also be omitted if necessary. Green onion Scallions or spring onions Easy substitutes outside Korea.
| Original Ingredient | Substitute Options | Notes |
|---|---|---|
| Perilla seed powder | Ground toasted sesame seeds with a small amount of finely ground sunflower seeds | The flavor will be different. Perilla seed powder is recommended for the characteristic flavor. |
| Glutinous rice powder | Sweet rice flour or mochiko | A practical substitute for thickening the broth. |
| Roasted soybean powder | Kinako or roasted soybean flour | Provides a similar roasted soybean flavor. |
| Jujubes | Chinese red dates | A practical substitute commonly available at Asian grocery stores. |
| Ginseng | Fresh or dried ginseng | If unavailable, it can be omitted, although the flavor will change. |
| Cooking wine | Mirin or dry white wine | Can also be omitted if necessary. |
| Green onion | Scallions or spring onions | Easy substitutes outside Korea. |
Shopping Tips
Choosing the Chicken
A relatively small whole chicken works well for this recipe.
The original recipe uses an approximately 800g whole chicken.
Choose fresh chicken with intact skin because the chicken is served whole.
Buying Perilla Seed Powder
Perilla seed powder may be labeled:
- Perilla Seed Powder
- Ground Perilla Seeds
- Deulkkae Powder
Korean grocery stores are usually the easiest place to find it.
When possible, check that the product is intended for cooking rather than confusing it with perilla leaf products.
Buying Glutinous Rice Powder
Look for glutinous rice flour, sweet rice flour, or mochiko.
Although the names vary, these products are commonly available in Asian grocery stores.
Buying Roasted Soybean Powder
Korean roasted soybean powder may be available at Korean grocery stores.
Japanese kinako can also be used when Korean roasted soybean powder is unavailable.
Choosing Jujubes
Look for dried Korean jujubes or Chinese red dates at Korean, Chinese, or other Asian grocery stores.
Choosing Ginseng
Fresh or dried ginseng can be used.
Korean and Chinese grocery stores or specialty herbal shops are more likely to carry it than ordinary supermarkets.
Storage and Reheating
Allow leftover chicken and broth to cool before refrigerating.
Store leftovers in a covered container in the refrigerator and use them within approximately 2–3 days.
Because the broth contains glutinous rice powder, it may become noticeably thicker after refrigeration.
When reheating, use gentle heat and stir the broth well. If it has become too thick, a small amount of water can be added to restore the desired consistency.
Reheat the chicken and broth thoroughly before serving.
FAQ
Q1. How is Perilla Seed Samgyetang different from regular Samgyetang?
Classic samgyetang generally has a lighter chicken broth.
This version adds perilla seed powder, glutinous rice powder, and roasted soybean powder, creating a creamier, nuttier, and thicker broth.
Q2. What does Perilla Seed Powder taste like?
It has a distinctive earthy and nutty flavor.
Its flavor is different from sesame, which is why sesame seeds cannot reproduce exactly the same result.
Q3. Can I make this soup without Ginseng?
Yes.
The soup can still be prepared without ginseng, although it will lose part of the characteristic aroma associated with samgyetang.
Q4. Can I use chicken pieces instead of a whole chicken?
Yes, although the traditional presentation will be different.
This particular recipe uses one 800g whole chicken.
Q5. Why do I remove the chicken before adding the powders?
Removing the chicken makes it easier to strain the broth and thoroughly mix the perilla seed powder, glutinous rice powder, and soybean powder.
The chicken can then be returned to the finished creamy broth for serving.
Q6. How do I prevent lumps in the broth?
Add the powders while mixing thoroughly and continue stirring as the broth heats.
Continuous stirring also helps prevent the thickened broth from sticking to the bottom of the pot.
Q7. Why did my broth become too thick?
Glutinous rice powder thickens as it cooks, and the broth can thicken further as it cools.
If necessary, add a small amount of water while reheating until you reach your preferred consistency.
Q8. Is Perilla Seed Samgyetang spicy?
No.
This recipe does not use chili peppers or gochujang. Its main flavors are chicken, perilla seed, ginseng, garlic, and roasted soybean.
Cooking Tips
Use a soup bag for the garlic and other small aromatics if desired. This can make straining the broth easier.
Keep the chicken warm after removing it. Covering it while you finish the broth helps prevent it from cooling too much.
Stir continuously after adding the powders. This is important for creating a smooth broth.
Don't make the broth excessively thick. It should remain pourable and soup-like.
Season with salt near the end. This makes it easier to control the final saltiness after the broth has thickened.
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