Korean Samgyetang Herbal Pack – Ginseng Chicken Soup Kit | 3.5oz

The Authentic Korean Ginseng Chicken Soup, Made Easy

Samgyetang (삼계탕) is Korea's most beloved restorative soup — a whole young chicken slow-simmered with ginseng, jujubes, and a carefully balanced blend of traditional herbs. The result is a deeply aromatic, golden broth that locals turn to during hot summers, cold winters, and any time the body needs a warm hug from the inside.

Kosbee's Samgyetang Herbal Pack brings that restaurant-quality depth into your home kitchen with the exact 6-herb blend professional Korean chefs use. No guesswork. No hunting through Asian markets. No bitter mystery roots. Just open the pack, drop it in, and simmer.

What's Inside — 6 Traditional Korean Herbs

Each 3.5 oz (100 g) pouch contains individually portioned, hygienically sealed bundles of:

• Astragalus root (Hwanggi, 황기) — Korean grown — the foundational herb that gives samgyetang its signature warming depth
• Hovenia stem (Heutgaenamu, 헛개나무) — Korean grown — neutralizes any gamey notes from the chicken and adds clean, woody finish
• Ginseng (Insam, 인삼) — Premium Canadian — selected for its clean, balanced flavor and high ginsenoside content
• Jujube (Daechu, 대추) — small Korean red dates that lend natural sweetness and rich color
• Chestnut (Bam, 밤) — adds creamy, nutty body to the broth
• Cinnamon stick (Gyepi, 계피) — a single warming note that ties the whole pot together

Why Origin Matters

Most bulk samgyetang mixes at Asian markets don't disclose where each herb comes from. Kosbee does. The two most important medicinal herbs — astragalus and hovenia — are sourced directly from Korea, where centuries of cultivation tradition produce the deepest flavor. The ginseng is premium Canadian-grown, chosen for its cleaner profile and consistent quality. The finished pack is then assembled and quality-checked in our New Jersey facility — Packaged in the USA.

Restaurant-Quality Samgyetang at Home

The hallmark of a great samgyetang is a broth that's deeply golden, fragrant with herbs, completely free of any "chicken-y" smell, and finished with a subtle natural sweetness from jujubes and chestnuts. This pack is precisely calibrated to deliver exactly that — the same balance professional Korean restaurants have used for generations.

Step-by-Step Recipe (Beginner-Friendly)

You'll need

• 1 whole young chicken (Cornish hen, 2.2–3.3 lb / 1–1.5 kg)
• 1 Kosbee Samgyetang Herbal Pack (100 g)
• 1/3 cup sweet (glutinous) rice, rinsed and soaked 1 hour
• 6 cloves garlic, peeled
• 10–12 cups water (about 2.5 liters)
• Optional: green onions, salt, and black pepper for serving

Cooking

1. Rinse the herbs. Open the herbal pack and give the herbs a quick rinse under cool running water to remove any natural plant dust. This step takes 30 seconds.
2. Prep the chicken. Rinse the chicken inside and out. Stuff the cavity with the soaked sweet rice and 3 garlic cloves. (No need to truss — the rice will hold its shape as it cooks.)
3. Build the pot. Place the stuffed chicken in a large heavy pot. Add the remaining garlic, all the herbs from the pack, and 10–12 cups of water — enough to cover the chicken completely.
4. Simmer. Bring to a boil over high heat. As soon as it boils, reduce to medium-low and simmer gently for 1 hour to 1 hour 30 minutes, until the chicken is fall-off-the-bone tender and the broth turns golden and fragrant.
5. Remove the woody herbs before serving. Fish out and discard the astragalus, hovenia stem, and cinnamon stick — they've done their job flavoring the broth and aren't meant to be eaten. The jujubes and chestnuts are delicious and meant to be enjoyed.
6. Serve. Ladle into a deep bowl with the chicken whole. Garnish with chopped green onion. Season individually at the table with salt and freshly ground black pepper, the traditional Korean way.

Pro Tips for Best Results

• Don't salt the broth while cooking. Korean tradition is to keep the broth unsalted and let each diner season their own bowl. This preserves the herbs' subtle complexity.
• Slow cooker? Yes — cook on LOW for 6 hours instead of stovetop simmering.
• Pressure cooker / Instant Pot? Use Soup mode for 35 minutes, then natural release for 15 minutes.
• Leftover broth is a gift. Store refrigerated up to 3 days and use as a base for noodle soup, rice porridge (juk), or steamed vegetables.

Hygienic Individual Packaging

Inside the pouch, each herb is individually portioned in clear, sealed packets — no loose plant debris, no dust, no fragments mixing together. You can also use half the pack and reseal the rest in the zip-top outer pouch, which makes this kit equally suited for one bird or a freezer batch project.

Who It's For

• K-food and K-drama fans who've seen samgyetang and want to recreate the real thing at home
• Asian American families who want a clean, premium herbal pack instead of dusty bulk versions from the market
• Home cooks recovering from cold, fatigue, or postpartum who turn to traditional restorative broths
• Adventurous beginners trying their first Korean herbal soup — this pack handles the hard part for you

Important Safety Information

Storage

Store the unopened pouch in a cool, dry place away from direct sunlight. If using only half the pack, seal the remaining herbs in the zip-top pouch and store the same way — best used within 6 months of opening.

Frequently Asked Questions

What kind of chicken should I use for samgyetang?

Traditionally, a small whole young chicken or Cornish hen (2.2–3.3 lb / 1–1.5 kg) is ideal because it cooks tender quickly and fits in a single serving bowl. A regular small chicken also works — just simmer 20–30 minutes longer until the meat is fall-off-the-bone tender.

Is this pack authentic, or is it a Westernized version?

This is the exact 6-herb blend used in traditional Korean samgyetang restaurants for generations. The two key medicinal herbs (astragalus and hovenia) are Korean-grown, the ginseng is premium Canadian, and the pack is calibrated to match restaurant-quality flavor depth without shortcuts.

Do I really need to remove the woody herbs after cooking?

Yes, please remove and discard the astragalus root, hovenia stem, and cinnamon stick before serving. These are flavoring agents only and are too tough and woody to eat. The jujubes and chestnuts, however, are delicious and meant to be enjoyed in the soup.

Can I freeze the leftover broth?

Absolutely. Strain the broth, cool completely, then freeze in airtight containers for up to 3 months. It makes an excellent base for rice porridge (juk), noodle soup, or simply reheated as a restorative hot drink on cold days.

How much sodium is in this pack?

Zero added sodium. The herbal pack itself contains no salt — Korean tradition keeps the broth unsalted during cooking, allowing each person to season their own bowl at the table. This lets you control sodium completely and lets the herbs' natural complexity come through.

* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.