韓國人夏天為什麼要喝蔘雞湯？——補氣、滋養、活力滿滿的夏季秘方
Why Koreans Eat Hot Soup in the Heat of Summer — The Secret Behind Samgyetang
每年夏天，當酷暑來襲，韓國人不是躲進冷氣房吃冰淇淋，而是圍坐在一起，喝上一碗熱騰騰的蔘雞湯。聽起來似乎有些反常，但這背後藏著韓國人幾百年來流傳下來的養生智慧——以熱攻熱，以補驅暑。
初伏、中伏、末伏——韓國夏天最重要的三天
韓國有一個獨特的飲食文化，每年夏天最炎熱的三個節氣——初伏、中伏、末伏，韓國人都會特地去吃蔘雞湯。
這三天被稱為「三伏」，是一年中氣溫最高、身體最容易疲勞虛弱的時期。韓國人認為，這時候身體消耗最大，最需要補充元氣。與其吃冰冷的食物讓腸胃受寒，不如喝一碗熱湯，從內而外地補充體力，讓身體重新充滿活力。
蔘雞湯就是為此而生的料理。
為什麼蔘雞湯對身體這麼好？——看看裡面放了什麼
蔘雞湯之所以被視為夏季最強補品，是因為每一樣食材都有其獨特的功效。
🍗 全雞 選用小型嫩雞，膠原蛋白豐富，燉煮後湯底濃郁鮮甜。雞肉含有優質蛋白質，有助於恢復體力與肌肉修復。
🌿 人蔘 蔘雞湯的靈魂食材。人蔘含有人參皂苷，能提升免疫力、消除疲勞、增強體力。夏天身體虛弱時，人蔘的滋補效果最為顯著。
🌾 糯米 填入雞腹中一起燉煮，吸飽雞汁與藥材精華後變得軟糯香甜，是蔘雞湯中最讓人滿足的部分。糯米提供持久的飽腹感與能量。
🧄 大蒜 殺菌抗炎、提升免疫力，同時讓湯底更加香濃。韓國料理幾乎離不開大蒜，蔘雞湯也不例外。
🌰 栗子 補充礦物質與維生素，增添天然甜味，讓湯頭層次更豐富。
🌿 紅棗 補血養氣，含有豐富的維生素C與鐵質，是韓國傳統藥膳中不可缺少的食材。
🪨 黃芪、枸杞（選用） 部分家庭會加入黃芪或枸杞，進一步增強補氣效果。
簡單製作蔘雞湯的方法
看起來複雜，其實在家也能輕鬆做到。
【食材】（2人份）
- 小型全雞 1隻（約800g~1kg）
- 糯米 1/2杯（提前泡水2小時）
- 人蔘 1~2根（新鮮或乾燥均可）
- 大蒜 10瓣
- 紅棗 4~5顆
- 栗子 4~5顆
- 蔥 適量
- 鹽、白胡椒 適量
- 水 適量
【製作步驟】
STEP 1 — 準備全雞 將全雞洗淨，去除多餘脂肪，尤其是雞屁股部位要完全去除，否則會有腥味。雞的內外用冷水沖洗乾淨後，用廚房紙巾擦乾。
STEP 2 — 填入食材 將泡好的糯米、人蔘、大蒜3~4瓣、紅棗2顆填入雞腹中，約八分滿即可（糯米煮後會膨脹）。用牙籤或棉線封住開口，防止食材散出。
STEP 3 — 放入鍋中燉煮 將整隻雞放入鍋中，加入剩餘的大蒜、紅棗、栗子，倒入清水至完全蓋過雞身。大火煮沸後，撈除浮沫，轉中小火燉煮60~90分鐘。
STEP 4 — 調味上桌 燉至雞肉軟嫩、湯色變為乳白色即可。食用時依個人口味加鹽與白胡椒調味，撒上蔥花提香。
韓國人才知道的料理秘訣
秘訣 1 — 糯米一定要提前泡水 糯米至少泡水2小時，煮出來才會軟糯不硬，充分吸收湯汁的精華。
秘訣 2 — 雞屁股一定要切除 雞屁股有油脂腺，不去除的話湯頭會有腥味。韓國媽媽們都知道這個細節。
秘訣 3 — 大火滾沸後撈浮沫 煮沸後會出現灰色浮沫，一定要撈乾淨，湯色才會清澈乳白、口感乾淨。
秘訣 4 — 燉煮時不要蓋緊鍋蓋 留一條小縫，讓蒸氣適當散出，湯頭會更清澈不混濁。
秘訣 5 — 鹽要最後加 整個燉煮過程不加鹽，上桌前才調味。提前加鹽會讓雞肉變硬，影響口感。
秘訣 6 — 剩下的湯不要倒掉 隔天將剩餘的湯加熱，加入烏龍麵或年糕，就是一碗絕美的早餐。
結語
蔘雞湯不只是一道料理，它是韓國人對家人說「我希望你健康」的一種方式。每年三伏天，韓國家家戶戶飄出的那股人蔘香，是夏天最溫暖的記憶。
今年夏天，不妨也試著在家做一鍋蔘雞湯，感受一下韓國人幾百年來流傳下來的夏季養生智慧。
【ENGLISH】
Why Koreans Eat Hot Soup in the Heat of Summer — The Secret Behind Samgyetang
When the summer heat peaks in Korea, most people might expect locals to reach for cold drinks and ice cream. But instead, Koreans gather around steaming bowls of Samgyetang — a rich, nourishing chicken and ginseng soup — and eat it on the hottest days of the year.
This might seem counterintuitive, but it reflects a centuries-old Korean wellness philosophy: fight heat with heat, and nourish the body when it needs it most.
Chobok, Jungbok, Malbok — Korea's Three Hottest Days
In Korea, the three hottest periods of summer — known as Chobok (초복), Jungbok (중복), and Malbok (말복) — are considered the most important days to eat Samgyetang. Together, they are called Sambok (삼복), the peak of the summer heat.
On these days, Korean families and friends gather at Samgyetang restaurants, often waiting in long lines, just for a bowl of this restorative soup. It is believed that the intense summer heat drains the body's energy and nutrients, and Samgyetang replenishes exactly what the season takes away.
Why Is Samgyetang So Good for You?
Every ingredient in Samgyetang serves a purpose.
🍗 Whole Young Chicken Rich in collagen and high-quality protein, young chicken forms the base of the broth and supports muscle recovery and stamina.
🌿 Korean Ginseng (Insam) The soul of Samgyetang. Ginseng contains ginsenosides that boost immunity, reduce fatigue, and restore vitality — exactly what the body needs in summer.
🌾 Glutinous Rice Stuffed inside the chicken, it absorbs all the rich flavors of the broth and ginseng as it cooks, becoming tender and deeply satisfying. It provides long-lasting energy.
🧄 Garlic Anti-inflammatory and immunity-boosting, garlic also adds depth and warmth to the broth.
🌰 Chestnuts Packed with minerals and vitamins, chestnuts add a natural sweetness and richness to the soup.
🌿 Jujube (Korean Red Dates) Traditionally used in Korean herbal medicine, jujube nourishes the blood and provides iron and vitamin C.
How to Make Samgyetang at Home
【Ingredients】（Serves 2）
- 1 whole young chicken (800g~1kg)
- ½ cup glutinous rice (soaked in water for 2 hours)
- 1~2 ginseng roots (fresh or dried)
- 10 garlic cloves
- 4~5 jujubes (red dates)
- 4~5 chestnuts
- Green onion for garnish
- Salt and white pepper to taste
- Water (enough to fully cover the chicken)
【Instructions】
STEP 1 — Prepare the Chicken Rinse the whole chicken inside and out under cold water. Remove the tail (parson's nose) completely — this is important to avoid any gamey smell in the broth. Pat dry with paper towels.
STEP 2 — Stuff the Chicken Fill the cavity with soaked glutinous rice, ginseng, 3~4 garlic cloves, and 2 jujubes. Fill only about 80% — the rice will expand as it cooks. Seal the opening with a toothpick or kitchen twine.
STEP 3 — Simmer the Soup Place the stuffed chicken in a pot. Add the remaining garlic, jujubes, and chestnuts. Pour in water until the chicken is fully submerged. Bring to a boil over high heat, skim off the grey foam, then reduce to medium-low heat and simmer for 60~90 minutes.
STEP 4 — Season and Serve When the chicken is tender and the broth has turned a milky white color, it's ready. Season with salt and white pepper at the table, and garnish with sliced green onion.
Korean Kitchen Secrets for the Perfect Samgyetang
Secret 1 — Always soak the glutinous rice first At least 2 hours of soaking ensures the rice cooks soft and fully absorbs the broth's flavor.
Secret 2 — Remove the chicken tail Korean mothers always remove the tail of the chicken before cooking. It contains oil glands that can make the broth smell off.
Secret 3 — Skim the foam after boiling The grey foam that rises after boiling contains impurities. Always skim it off for a clean, clear, and beautiful broth.
Secret 4 — Leave the lid slightly open A small gap allows steam to escape, keeping the broth clear rather than cloudy.
Secret 5 — Add salt only at the end Never salt the broth during cooking — it makes the chicken tough. Season only just before serving.
Secret 6 — Never throw away the leftover broth The next morning, reheat the remaining broth, add udon noodles or rice cakes, and you have an incredible breakfast bowl.
Final Thoughts
Samgyetang is more than just a dish. It is a Korean expression of care — a way of saying "I want you to be strong and healthy."
Every summer, as the aroma of ginseng and chicken drifts from Korean kitchens and restaurants, it carries with it centuries of wisdom about how to take care of yourself in the most demanding season of the year.
This summer, try making a pot of Samgyetang at home. Your body will thank you.