Korean Soup for your cold
My earliest memory of this is at Young Women church activity at a leaders home. We were all pairing into groups to make cookies. I jumped in to to help make the Peanut Butter cookies, one of my all time favorite. I was given the wonderful task of reading and carry out the task of some of the ingredients…. which we were all eager to pat each other on the back for our wonderful teamwork. The moment came to taste the batter – which is ALWAYS the Best part – and it was not so wonderful … it turned out the recipe did not call for 2 cups of salt. (The next time I made it I had mistakenly read 2 Tablespoons instead of teaspoon, (I learn something or in some cases relearn every time I cook). So what does this have to do with sharing a recipe? None of them are mine. I am also fondly known for “burning water” and generally burning most things has earned me the title as the “Burn Queen.” I am Thankful to have a Honey who Loves me and eats my cooking regardless.
Basically make your chicken soup the way you like it & throw in some garlic (about 4 cloves), ginger (an inch of the root), and ginseng (2 root?). I also like to throw in freeze dried carrots, celery, and onions/ green onions. If you have certain vegetables you come to expect in a soup throw it in. If you don’t have time to crockpot your chicken or cook all day on the stove, then pull a “Christine” and cheat ~ throw in cans of chicken (chicken & salt only) and freeze dried veggies. If your not a big ginseng eater you might consider getting a ginseng tea to steep in the soup instead – This is one of those dishes I really do prefer the roots and vegetables to be fresh and chunky. All of this is to your own liking, more or less.
I also found an actual Samgaetang recipe for you – because I know there is gonna be someone who needs to see exact measurements 🙂 As I am looking at other recipes, I realize that some of the popular recipes have the Korean Chestnut and Chinese date. I have to point out that I am one of those peoples who do not enjoy the date so I don’t normally include it. You can also add kimchi or red pepper/ chili paste ~ about a teaspoon for broth flavoring. WE have found that some members of our family find the ginger a little too spicy when they bite into a piece of the root. All of these ingredients add great flavor to the broth and have a healing affect for us, so we are looking at a cheese cloth or tea strainer to help the roots simmer and then remove them after wards OR make them a bigger chunk – maybe 2 or 3 inches of the root cut into threes?