Samgyetang is a dish made by simmering glutinous rice, garlic, jujube, and ginseng in the stomachs of young chickens with water for a long time. It is considered a summer favorite. It was called 'yonggye baeksuk' when yonggye (a chicken slightly larger than a chick) was stewed in white soup, and ginseng was added to it, and it was called ginseng soup, and now it has solidified into samgyetang. Cho Pung-yeon says, “Ginseng soup is made by adding ginseng to a hen and eating it completely orphaned in order to stimulate appetite and nourish the body. The stomach is cut open, ginseng is put in, and it is tied with a thread to prevent it from coming out. It is a more leisurely family tasting than the summer opening soup. I think the reason why Gyeosamtang became Samgyetang is because ginseng became popular and foreigners recognized the value of ginseng, so they put ginseng on top and renamed it.” But now, Samgyetang has become a common food, and Boshintang has become a specialty that is too expensive for the common people to eat. It is one of the favorite Korean dishes of foreigners visiting Korea, and a Samgyetang restaurant in Seosomun, which is said to be the originator of Samgyetang, is always full of Japanese and Chinese tourists. Samgyetang is time-consuming to make, so it's often sold in canned or retort packages, and there are even products that include glutinous rice, jujube, ginseng, and other ingredients along with the chicken. A food company in Korea has expanded to Southeast Asia and operates stores specializing in samgyetang and exports a lot. To make Samgyetang, you need to find a small-sized young chicken that is suitable for one person to eat alone, cut open its belly and remove the entrails, add soaked glutinous rice, ginseng, jujube, and garlic, tie it with a thread to prevent it from escaping, and put it in water to slowly boil. The secret to the flavor of Samgyetang is not only the ingredients, but also the hot boiling in a pot.