For starters, I find myself somewhat obsessed with samgyetang at the moment. I think it’s delicious and I’m somehow fascinated by it. The simplicity.
The first time I ordered the dish was only a year ago, and I remember finding it a little underwhelming. It wasn’t the flavor bomb like the majority of the Korean food I had tried at the time.
I started buying some frozen single serving samgyetangs from H Mart. The first one I tried was $15. I was craving it so I bought it. Next time I went they were on sale for $9.99 so I bought two more.
A few weeks later I went back to buy the samgyetang kits with the ginseng and jujubes and the rice. They were so expensive! $10-$15 for just the kit, and that’s before the chickens. (I remember one of them had cinnamon??). At that time, the frozen portions were reduced further to $8.99, so I ended up scrapping the plans to make it and just bought 2 more frozen ones, one of which I’m eating tonight.
Questions— Does anyone know a restaurant in NYC with an exemplary samgyetang? I want to try it at a restaurant again.
And what’s the deal with this being a summer food? Piping hot soup and molten hot rice. I don’t quite get that.
I love the stuff and plan to keep eating it, and eventually make it at home.
Let’s talk samgyetang. How do you make it? How do you like it best? What do you like about it?
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