tang) in Korean, consists primarily of a whole young chicken (poussin) or quail filled with garlic, rice, jujube and ginseng.

During the Joseon period (1392-1897), people enjoyed the numerous chicken soup dishes that were similar to Samgye-tang, including Yeongye-tang, Chonggye-tang, and Hwanggye-tang.

[7] The dish began to be commercially sold at restaurants around 1940s and under the name Gyesam-tang (계삼탕; 鷄蔘湯) in 1950s, which meant chicken ginseng soup.

[7] It is the custom in Korea to eat Samgye-tang during hot summer days in order to replenish the nutrients that were lost through the sweating and physical activities.

[3][10] Some specialty restaurants in South Korea serve only samgyetang, having gained local popularity through their special recipes for the dish, which are often kept as secrets.