OB-GYN Group Meal: Chicken-Leg Samgyetang Special Menu

Hello, this is Jjingne’s Nutrition Diary :) Today’s post is about the special menu we served on a samgyetang day. Samgyetang is one of the top restorative Korean dishes, but it’s hard to serve often, so we offer it only once in a while. 😁

Chicken-leg samgyetang, bean sprout japchae, bomdong muchim, and three-color gyeongdan rice cakes

It was a day when the colors were pretty and I was happy with the presentation. ⭐ We prepared two food pans each of japchae and bomdong! The rice cakes were ordered according to the headcount and portioned out~!

For the samgyetang, we added 200 chicken leg quarters, Korean radish, jujubes, astragalus root, and whole garlic, then simmered everything thoroughly. I took out the chicken legs separately for plating. The broth came out clear but rich, so I was very satisfied!

After the leg quarters were fully cooked, I removed them and got ready for plating. I used pieces around 180–220 g, and they were about the size of my palm. Serving one leg quarter per person felt like a generous amount.

For the setup, I topped each bowl with a chicken leg quarter, green onion, and jujube. The chicken stuck out of a regular soup bowl, so I plated it in a larger tang-style bowl.

When making japchae, 6 kg of dangmyeon glass noodles was just right. At our site, that is a slightly generous amount, though I’m not sure how it would be elsewhere~ We added bean sprouts, shredded pork, wood ear mushrooms, carrot, onion, and chives. Because we need to make about 10 servings of japchae for maternity meals every day, we prepare a seasoned soy sauce in advance. We make it with soy sauce, starch syrup, and dark brown sugar! Keeping the sauce separately definitely gives the japchae a deeper color, and since the seasoning is already balanced, it is convenient. For sites that serve japchae often, I recommend making the seasoned soy sauce ahead of time.

For the bomdong, we cut the leaves into large pieces and used only simple seasoning. It included gochugaru, sugar, soy sauce, sesame oil, and maesil plum extract. It tastes best when mixed so it doesn’t get watery and the leaves stay lively :)

For the rice cakes, we used Jongno Bok Tteokbang three-color gyeongdan. The pack said it contained 50 pieces, but there were actually 51 in total, with 17 of each color! Serving three per person would be a liiittle expensive, so we served two per person, mixing the colors. Placing them on paper glassine liners made the presentation look a bit better, even with only two pieces lol.

I personally don’t like jujubes, so I left them out of my own bowl, but we served the bowls with jujubes included. lol It was a day when we got lots of compliments that the broth was refreshing and tasty~ Since our staff prefer noodles, on special-menu days we serve dishes like japchae, jjolmyeon, or noodles together, and this was the best choice..! Special meal completed successfully ~ 💙