Why Do Koreans Eat Samgyetang on the Hottest Days of Summer (Boknal)?
Koreans eat samgyetang, a whole young chicken stuffed with sticky rice, garlic, jujube and ginseng, on the hottest days of summer because of an old idea called iyeol chiyeol (이열치열): "fight heat with heat." These days are called boknal (복날), and a hot, nourishing soup is believed to restore the energy that the heat and sweating drain from your body. On boknal, popular samgyetang restaurants often have long queues at lunchtime.
What is boknal?
Boknal refers to three days that mark the hottest period of the Korean summer: chobok (초복, the first), jungbok (중복, the middle) and malbok (말복, the last). Together they are called sambok. Their dates are set by the traditional calendar system and change every year, but they usually fall between mid-July and mid-August. Korean calendars, news sites and convenience-store ads will remind you when each one arrives.
The word bok here is linked to the idea of "lying low" or hiding from the heat, not to the word for luck that sounds similar. In old farming communities, these were the days when people rested in the shade and ate something strengthening to get through the summer.
Why hot soup in hot weather?
The thinking behind iyeol chiyeol comes from traditional Korean medicine. In summer, people sweat a lot and spend time in cool places, and the belief is that the inside of the body becomes cold and tired while the outside feels hot. A hot, rich soup is thought to warm the stomach, make you sweat out the heat and give you strength. Whether or not you accept the theory, a bowl of samgyetang is filling, easy to digest and full of protein, which helps explain why the habit has lasted.
Ginseng is a key part of the dish. In Korean culture it has long been valued as a tonic for energy and stamina, so putting it in a summer soup fits the purpose perfectly.
What is in samgyetang?
- A small whole chicken – usually a young chicken, so one bird is one portion.
- Sticky rice – stuffed inside the chicken, it turns soft and slightly porridge-like.
- Ginseng – often a small fresh root.
- Jujube (Korean red dates), garlic and sometimes chestnuts.
- A clear, milky broth – lightly seasoned, so you add salt and pepper yourself.
Restaurants usually serve it bubbling in a heavy earthenware bowl with kimchi, sliced radish kimchi (kkakdugi) and sometimes a small glass of ginseng liquor. Some places offer versions with black chicken, abalone or extra herbs.
How to eat it
Season the broth with the salt and pepper on the table. Use chopsticks to pull the meat off the bones, then dip pieces in the salt-and-pepper mix. Scoop out the sticky rice and mix it into the broth. Put bones in the empty bowl provided. Eat slowly — the bowl stays very hot for a long time.
Other boknal foods
Samgyetang is the most famous choice, but Koreans also eat other "stamina foods" in summer, such as grilled or braised eel, duck dishes and cold noodles like naengmyeon for those who prefer cool food. Supermarkets and convenience stores sell ready-made samgyetang pouches around boknal, which you can heat at home or in a guesthouse kitchen.
Korea has several other seasonal food customs like this — for example red bean porridge on the winter solstice and seaweed soup on birthdays.
A POPORO CITY regular sums it up: "Thirty-five degrees outside, a boiling bowl inside — and somehow you walk out feeling cooler."
Quick tips
- On boknal itself, famous samgyetang restaurants can be very busy; go early or on a nearby day.
- Samgyetang is eaten all year, so you do not need to wait for boknal to try it.
- One bowl is one person's meal; you do not usually share.
- Ask for less ginseng flavour if you are unsure about the bitter taste — or simply set the root aside.
- If you have a medical condition, check with a doctor before eating a lot of ginseng.
FAQ
When is boknal this year?
The three days change every year and usually fall between mid-July and mid-August. Check a Korean calendar or news site for the exact dates.
Is samgyetang spicy?
No. The broth is mild and clear; you season it yourself. The kimchi on the side is the spicy part.
Can I eat samgyetang outside summer?
Yes. Many restaurants serve it all year, and it is a comforting meal in cold weather too.
What does "iyeol chiyeol" mean?
It means "fight heat with heat", the idea that hot food helps your body deal with hot weather.
Is boknal a public holiday?
No. Shops and offices are open as usual; it is a food custom rather than a holiday.