✔️ Prep Time: 10 minutes
✔️ Cook Time: 1 hour
⏱️ Total Time: 1 hour 10 minutes
🥢 Introduction
Samgyetang is a Korean chicken dish people often eat when they feel tired or low on energy. It’s usually served as a soup, but this is an easy home version made in a rice cooker.
The chicken and rice cook together, so the bottom turns into crispy, chewy toasted rice (nurungji) while the meat becomes super tender. It smells amazing and feels really comforting after a long day.
If you want something warm, filling, and easy to make, this rice cooker version is perfect for a cozy meal at home.
🛒 Ingredients
✔ 1 whole small chicken (about 1.8–2 lb / 800–900 g)
✔ 3/4 cup glutinous rice (150 g)
✔ 1/2–3/4 cup regular rice (100–150 g)
✔ 8–10 cloves garlic
✔ 2–3 dried jujubes (Korean dates)
✔ 1 stalk green onion, cut into large pieces
✔ About 2 cups water (enough to cover 70–80% of the chicken)
👩🍳 Instructions
Step 1
Add the rice to the rice cooker, then place the whole chicken on top. Add garlic, jujubes, and green onion.
Step 2
Pour in enough water to cover about 70–80% of the chicken. Do not overfill, as it may overflow during cooking.
Step 3
Close the lid and cook using the Multicook mode for 1 hour.
Step 4
For more crispy and chewy nurungji on the bottom, cook for up to 1 hour 30 minutes.
Step 5
Let it rest for a few minutes before opening. Serve warm.
🍽️ Serving Tips
✔ Serve hot directly from the rice cooker for the best texture.
✔ Season with salt and black pepper to taste.
✔ Garnish with chopped green onion if desired.
✔ Kimchi or simple pickled vegetables pair especially well.
✔ Gently scrape the bottom to enjoy the crispy nurungji.
💡 Additional Notes
✔ Do not overfill the cooker. Too much water can cause overflow.
✔ Use a small whole chicken for best results. Large chickens may not cook evenly.
✔ Glutinous rice creates a softer, chewier texture for the nurungji.
✔ Cooking longer will produce more crispy toasted rice at the bottom.
❓ FAQ
Q. Can I use only regular rice?
A. Yes, but the texture will be less chewy and more firm.
Q. Can I make this without jujubes?
A. Yes. They add subtle sweetness, but the dish will still be delicious without them.
Q. Why didn’t I get much crispy rice on the bottom?
A. Try reducing the water slightly or cooking longer.
Q. Can I use chicken parts instead of a whole chicken?
A. Yes, but the flavor and texture may differ from traditional samgyetang.
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