Smithsonian Folklife presents “Samgyetang: Korean Ginseng Chicken Soup Across Generations” online on June 27. In this program, Korean American chefs Yesoon Lee and Danny Lee—who separately own and operate several popular restaurants in the Washington, D.C., area, including Mandu, Chiko, and Anju—will prepare and talk about one beloved dish and its significance to the Korean American community.
Samgyetang is a traditional Korean ginseng chicken soup which is eaten for its rich flavor and healthful properties in the heat of the summer. Yesoon will prepare a more traditional version of the soup, while Danny will prepare a contemporary take on the dish using his mother’s samgyetang, similar to a dish he serves at Anju. They will discuss the tradition behind the soup, their own cooking experiences, and how Korean Americans use ginseng in other ways. Folklife researcher Grace Dahye Kwon will moderate the conversation.
RSVP and stream the program live on Facebook.
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