Don't eat doggy meat!!!

Korea's summer is notably hot and humid. While the dates of the hottest days vary slightly each year in the solar calendar, there are traditionally 3 hottest days based on the lunar calendar known as "Sambok." To cope with the intense summer heat, Koreans have historically consumed special foods on these 3 days. Similar to how the Japanese eat grilled eel to endure the summer, Koreans eat dog meat.😱

This might come as a surprise to many, but there's no need to worry. Let me explain further.😉

In times when meat was scarce, dog meat provided an essential source of protein to help people endure the summer heat. However, this custom began to change after significant pressure from French actress and animal rights activist Brigitte Bardot leading up to the 1988 Seoul Olympics—threatening to call for a boycott of the French national team if Korea didn't stop the practice. Earlier this year, the Korean National Assembly passed the "Special Act on the End of Breeding, Slaughtering, and Distribution of Dogs for Food Purposes," effectively banning the consumption of dog meat. This change has transformed Korea's culinary landscape, and now, Samgyetang has become the go-to dish for everyone during Sambok, solidifying its status as a beloved summer staple.

By the mid-20th century, Samgyetang, chicken soup with ginseng, emerged as the primary dish associated with Sambok. Although it was not widely consumed until then, variations of ginseng chicken have been noted throughout Korean history, with dishes like "Hwanggyetang" (yellow chicken soup) and "Yeongyetang" (soft chicken soup) mentioned in records from the Joseon Dynasty era.

Samgyetang gained popularity after the 1950s and became a well-known summer dish by the 1970s. The name "Samgyetang" was first officially recorded in 1910, and while it wasn't common earlier, its roots can be traced back through various historical recipes.

This nourishing dish is made with a young chicken stuffed with glutinous rice, ginseng, jujubes, and garlic, then boiled until tender. Historically, the preferred chicken was "Yeonggye," which is a young hen that had not yet laid eggs, appreciated for its tenderness.

As ginseng became more popular throughout the 20th century, it was incorporated into many dishes, including Samgyetang. The development of refrigeration and the increased availability of fresh ginseng significantly contributed to the rise of this dish. What was once a delicacy for the wealthy has now become a cherished staple enjoyed by many, especially in the summer months. (It may be better in the freezing cold winter!😋)

Today, Samgyetang is more than just a nutritious meal; it's a cherished part of Korea's cultural heritage and is celebrated as a remedy for the summer heat. This dish beautifully represents the evolution of Korean culinary traditions and reflects the country's deep-rooted beliefs about health and wellness. So, if you visit Korea in the summer, don’t miss out on the opportunity to try Samgyetang—it's an experience that nourishes both the body and the spirit!✔️