Porcini Mushroom Recipe: A Delicious Korean Ginseng Chicken Soup Twist with Umami Broth

"A philosophical fusion where the deep forests of East and West meet: a rich, umami-packed broth brewed from dried porcini mushrooms combined with traditional Samgyetang. A deeply nourishing comfort food that brings the profound earthy depth of forest umami to the traditional summer vitality soup.",

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Main Course

Cuisine korean

Servings 2

Calories 520 kcal

Equipment

Kitchen twine or knife/skewers for securing legs

Ingredients

"1 young Cornish hen approx. 800g”,
"20g dried porcini mushroom slices"
"30g soaked glutinous rice"
"2 fresh ginseng roots"
"4 cloves garlic"
"3 dried jujubes"
“2 slices ginger”
“1.5L water”
"Sea salt to taste”,
“Black pepper to taste”,
“Finely chopped green onions

Instructions

step1
“In a pot, combine 1.5L of water and dried porcini mushroom slices. Bring to a boil directly over heat to explosively extract the deep, rich umami of the mushrooms, completing a golden porcini master broth.”,
step2
“Thoroughly stuff the cavity of the cleaned young hen strictly with traditional ingredients: soaked glutinous rice, garlic, jujubes, and fresh ginseng. Cross and secure the legs tightly.”,
step3
“Place the stuffed chicken into a deep traditional earthenware pot (ttukbaegi). Pour the boiling-hot, rich amber porcini master broth—along with the boiled mushroom pieces—directly over the chicken, and add remaining ginseng roots and ginger.”,
step4
“Reduce heat to medium-low and simmer gently for 40 to 50 minutes until the porcini umami deeply infuses the tender chicken. Season with salt and pepper, garnish with chopped green onions, and serve hot.”,

Notes

The Story Behind the Recipe
“In the East, the 24 solar term Baekro (White Dew) in autumn traditionally brings the prized Neungi (Sarcodon aspratus) mushrooms, celebrated in our finest culinary traditions. Yet, for our Korean diaspora living far away across oceans, experiencing the blazing heat of summer right now as the sun draws close to the earth, I wanted to offer a special gift: a nourishing vitality soup using porcini mushrooms—a European treasure that rivals our beloved Neungi.
When autumn arrives, my path naturally leads to the mountains—from Bonghwa and Mungyeong in Gyeongbuk, to Jangsu, Sunchang, and Muju in Jeonbuk, the valleys of Jirisan in Jeonnam, and Wonju in Gangwon. In the pure, sublime taste gifted by nature, there is a truth that no one can ever distort. As a chef who has embraced the sanctity of nature with my own body, I am well-versed in almost all mushroom dishes—whether it’s Neungi-sukhoe (blanched Neungi), Neungi sotbap (hot-pot rice), Neungi baeksuk, Neungi galbitang, or even Neungi-ju (mushroom liquor).
This recipe is a sophisticated reinterpretation. Drawing from the techniques I acquired in high-end fine dining and omakase, I have reimagined the traditional Korean summer vitality soup with my own refined, deep, and luxurious touch—dedicated both to Koreans enduring hardships in foreign lands and to anyone seeking a richer, more profound culinary experience.”

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Keyword K-Food, Korean Ginseng Chicken Soup, Porcini, Porcini Mushroom, Samgyetang, Umami Broth