Today is the first day of three dog days of summer in Korea (Chobok (초복) day)

Three Dog Days of Summer 

Thay cho thịt chó, người Hàn bắt đầu ăn gà hầm sâm trong ngày này...

Bok-nal, known as the Three Dog Days of Summer is currently occurring.

1st day = Chobok”(초복)

2nd day = Jungbok” (중복)

3rd day = Malbok” (말복)

During these three hottest and most humid days of summer; based on the lunar calendar; Koreans combat the heat by indulging in a boiling hot bowl of dog stew which is said to be highly nutritious and strengthen their bodies during these temperature testing periods.  Nowadays since dog meat is so controversial many Koreans celebrate this tradition instead by eating Samgyetang (Ginseng Chicken) stew instead.  A spring chicken is stuffed with rice and boiled in garlic, onion, leeks, chestnuts, dates and ginseng roots. 

Perhaps in other countries the strategy on a hot summer day is to fight the heat with a cold drink or ice cream but here in Korea the belief is that eating a boiling-hot stew on a boiling-hot day will equalize the body temperature with the outside world and this way one will no longer notice the painful external temperatures.

Many Korean restaurants can be found serving Samgyetang (Ginseng Chicken) on The Dog Days and due to its popularity and nutritional benefits some restaurants around the city are now devoted entirely to preparing and serving this dish.

If you love to cook and feel like giving this one a go for yourself here’s the receipt.

Samgyetang (4 Servings)

ingredients: 1 small chicken

3-4 roots in sam (jinseng)*

4-5 bam (chestnut)*

6-7 dae choo (Chinese date)*

1/3 cup sweet rice*, washed and drained

8 cloves garlic, peeled

1/4 inch piece ginger, peeled

salt

pepper

(Sam Gye Tang Package contains all 4 spice ingredients can be purchased in a Korean market if you don’t feel like starting from scratch.)

Clean the chicken inside and out.

Trim any visible fat.

Wash rice, jinseng, chestnut and dae choo (Chinese date).

Stuff inside the chicken with the rice and seal.

In a pot, add chicken, jinseng, Chinese date, chestnut, garlic and ginger.

Pour enough water to cover the chicken.

Bring the stew to a boil then turn down to a simmer.

Cook about 2-3 hours until the bones fall apart.

Skim out the fat on top occasionally.

Serve with salt and pepper.

Source: http://beckylanglais.wordpress.com/tag/chobok/