Ginseng Chicken with Glutinous Rice

This is a well known nutritious Korean dish that you can easily make at home. It is a chicken stuffed with glutinous rice soup, seasoned with salt, and spiced with dates, ginseng, garlic and onions. Normally I would cook this over a stove, but today I am kind of lazy, and decided to use the “soup” function on my rice cooker. Oh wow! Would you believe how easy it is to cook this way? Just put everything in , press a button and voila! A hearty chicken meal in less than an hour.


  • 900g -1 kg whole chicken
  • 3/4 cup of glutinous rice washed and soaked in water for an hour
  • 2 bulbs of garlic (minced)
  • 4 ginseng root (washed) – my ginseng are a little small, just use 1 if your ginseng is big
  • 1 medium size yellow onion (sliced)
  • 6 pieces of dried red dates (washed)
  • 3 honey dates (optional) – see note
  • 1.7 Liter water
  • Salt to taste

Note : It is not really common to add honey dates, but I prefer the sweetness of this kind of dates to chicken soup, so adding it is up to preference


  • Clean the chicken and its cavity under running water. Remove any innards/giblets that you may find inside.
  • put the chicken on your chopping board and pat dry with kitchen towel
  • remove any excess fat
  • drain the rice, mix it with the minced garlic, 2 pieces of ginseng, 3 pieces of red dates and stuffed it into the chicken
  • pour the water in
  • scatter the remaining ingredients such as the red dates, honey dates ginseng and sliced yellow onion around the liquid
  • Press the soup mode and wait for it to finish cooking
  • Season with salt
  • Serve hot

For non rice cooker mode

Do the same process except that you need to boil it at medium high heat for 20 minutes then turn down the heat to medium low. Let it simmer for another 20-30 minutes or until the meat becomes tender and glutinous rice are cooked.

Korean Spicy Tofu Stew With Beef

All in one dish !

My family loves Korean dishes, and among the dishes , this stew is their favourite. It is also my favourite. It has meat, soup, tofu and vegetable in one dish. So normally I don’t need to cook other dishes when we are having this.

In Korea they normally used soft tofu instead of firm ones, but I prefer firm tofu. So it would be up to your preference.


  • 400g beef shortplate, sliced further into smaller pieces
  • 105g sliced yellow onion
  • 30g minced garlic
  • 125g cubed carrots
  • 1 pack of mushroom (bunashimeji or enoki),
  • 12g sesame oil
  • 1800ml water
  • 260g kimchi
  • 180g gochujang (korean spicy paste) – depends on your own spicy tolerance level, so add it little by little according to your taste.
  • 2 blocks of firm tofu or soft (to your preference) – big chunks
  • 12g sugar or to taste
  • fish sauce to taste
  • green onion


  • Heat up your pot, add the sesame oil, then sauté your garlic and onion. Add in the beef slices, then sauté for about 2-3 minutes.
  • Add the water. Followed by the kimchi, carrots and mushrooms. Let it boil
  • Add the gochujang, note that the less gojujang you put, the less red the stew would be.
  • Add the tofu followed by the fish sauce and sugar. Let it boil further for about 2-3 minutes
  • Topped with green onions and serve hot.

Serve hot!