From Traditional Samgyetang to Trendy Twists: How Koreans Celebrate Boknal
Creatrip Team
a month ago
As Boknal (the hottest days of summer) approaches—July 15, July 25, and August 14—Koreans are evolving how they observe the tradition of bokdalim (eating nutritious food to restore energy). Once dominated by bosintang (dog-meat soup), modern Boknal now centers on samgyetang (ginseng chicken soup), a shift that accelerated since the 1960s and sped up after the 1990s due to changing attitudes toward dog meat and media promotion of samgyetang. Today younger consumers treat Boknal more flexibly, combining health-focused eating with trendy flavors and convenience. Restaurants and food brands offer creative samgyetang variants—mala (spicy numbing) samgyetang, basil or truffle samgyetang, roasted “grilled” versions, and novelty desserts like chicken-shaped rice cakes (“samgyebaram tteok”). Ready-to-eat samgyetang HMR (home meal replacement) sales are rising as prices for restaurant bowls near 20,000 KRW in Seoul. There’s no single way to eat a whole samgyetang; some recommend tearing the leg first, then breast and soaking glutinous rice in the broth, but others say start with the breast—either is fine. This trend blends tradition, innovation, and convenience for contemporary Boknal celebrations.
