Every summer, there is one question that I hear over and over again.
"Did you eat Samgyetang today?"
For anyone unfamiliar with Korea, Samgyetang is a hot chicken soup made with a whole young chicken, ginseng, sticky rice, garlic, and jujube dates. It is one of Korea's most famous summer foods.
Now, if you're wondering why Koreans eat boiling hot soup when it is already 35°C outside, you're not alone. Most foreigners find the idea strange. Honestly, even many Koreans joke about it.
The tradition comes from a concept called Iyeolchiyeol, which means "fighting heat with heat." The idea is that sweating through a hot meal helps your body recover from the exhausting summer weather.
Of course, not everyone follows this logic. Some people eat cold noodles instead. Personally, if I had to choose, I would probably reach for ice cream before Samgyetang.
Still, every summer when Boknal arrives, most Koreans end up eating some kind of chicken, whether it is Samgyetang, fried chicken, or something in between.
💡 Key Summary
Boknal refers to three distinct 'Dog Days' of summer (Chobok, Jungbok, Malbok) when Koreans eat nourishing foods.
Samgyetang, a hot chicken soup with ginseng and sticky rice, is the quintessential Boknal dish, eaten to combat summer fatigue.
The practice of 'Iyeolchiyeol' involves eating hot foods to induce sweating and regulate body temperature in humid conditions.
While traditionally focused on Samgyetang, modern Boknal might also include other chicken dishes like fried chicken, especially among younger generations.
What is Boknal? 🤔
Boknal refers to three special days during the hottest part of the Korean summer.
They are called Chobok, Jungbok, and Malbok.
These days usually fall between July and August, when Korea experiences some of its hottest and most humid weather of the year.
What makes Boknal interesting is that Koreans don't simply endure the heat. We actually give these hottest days special names and mark them with special foods.
The most famous food is Samgyetang.
Samgyetang is a whole young chicken stuffed with sticky rice and cooked with ingredients such as ginseng, garlic, and jujube dates. It is considered a nourishing meal that helps people recover their energy during the exhausting summer season.
Fighting Heat With Heat 🥵
Now comes the question that almost every foreigner asks.
Why eat hot soup on the hottest day of the year?
The traditional Korean idea is called Iyeolchiyeol(이열치열), which literally means "fighting heat with heat."
The logic is simple. Summer heat drains your energy. Instead of cooling down with cold food, you eat a hot meal, sweat heavily, and then feel refreshed afterward.
Whether the science is perfect or not, many Koreans still like the idea.
Many Koreans joke that cold noodles, iced coffee, or ice cream make a lot more sense in 35°C weather.
And honestly, Korean summers are brutal.
The temperature can reach 35°C, and the humidity often makes it feel like walking inside a giant sauna. Sometimes you start sweating just by standing outside for a few minutes.
In that kind of weather, a hot bowl of Samgyetang somehow feels surprisingly comforting.
A Tradition You Still See Today 🍲
One thing I find interesting is that Boknal is not just an old tradition.
It is still everywhere.
Many companies serve Samgyetang for lunch on Boknal. In my experience, it is usually "ban-gyetang," which means half a chicken instead of a whole one. It is more practical for a workday lunch.
Restaurants that sell Samgyetang become much busier than usual. Some places even have long waiting lines.
Convenience stores, supermarkets, and food delivery apps also start promoting Samgyetang around Boknal.
That is why I often realize it is Boknal without checking the calendar.
If Samgyetang suddenly appears at lunch, that is usually enough of a clue.
Not Everyone Eats Samgyetang
These days, not everyone eats Samgyetang on Boknal.
Some people order fried chicken instead. Others choose cold noodles. Personally, if the weather is extremely hot, I would probably reach for ice cream first.
That said, some of my strongest memories of Boknal involve Samgyetang.
When I was growing up, my mother would sometimes cook a large native Korean chicken in a pressure cooker. Native Korean chickens are much larger than the chickens usually used in restaurants, and the meat tends to be firmer as well.
I still remember my parents carefully removing the meat from the bones and dividing it among family members. Looking back, the meal itself was important, but what I remember most is spending time together around the table.
Even today, my grandmother still calls me every summer and asks the same question.
"Did you eat Samgyetang today?"
The funny thing is that I rarely know when Boknal actually is. The dates change every year, and I never bother to remember them. Somehow, my grandmother always knows.
Maybe that is why Boknal still survives. Even when younger people do not pay much attention to the dates, someone in the family usually does.
For me, that person has always been my grandmother.
❓ Frequently Asked Questions
Q. What are the main ingredients in Samgyetang?
Samgyetang typically features a whole young chicken stuffed with sticky rice, ginseng root, dried jujube (Korean dates), garlic, and sometimes chestnuts. These ingredients are slow-cooked in a clear, savory broth.
Q. Do all Koreans eat Samgyetang for Boknal?
Not necessarily all. While Samgyetang is the most traditional dish, some Koreans, especially younger generations or those who don't prefer Samgyetang, might opt for other chicken dishes like fried chicken, spicy braised chicken (dakbokkeumtang), or even simple chicken soup on Boknal.
Q. How do I find out the exact dates for Boknal in 2026?
The dates for Boknal change every year according to the traditional Korean calendar system, which is why they do not fall on the same dates annually.
📌 Official Sources
This article was written with reference to the following official material.
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