Can someone please share with me their secrets for making a really great tasting traditional Sam-Gye-Tang (Korean Ginseng Chicken Soup)? I fell in love with this dish a few years ago when I vacationed in Seoul, and since have tried to find a good restaurant to serve it back home in Canada but came up short. So now, I've decided to take on the feat in trying to make this wonderful dish myself.
Any recipes or tips shared would be greatly appreciated!!!!