South Koreans are eating samgyetang, a hot ginseng chicken soup, to maintain health during the peak of the summer heat [1].
This practice reflects a centuries-old health tradition based on the concept of balancing internal body temperature against external extremes. By consuming hot food during sweltering weather, practitioners aim to replenish energy and regulate their systems through a process of induced perspiration.
The tradition centers on Boknal, which consists of the three hottest days of the lunar summer [2]. Among these, Chobok—the first "dog day"—is particularly significant. On July 13, 2026, people were observed waiting in line at Seoul restaurants two days before the arrival of this year's Chobok [1].
Samgyetang typically consists of a whole chicken stuffed with sticky rice, garlic, and ginseng [1]. The soup serves as a nutrient-rich broth intended to restore energy lost to the heat [1, 3]. While some residents also enjoy dak hanmari, a hearty chicken hot pot, samgyetang remains a primary remedy for the season [2, 3].
The logic behind the meal is physiological. Eating the hot soup induces sweating, and the subsequent evaporative cooling helps lower the overall body temperature [1, 3]. This method allows the body to combat the oppressive humidity and heat common in Seoul and other urban centers during the summer months.
Local eateries often see their longest queues during these specific lunar dates. The demand is so high that lines frequently stretch outside the doors of restaurants as diners seek the traditional remedy [3].
“Eating hot soup induces sweating; the evaporative cooling helps lower body temperature”
The persistence of the samgyetang tradition highlights the influence of traditional East Asian medicine on modern urban life in South Korea. By prioritizing a 'hot-for-hot' approach to thermoregulation, the population maintains a cultural health practice that emphasizes internal balance and nutrient replenishment over the modern preference for cold appetizers or air conditioning.
