In Korea, postpartum care, known as sanhujori (산후조리), is considered a crucial period for a new mother‘s complete physical and mental recovery. 

The traditional period of sanhujori typically lasts for 21 days (known as samchilil, or “three sevens”), though many women extend this to 100 days or even longer.

In modern practices, many Korean mums actually head to specialised postpartum care centres (sanhujoriwon), also known as confinement centres in Singapore, for postnatal support after birth.

At these centres, warm, easily digestible, and nutrient-rich confinement dishes are prepared. Staples like seaweed soup (miyeokguk) are often served daily, along with other nourishing meals designed to aid uterine recovery, boost energy, replenish lost nutrients, and support lactation.

Below are ten similar Korean confinement food recipes and four drink recipes for you to consider replicating at home. 

6 Korean Confinement Food Recipes

Here are six delicious Korean confinement food recipes for your postpartum diet.

1. Ginseng Chicken Soup (Samgyetang)

Samgyetang is the ultimate restorative elixir, a warming and invigorating soup known for boosting immunity and restoring vital energy (qi), especially beneficial during postpartum recovery.

Ingredients

• 1 whole young chicken (Cornish hen or small chicken, about 500-700g), cleaned
• 1/4 cup glutinous rice, rinsed
• 1-2 pieces fresh Korean ginseng (dried can be substituted)
• 3-5 dried jujubes (red dates)
• 3-5 cloves garlic, peeled
• 1-2 chestnuts (optional, peeled)
• Salt and black pepper, to taste (for serving)
• Water (enough to cover the chicken)
• Green onions, chopped (for garnish, optional)

Instructions for preparing this after-birth Korean confinement food

1. Thoroughly clean the chicken, inside and out, trimming any excess fat. In a small bowl, combine the rinsed glutinous rice with 1-2 jujubes and 1-2 garlic cloves. 
2. Carefully stuff this mixture, along with the ginseng (and remaining jujubes/garlic/chestnuts if using), into the chicken’s cavity. Secure the opening by tying the legs together with kitchen twine or by tucking one leg through a slit in the skin.
3. Place the stuffed chicken in a large pot. Add enough water to completely cover the chicken. 
4. Bring to a boil over high heat, then immediately reduce the heat to low. Skim off any foam.
5. Cover the pot and simmer for 1.5 to 2 hours, or until the chicken is fork-tender. 
6. Carefully transfer the cooked chicken to a serving bowl. Ladle plenty of the hot, milky broth over the chicken. 
7. Season with salt and black pepper to taste at the table, and garnish with chopped green onions if desired.

2. Stir-fried Glass Noodles with Vegetables & Meat (Japchae)

Japchae, the quintessential Korean dish, offers a delicious balance of carbohydrates, protein, and a vibrant array of vegetables, making it a wonderful way to replenish energy and nutrients after birth. For confinement, aim for this less oily version.

Ingredients

• 200g Korean glass noodles (dangmyeon)
• 150g beef (sirloin or tenderloin), thinly sliced against the grain
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 large carrot, julienned
• 1/2 onion, thinly sliced
• 1 bunch spinach (about 200g)
• 4-5 dried shiitake mushrooms, rehydrated and thinly sliced (reserve soaking liquid)
• 2 tbsp cooking oil (for stir-frying)
• For beef marinade:
  • 1 tbsp soy sauce
  • 1 tsp minced garlic
  • 1/2 tsp sesame oil
  • Pinch of black pepper
• For japchae sauce:
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • 2 tbsp sesame oil
  • 1 tbsp minced garlic
  • 1/2 tsp black pepper

Instructions for preparing this after-birth Korean confinement food

1. Cook the glass noodles according to package directions (usually boiling for 5-7 minutes until tender). 
2. Drain well, rinse under cold water to prevent sticking, and drain again. 
3. Cut the noodles into shorter lengths (about 6-8 inches) with kitchen shears, then toss with 1 tsp sesame oil.
4. In a bowl, combine the thinly sliced beef with its marinade ingredients. Mix well and set aside.
5. Blanch the spinach in boiling water for 30 seconds, then drain, rinse under cold water, and squeeze out the excess. 
6. Season lightly with salt and sesame oil. Slice all other vegetables (bell peppers, carrot, onion, shiitake).
7. Heat 1 tbsp cooking oil in a large wok or pan over medium-high heat. 
8. Stir-fry the marinated beef until cooked through (2-3 minutes); remove and set aside. 
9. Add more oil if needed, then stir-fry carrots for 2 minutes, then onions and shiitake mushrooms for 2-3 minutes, followed by bell peppers for 1-2 minutes until crisp-tender. 
10. Remove all cooked vegetables and set aside.
11. In a large bowl, whisk together all the Japchae sauce ingredients.
12. Add the cooked noodles, stir-fried beef, all stir-fried vegetables, and the blanched spinach to the bowl with the sauce. 
13. Using clean hands or tongs, thoroughly toss all ingredients together until everything is well coated with the sauce.
14. Serve japchae warm or at room temperature.

3. Pumpkin Porridge (Hobak-juk)

Hobak-juk is a gentle, naturally sweet porridge that’s incredibly easy on the digestive system, providing essential vitamins and fibre without being heavy.

Ingredients

• 1 kg sweet pumpkin (kabocha squash or similar), peeled and deseeded
• 4-5 cups water (or more, depending on desired consistency)
• 1/2 cup glutinous rice flour (or 1 cup cooked glutinous rice)
• Pinch of salt (to taste)
• (Optional) 2-3 dried jujubes (red dates) for garnish/sweetness

Instructions for preparing this after-birth Korean confinement food

1. Peel and deseed the pumpkin, cutting the flesh into 1-inch cubes. 
2. Place the cubes in a large pot with 4 cups of water. 
3. Bring to a boil, reduce heat to medium-low, cover, and simmer for 20-25 minutes until the pumpkin is very tender.
4. Remove the cooked pumpkin from the water, reserving the cooking liquid. 
5. Mash the pumpkin with a potato masher, or for a smoother consistency, blend it in a blender or food processor with some of the reserved cooking liquid until smooth.
6. Return the mashed/blended pumpkin to the pot. Add enough remaining reserved cooking liquid to achieve your desired consistency. Bring to a gentle simmer. 
   1. If using glutinous rice flour, whisk it with 1/2 cup cold water until smooth, then slowly pour into the simmering pumpkin, stirring constantly to prevent lumps. Continue to stir and cook for 5-10 minutes until the porridge thickens. 
   2. If using cooked glutinous rice, simply add it to the puree and simmer until heated through.
7. Add a pinch of salt to taste. Slice jujubes for garnish if using. Serve warm.

4. Seaweed Soup (Miyeok-guk) with Beef 

Miyeok-guk, another of Korea’s quintessential postpartum soup, is a powerhouse of nutrients taken during confinement. Brown seaweed (miyeok) is beloved for its supposed ability to help uterine contraction and blood replenishment, while beef adds essential protein and iron for recovery.

Ingredients

• 50g dried miyeok (brown seaweed)
• 200g beef brisket or stewing beef, thinly sliced or cubed
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 2 tbsp soy sauce (Korean light soy sauce or guk-ganjang preferred)
• 1 tsp salt (or to taste)
• 8-10 cups water or anchovy broth

Instructions for preparing this after-birth Korean confinement food

1. Place the dried miyeok in a large bowl and cover generously with cold water. Let it soak for at least 20-30 minutes until it’s fully expanded and soft. 
2. Drain thoroughly, squeeze out excess water, and cut the rehydrated seaweed into 2-3 inch pieces.
3. In a large pot or Dutch oven, heat the sesame oil over medium heat. 
4. Add the minced garlic and sauté for about 30 seconds until fragrant. 
5. Add the prepared beef and cook, stirring frequently, until it’s no longer pink and slightly browned (3-5 minutes).
6. Add the prepared miyeok to the pot with the beef. Sauté together for 5-7 minutes, stirring occasionally. 
7. Pour in the water or broth and add the soy sauce. 
8. Bring to a boil, then reduce the heat to low, cover, and simmer for at least 30-40 minutes for a richer flavor.
9. Taste the soup and add salt as needed. Serve hot, ideally with multi-grain rice (japgokbap).

5. Braised Short Ribs (Galbi-jjim)

Galbi-jjim is a deeply comforting and fortifying Korean dish. The tender, protein-rich short ribs are excellent for tissue repair and energy restoration, crucial after childbirth.

Ingredients

• 1 kg beef short ribs (flanken style or cut into 2-3 inch pieces)
• 1 large onion, roughly chopped
• 4-5 cloves garlic, smashed
• 1-inch piece ginger, sliced
• 6 dried shiitake mushrooms, rehydrated (reserve soaking liquid)
• 2 carrots, peeled and cut into large chunks
• 1 daikon radish (optional), peeled and cut into large chunks
• 2 cups water or beef broth
• For the sauce:
  • 1/2 cup soy sauce
  • 1/4 cup mirin (rice wine)
  • 2 tbsp brown sugar or honey
  • 2 tbsp sesame oil
  • 1 tbsp minced garlic
  • 1 tsp grated ginger
  • 1/2 an Asian pear or apple, grated (optional)
  • 1/4 tsp black pepper

Instructions for preparing this after-birth Korean confinement food

1. Trim excess fat from the short ribs. For a cleaner flavour, you can optionally soak the ribs in cold water for 30-60 minutes, changing the water once or twice, then drain thoroughly. 
2. (Optional) Place ribs in a pot, cover with cold water, bring to a boil for 5-10 minutes, then drain and rinse the ribs under cold water to remove impurities.
3. In a bowl, whisk together all sauce ingredients until the sugar dissolves.
4. In a large, heavy-bottomed pot or Dutch oven, place the prepared short ribs. 
5. Add the onion, smashed garlic, sliced ginger, rehydrated shiitake mushrooms, carrots, and daikon (if using). Pour the prepared sauce over everything. 
6. Add the water or beef broth, ensuring the ribs are mostly submerged (you can also use some reserved shiitake soaking liquid).
7. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 1.5 to 2.5 hours, or until the ribs are fork-tender. 
8. Stir occasionally to prevent sticking.
9. Taste the sauce and adjust the sweetness or saltiness as needed. 
10. Skim off any excess fat from the surface before serving hot with multi-grain rice (japgokbap).

6. Mixed Rice Bowl (Bibimbap)

This adapted version of bibimbap provides a wholesome meal, packed with various cooked vegetables, protein, and grains. By cooking all ingredients and serving them warm, it aligns with the “warming” principles of Korean confinement food, offering a wide array of vitamins, minerals, and fiber essential for postpartum after-birth recovery.

Ingredients

• 2 cups cooked multi-grain rice (japgokbap)
• 150g beef (sirloin or tenderloin), thinly sliced or ground
• 1 bunch spinach (about 200g)
• 1 large carrot, julienned
• 1 cup bean sprouts
• 4-5 dried shiitake mushrooms, rehydrated and thinly sliced
• 1 tbsp cooking oil (for stir-frying)
• 1-2 eggs, fried (fully cooked yolk preferred for confinement)
• For beef marinade:
  • 1 tbsp soy sauce
  • 1 tsp minced garlic
  • 1/2 tsp sesame oil
  • Pinch of black pepper
• For seasoning vegetables:
  • 1 tsp minced garlic
  • 1 tsp sesame oil
  • Pinch of salt
• Bibimbap sauce (mix well):
  • 2 tbsp Korean chili paste (gochujang) – use sparingly or omit if sensitive or breastfeeding)
  • 1 tbsp sesame oil
  • 1 tbsp sugar or rice syrup
  • 1 tbsp water or broth
  • 1 tsp vinegar (omit if sensitive)
  • 1 tsp toasted sesame seeds

Instructions for preparing this after-birth Korean confinement food

1. Ensure you have warm, freshly cooked japgokbap ready.
2. In a bowl, combine the beef with its marinade ingredients. Mix well and set aside for 10-15 minutes. 
3. Heat a pan with a little oil over medium-high heat and cook the marinated beef until fully browned and cooked through. Set aside.
4. This step is crucial for flavour and texture.
   • Spinach: Blanch spinach in boiling water for 30 seconds. Drain, rinse under cold water, and squeeze out excess. In a bowl, toss with 1/2 tsp minced garlic, 1/2 tsp sesame oil, and a pinch of salt.
   • Carrots: Heat a little cooking oil in a pan over medium heat. Stir-fry the julienned carrots for 2-3 minutes until tender-crisp. Season lightly with salt. Set aside.
   • Bean Sprouts: Blanch bean sprouts in boiling water for 2-3 minutes until tender. Drain well. In a bowl, toss with 1/2 tsp minced garlic, 1/2 tsp sesame oil, and a pinch of salt.
   • Shiitake mushrooms: Heat a little cooking oil in the same pan. Stir-fry the sliced shiitake mushrooms for 3-5 minutes until tender. Season lightly with soy sauce or salt. Set aside.
5. Fry the egg(s) in a lightly oiled pan until both the white and yolk are fully cooked. Set aside.
6. In a large, warm serving bowl, place a generous portion of japgokbap at the bottom.
7. Arrange the cooked beef, spinach, carrots, bean sprouts, and shiitake mushrooms in separate sections over the rice. Place the cooked fried egg on top in the center.
8. (Optional) Drizzle with the bibimbap sauce (adjusting gochujang to your comfort level, or skip if preferring a milder flavour).
9. Serve warm and instruct the mother to mix all ingredients thoroughly before eating.

4 Korean Confinement Drink Recipes

These traditional beverages are designed to complement the healing foods, aiding hydration, circulation, and milk production while adhering to the “warming” principles of sanhujori.

Here are four popular and beneficial Korean confinement drinks to pair with your meals after birth.

1. Roasted Barley Tea (Boricha)

Boricha is a popular, caffeine-free roasted barley tea that is deeply hydrating and considered very warming. It’s often served plain as a daily beverage in Korean households and is highly recommended during confinement to aid digestion and warm the body.

Ingredients

• 1/4 cup roasted barley grains (보리차, boricha)
• 8 cups water

Instructions for preparing this after-birth Korean confinement drink

1. In a large pot, bring the water to a rolling boil.
2. Add the roasted barley grains to the boiling water.
3. Reduce the heat to medium-low, cover the pot, and simmer for 10-15 minutes, or until the tea reaches your desired strength and rich amber color.
4. Remove from heat. Strain the barley grains out of the tea using a fine-mesh sieve. 
5. Serve Boricha warm or at room temperature. It can also be cooled and stored in the refrigerator for later consumption. For confinement, consuming it warm is generally preferred.

2. Ginger Tea (Saenggang-cha)

Saenggang-cha is a traditional Korean ginger tea, highly valued for its warming properties, ability to improve circulation, and aid digestion. It’s excellent for new mothers, especially if they feel chilly or have digestive discomfort.

Ingredients

• 1 large piece (about 4-5 inches) fresh ginger, peeled and thinly sliced
• 4-5 cups water
• 1-2 tbsp honey or brown sugar (to taste, can be reduced or omitted)
• Optional: A few jujubes (red dates), sliced, for added sweetness and warmth

Instructions for preparing this after-birth Korean confinement drink

1. Peel the ginger and slice it thinly. You can lightly smash the slices to release more flavor.
2. In a pot, combine the sliced ginger and water. If using jujubes, add them now. 
3. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 20-30 minutes, or longer for a stronger ginger flavor.
4. Remove from heat. 
5. Strain out the ginger slices (and jujubes) from the tea. 
6. Stir in honey or brown sugar to taste while the tea is still warm.
7. Serve Saenggang-cha hot.

3. Jujube Tea (Daechu-cha)

Daechu-cha is a soothing and naturally sweet tea made from dried jujubes (red dates). It’s believed to be beneficial for blood circulation, calming the mind, and providing natural energy, making it a very popular confinement drink.

Ingredients 

• 1 cup dried jujubes (daechu), rinsed
• 8 cups water
• (Optional) A small piece of ginger, sliced (for added warmth)

Instructions for preparing this after-birth Korean confinement drink

1. Rinse the dried jujubes thoroughly. You can lightly score them with a knife to help release their flavor, or cut them in half.
2. In a large pot, combine the prepared jujubes (and ginger if using) with water. 
3. Bring to a boil, then reduce the heat to low, cover, and simmer for at least 1-2 hours. The longer it simmers, the richer and sweeter the tea will become. The jujubes should soften and release their color into the water.
4. (Optional) After simmering, you can gently mash the softened jujubes in the pot with a spoon or masher to extract more pulp and flavor. Then, strain the tea through a fine-mesh sieve, pressing down on the solids to extract all liquid. Discard the remaining pulp.
5. Serve daechu-cha hot. It should be naturally sweet, but you can add a tiny bit of honey if desired (though usually not necessary).

4. Sikhye (Sweet Rice Punch)

Craving something sweet? Sikhye is a traditional Korean sweet rice punch that is refreshing and surprisingly good for digestion. While it’s sweet, it’s considered a gentle and warming drink, often enjoyed postpartum for its purported ability to aid digestion and milk production.

Ingredients

• 1 cup malted barley powder (엿기름, yeotgireum)
• 8 cups of water
• 1/2 cup cooked short-grain rice (ideally freshly cooked, from your japgokbap)
• 1/4 – 1/2 cup sugar (to taste, can be reduced for confinement)
• Optional: A few pine nuts for garnish

Instructions

1. Place the malted barley powder in a large bowl or pot. 
2. Add 4 cups of water and mix well. Let it sit for about 30 minutes to an hour to allow the flavours to extract.
3. Pour the mixture through a fine-mesh sieve or cheesecloth-lined colander into another large pot, squeezing out all the liquid from the barley residue. Discard the residue.
4. (Optional) Add another 4 cups of water to the squeezed barley residue. Mix again and let it sit for 15-20 minutes, then filter again into the same pot. This ensures maximum flavor extraction.
5. Let the filtered malted barley water sit for at least 30 minutes (or longer) to allow the starch to settle at the bottom. 
6. Carefully decant the clear liquid into a clean pot, leaving the thick starchy sediment behind.
7. Add the cooked short-grain rice to the clear malted barley liquid. 
8. Heat the pot over low heat (do not boil yet). The ideal temperature for fermentation is around 50-60°C. If you have a rice cooker with a “keep warm” function, you can use that. 
9. Maintain this temperature for 3-4 hours, or until about 5-7 grains of rice float to the surface. This indicates successful fermentation.
10. Once the rice grains float, bring the entire mixture to a boil over medium-high heat. 
11. Add sugar to taste, stirring until it dissolves. Boil for about 5-10 minutes to stop fermentation and sterilise. Let it cool completely.
12. Serve sikhye chilled or at room temperature. For confinement, slightly warmed is also fine. Garnish with a few pine nuts if desired. Store leftovers in the refrigerator.

Need more postpartum food recipes for inspiration? Check out our confinement recipes for breastfeeding, Halal confinement food recipes, and Indian food recipes.