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Samgyetang
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Samgyetang, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Samgyetang. Samgyetang (삼계탕), a Seoul plate from South Korea. Here is the whole thing, one move at a time.
On screen. Samgyetang
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Samgyetang, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Samgyetang. Samgyetang (삼계탕), a Seoul plate from South Korea.
On screen. Samgyetang
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out chicken thigh, dry jasmine rice, garlic, fresh ginger, scallion. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Heavy pot, Scale, Wooden spoon, Ladle.
On screen. Heavy pot · Scale · Wooden spoon
Scene 5 · step · 7s
Step 1
Shot. Samgyetang: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Samgyetang. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh chicken thigh, dry jasmine rice, garlic, fresh ginger, scallion, low-sodium chicken broth, toasted sesame oil, kosher salt. Samgyetang is cooked in Seoul as its own plate, not as a copy of a restaurant menu. Simmer the chicken with a handful of rice, whole garlic, and ginger until the broth is pale gold and the meat yields. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Samgyetang: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Samgyetang is cooked in south korea. Also called 삼계탕. Tomato sauce is ready when it looks darker and a spoon leaves a brief line.
On screen. Samgyetang is cooked in south korea. Also…
Scene 7 · step · 7s
Step 3
Shot. Samgyetang: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Samgyetang, until the edges take a little color. Leave the lid ajar so the surface reduces instead of boiling over.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Samgyetang: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Simmer 54 min in real time.
Voiceover. Add the remaining weighed foods and cook Samgyetang at a quiet simmer, about 195°F / 90°C. Start checking at 54 minutes. Samgyetang is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Add the remaining weighed foods and… · Simmer 54 min
- 🇰🇷 South KoreaEast Asiaicon-south-korea-samgyetang-icon-south-korea-samgyetang-9
Step 5
step · south-korea
Scene 9 · step · 6s
Step 5
Shot. Samgyetang: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Samgyetang, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Samgyetang, not the edge.…
- 🇰🇷 South KoreaEast Asiaicon-south-korea-samgyetang-icon-south-korea-samgyetang-10
Step 6
step · south-korea
Scene 10 · step · 7s
Step 6
Shot. Samgyetang: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Samgyetang for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in south korea, with the sauce or garnish that belongs to it. Film Samgyetang in this shot order and no other: the fridge shelf where the plate will chill; the main piece taking a deep browning; steam rising off the finished plate; broth poured from a height into a bowl. Slate words for the editor: birch, marble, yarrow, kettle, yeast, opaque, crisp, nacre, cedar, nectar.
On screen. Rest Samgyetang for 5 minutes, then… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Samgyetang is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Samgyetang looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Samgyetang turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Samgyetang, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 353 calories, with 38.4 grams of protein. Pai marks it Moderate.
On screen. 353 kcal · 38.4 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 bowls. Eat while it is at its best.
On screen. Samgyetang
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Samgyetang from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.