Recipes of Ginseng

Preparation of ginseng roots cooking

First
The first step of preparing a ginseng root is thoroughly remove dirt from its skin. Immerse the ginseng root in a bowl of water for about 10 minutes. Solid dirt on the ginseng root will soften and yield to light scrubbing.

Second
Scrub off the remaining dirt with a toothbrush under running water.

Third
Trim off the root’s minor forks. Referred to as “fine ginseng”, these minor forks usually have a more bitter taste than other parts of the root. The minor trimmed forks can be immersed in water for prolonged period of time to drain out bitter elements. Afterwards, they can be prepared as seasoned potherbs or used as an additive when preparing tea.

Fourth
Trim off the crown. Crowns are trimmed off for most dishes, but they can be retained when preparing dishes like honey-preserved ginseng, in which the original shape is treasured.

Fifth
Aside from some recipes where a whole ginseng root is used, most recipes use ginseng roots sliced in cross sections. For skewered roasting, the roots are sliced thinly lengthwise.

Sixth
For salads, rolls or skewer baking, ginseng roots are also sliced thinly lengthwise.

Seventh
For preparation of western style sauces or jams, ginseng roots are minced.
The roots are sliced thinly lengthwise first and the bundle of slices is then chopped crosswise.

How to use Korean Ginseng
When taking fresh ginseng with milk
Wash fresh ginseng 20g and grind with milk 180ml in the mixer. Drink it before breakfast in the morning and before and after drinking alcohol.

How to loading fresh ginseng with honey
Wash fresh ginseng 750g and slice to be 2mm in thickness. Steam it for about 30 minutes at small fire or dry it under the sun to be hard. Load it under honey 1.8L and store into refrigerator. Take it from time to time.

How to treat the by-product of boiling
Wash fresh ginseng 200g, and boil with 8~10 jujube and 2~3 ginger for 2~3 hours with medium fire. And take it from time to time. It can be boiled for 1~2 times more by adding fresh ginseng. The ginseng added to redecoction is good to use as manure after drying.

When taking processed ginseng
Follow the dosage and directions. Condensed ginseng and ginseng tea and be taken by melting in hot water, and you can add natural honey according to your taste. Ginseng preserved in honey or capsules are better to be taken as it is.

When taking ginseng as cook for health
You can make delicate ginseng dish. Ginseng dish is good for health and good for appetite with its unique taste and flavor. Ginseng salad, ginseng Kimchi, seasoned ginseng, and chicken stew with ginseng etc. are good ginseng dishes. Take according to your taste. Fresh ginseng is good for those dishes and use the whole root.

How to take fresh(green) ginseng
Put 1~2 roots of fresh ginseng into 3~4 cups of water and simmer it when it boils up. Adjust the amount of water for the thickness that you want. When boiled, ginseng generates lots of bubble because of saponin. So be careful not to brim over. Avoid metal container. Drink the boiled down water when it is still warm. If it is thick, drink a little or dilute with water before drinking.
Ginseng-Cucumber Water Kimchi
Materials 1 fresh ginseng root, 10 jujubes, 5 cloves of garlic, a half bundle of dropwort, small amounts of sugar and salt, 10 fine green onions and 10 cucumbers
Preparation
  • 01
    Cucumber-Wash and immerse in water for about one hour.
  • 02
    Ginseng root-Choose fresh ginseng roots of medium size with long trunks and little hair.
  • 03
    Trim off both ends of cucumbers and cut in half. Incise each half lengthwise in four places using equal intervals. Be sure the incisions do not reach both ends so the cucumber halves stay in one piece. Immerse the prepared cucumbers in a container filled with 5 cups of water and 3 table-spoonfuls of salt for about 1 hour to soften.
  • 04
    Scrub off ginseng skin lightly and chop roots into 5cm-long trunks. Slice each trunk lengthwise to produce 4 to 6 slices.
  • 05
    Cut jujubes into thin strips. Cut dropworts and green onions into 3cm-long trunks. Cut garlic cloves into thin strips. Pickle jujubes and garlic strips with a small amount of salt.
  • 06
    Once the cucumber is pickled, remove from salt water and drain. Insert a small amount of jujube strips into the incised cucumbers.
  • 07
    Put cucumbers, ginseng roots, green onions, and dropworts in a pot. Add 5cups of water, 1table-spoon of salt and 1table-spoon of sugar. Ginseng-cucumber water kimchi will be ready to be served in 2 to 3 days.
Ginseng white Kimchi
Materials 1 kilogram of cabbage head(one medium-sized cabbage head), adequate amount of salt, 2 fresh ginseng roots, 500 grams of radish, a half of pear, 4 chestnuts, some dropworts, 1 stalk of green onion, 1 garlic root, 1 slice of ginger and 2 hot peppers
Preparation
  • 01
    Trim off the outermost leaves from the cabbage head and cut the remaining cabbage in halves. Immerse in salt water.
  • 02
    it normally takes one night in winter and 4 to 5 hours in Spring/Autumn for the cabbage to be seasoned properly. Wash them several times and squeeze the water out.
  • 03
    cut ginseng roots into thin strips after washing thoroughly. Select small Korean radishes to clean, wash and cut into thin strips.
  • 04
    Skin pear and chestnuts and cut into thin strips. Wash dropworts after trimming off minor parts and cut into 4cm-long sections.
  • 05
    Repeat the trimming process for the green onion and ginger and cut into thin strip. Remove seeds from red peppers and cut into thin strips.
  • 06
    Mix all of the materials and add salt to form kimchi filling.
  • 07
    Stuff the spaces between the cabbage leaves with the filling and place the resulting cabbage halves in a jar. Add salted water to the jars and let them age for about 5 days under an ambient temperature of 10. As the saponin ingredients contained in ginseng roots promote the aging process, kimchi containing ginseng must be consumed earlier that regular kimchi.
Chicken ginseng salad
Materials 100 grams of chicken, 50 grams of lettuce, 1 fresh ginseng root, ¼ pear, 4 chestnuts, 2jujubes, 4cm-long cucumber and 4 table-spoonfuls of mustard mayonnaise.
Preparation
  • 01
    Remove fat from chicken and season with salt and wine. Steam the chicken and cut into thin strips after cooling.
  • 02
    Pick leaves of lettuce by hand and immerse in water. Trim off root hairs from ginseng using the back of a knife.
  • 03
    Scrub cucumber under salt water to clean and cut into 4cm-long and 1cm-wide slices. Peel pear and remove seeds, then slice into pieces about the same size as the cucumber. Briefly, immerse the pear in sugared water briefly.
  • 04
    Peel jujubes and remove seeds. Cut into three sections. Cut chestnuts into thin strips and then wash.
  • 05
    Put all materials together in a bowl and add mustard mayonnaise before serving.
Ginseng Skewers
Materials 50 grams of ginseng root, 2 table-spoonfuls of soy sauce, powdered sesame mixed with salt, 1 tea-spoonful of minced garlic, 2 table-spoonfuls of minced green onion, 1 table-spoonful of sugar, 200 grams of meat, some walnuts and small amount of sesame seed oil.
Preparation
  • 01
    Cut meat into 7cm-long, 0.5cm-thick, and 2cm-wide slices, Mince slightly.
  • 02
    Prepare the desired meat condiment sauce.
  • 03
    Skewer meat and ginseng alternately. Cover with condiment sauce and roast on a pan after soaking.
  • 04
    Serve with walnuts that have been mixed with small amounts of soy sauce and sugar and boiled down.
Salmon & ginseng with cold vegetables and various seasonings
Materials Basic material Smoked salmon 150g, fresh ginseng 1, Kimchi 50g, winter mushroom 1bag, lettuce 2leaves, cucumber 1, radish sprout 100g, red pepper 1ea Bean paste & sesame sauce
2 big spoonful of miso(Japanese bean paste), 1 big spoonful of hot pepper sauce, 2 big spoonful of powdered sesame nixed with salt, 2 big spoonful of minced garlic 1 big spoonful of say sauce 1 big spoonful of sugar, 1 big spoonful of vinegar, 2 big spoonful of white wine, 1 big spoonful of sesame oil
Preparation
  • 01
    Slice the smoked salmon.
  • 02
    Wash the fresh ginseng with brush, and shred to 3cm length.
  • 03
    Shred the kimchi to proper size.
  • 04
    Care winter mushroom, lettuce, cucumber, radish sprout, and red pepper to clean condition, and shred. Then put into ice water for a short time.
  • 05
    Put materials of 2,3,4on1 and roll it. Cut it into 3cm
  • 06
    Make bean paste & sesame sauce by mixing the materials for sauce.
  • 07
    Put 5on a dish neatly and serve together with 6
Chicken roll ginseng sauce
Materials 2ea of breast of black bone fowl, pumpkin(approximately 300g), carrot(approximately 30g) green pepper(30g), Ham 30g, half vowel of cooled boiled rice, 1 root of ginseng(approximately 20g), fruit cocktail 1(including syrup) starch 1T, Ketchup 2T, sesame leaf 10, salt 1t, sugar 1T, honey 3T
Preparation
  • 01
    Remove moisture of breast of black bone fowl with clean kitchen towel. Slice it to approximately 0.5cm thickness. Slice it to the opposite direction of the grain of chicken. Season the slices with salt and pepper.
  • 02
    Put pumpkin into steamer and steam for about 10minutes enough to be softened. If it does not stick when stabbing with chopstick, it is steamed enough. Peel away the green skin and mash finely with sugar. The sweet taste of pumpkin increases by double.(Put little salt. It would make the sweet taste better with comparison phenomenon of taste)
  • 03
    Making fried rice with ketchup. Dice carrot, green pepper and ham to about 0.3cm size, and stir-fry with boiled water cooled in refrigerator. Apply oil on pan and put garlic first for fragrance, and then fry carrot, green pepper, ham, ketchup and rice.
  • 04
    Wash sesame leaf at flowing water and remove the moisture with gauze. Remove the knob.
  • 05
    If it is hard to make chicken roll, it would be okay to roll it like roll sushi with roller. Put chicken slice, and then sesame leaf and pumpkin on it. Again, put sesame leaf, fried rice and ginseng. And then roll it. The proper diameter of roll is 4cm.
  • 06
    Roast the completed chicken roll in oven till the chicken is cooked for about 15minutes in the temperature of 150˚C.
  • 07
    Make two kinds of sauce, during the chicken is being cooked. To make ginseng sauce, grind ginseng and mix with honey in the ratio of 2:1
  • 08
    Making fruit cocktail sauce. Cut fruit to proper size(you can use canned fruit cocktail.) Mix fruit cocktail and syrup in the ratio of 3T:1C and boil it. Make starch sauce with syrup 1:starch1T, and boil together. Then sweet and sour source is completed.
  • 09
    Put chicken roll on fruit cocktail sauce and add ginseng sauce. It is completed chicken roll with ginseng sauce.
Ginseng Vegetable Vietnamese Roll
Materials Root of ginseng, 1 half carrot, 1 half cucumber, 100g red cabbage, 30g radish sprout, Enoki Mushroom5 sheets of rice paper, Peanut sauce
Preparation
  • 01
    Clean the ginseng and tap with the back of a knife into thin slices.
  • 02
    Cut the carrot and cucumber in 5cm length and preserve them in vinegar and sugar.
  • 03
    Slice the red lettuce finely. Also, get the radish sprout and enoki mushroom ready.
  • 04
    Drop the rice paper in to the boiling water instantly and take it out. On the smooth paper, put the ingredients 1,2,3 and roll them toghther.
  • 05
    Serve with the peanut sauce on the plate
  • It is good appetizers with drinks or a good snack with the harmonious taste of bitter scent of ginseng and fresh vegetable.
Ginseng and Freshwater snail mix
Materials 2 roots of ginsengs, 100g freshwater snail, 1 half cucumber, 10 sheets sesame leaves, 1 half onion, small green onion sesame, 2Ts red pepper powder, 2/1Ts red pepper paste, 2Ts sugar, 2Ts vinegar, sesame oil, salt
Preparation
  • 01
    Clean the ginseng and cut into thin slices in 5cm.
  • 02
    Cut the carrot and cucumber in 5cm length and preserve them in vinegar and sugar.
  • 03
    Fold the sesame leaves into half and cut into thin slices. Also, cut the small green onion into thin slices.
  • 04
    Add the freshwater snail and 1,2,3to the prepared seasonings. And gently stir them together to get well mixed.
  • 05
    If it is not salty enough, season with salt rather than adding more pepper paste.
  • 06
    Serve in a big dish and sprinkle the sesame on the salad.
  • It tastes freshly while the bitter taste of ginseng harmonized with the freshwater snail.
Ginseng and Chicken Skewer
Materials 2 root of ginsengs, 200g Chicken breast, 1 half paprika, 1half broccoli, 100g white button mushrooms, 1Ts soy sauce, 1Ts sugar, 1Ts sesame oil
Preparation
  • 01
    Clean the ginseng and cut into half horizontally. Then, cut into the length of 3cm.
  • 02
    Marinate chicken fillet with pepper and salt. Then cut into the length of 3cm. (If the chicken is too thick, it would take a long time to cook. Adjust the thickness properly)
  • 03
    Trim the paprika, broccoli, button mushroom in the same size to skewer them easily.
  • 04
    Skewer the paprika, ginseng, marinated chicken piece, broccoli, button mushroom in order. And, marinate them in the soy sauce.
  • 05
    After seasoning get soaked well, broil them in the oven and serve on the dish.
  • Keep the order above to enjoy the unique scent of the ginseng after having chicken. Pimentos are available instead of the paprika.
Ginseng Tea
Materials 100grarms of ginseng root(dried fine roots), 5 jujubes, 5 yellow chestnuts, 2 table-spoonfuls of rice, 1 table-spoonful of pine nuls, 6 to 7 cups of water and adequate amount of honey(or sugar)
Preparation
  • 01
    Select inexpensive, dried fine ginseng roots. Get dried jujubes and dried yellow chestnuts whose shell and inner skin have been removed. Wash them clean.
  • 02
    Wash out alien objects from the rice and place it in an earthen pot or stone kettle.
  • 03
    Add ginseng, jujubes and yellow chestnuts from 1 above, and 7 cups of water to the rice in the pot(kettle). Boil at a mild temperature for a long period of time and then sift down using a fine sieve.
  • 04
    Pour into tea cups and add a few pine nuts, jujube pieces and fine ginseng roots.
  • 05
    Offer sugar or honey in a separate container for self-serving.
Ginseng cookie
Materials 115 grams of wheat flour, 1 table-spoonful ginseng powder, 50 grams of sugar and 100 grams of butter.
Preparation
  • 01
    Mix flour, ginseng powder and sugar together and sieve once before mixing with butter that has been warmed up in a double boiler. Knead the mix lightly. Avoid over-kneading to prevent the cookies from being too hard.
  • 02
    Shape the mix into about 3cm-long rods, wrap with wax paper and store in a freezer for about one hour.
  • 03
    Remove the mix from the freezer and let it thaw for a while. Remove wax paper and store in a freezer for about one hour.
  • 04
    Place the slices in an over, preheated to a temperature of about 170˚C and bake for about 10 to 15 minutes until the color turns brown.
  • 05
    For cocoa cookies, mix the same amount of materials and knead before baking the same way explained above.
Ginseng Fried
Materials 4 fresh ginseng roots, 1 tea-spoonful of salt and 1 cup of water, Cladding for frying: 4 table-spoonfuls of powdered glutinous rice,
2 table-spoonfuls of powdered starch, small amount of salt, 6 table-spoonfuls of water and 1 ½ cup of salad oil.
Preparation
  • 01
    Trim off minor forks from ginseng roots. Slice the major parts of the roots at a slant to a length of 6 to 7cm each.
  • 02
    Add a tea-spoonful of salt to water, wait until the salt is dissolved and immerse the slices in the salty water. take out slices and dry.
  • 03
    Mix the powdered glutinous rice and powdered starch, and add about the same volume of water. Mix thoroughly to make a mushy solution. Add a small amount of salt to make the batter. Powdered glutinous rice can be prepared in advance and kept in a freezer for later use in various cooking. Immerse glutinous rice in water for about 3 hours, take out the rice with a strainer and wait until water is drained sufficiently. Add a small amount of salt and grind together to make a fine powder.
  • 04
    Put oil in a frying pan and heat until the temperature reaches 170 ˚C. Put the fresh ginseng roots, battered with flour mix 3 above, 3 to 5 pieces at a time, in the pan to fry. Put a small batch of flour mix into the hot oil and see if it submerges halfway and then resurfaces. If it surfaces, the temperature of the oil is proper.
  • 05
    Place the fried ginseng roots on a paper napkin and let the paper absorb the oil before serving.
Fried salmon& ginseng honey roll
Materials Basic material Raw salmon 200g, salt, white pepper, frying powder, frying clothes(bread powder, yolk(western mustard), flour, Onion juice, shrimp 100g, ginseng, pumpkin, dried nut powder, honey, starch powder, shiitake mushroom, frying oil.
Preparation
  • 01
    Slice salmon and apply clear stained rice wine to remove fishy smell. Remove moisture from the salmon that fishy smell is removed and season with salt, white pepper, garlic powder, and starch powder little.
  • 02
    Remove moisture from shrimp and mince.
  • 03
    shred ginseng finely, and mix with honey and nut powder(Mix well without moisture).
  • 04
    shred jujube finely.
  • 05
    Spread gauze on the roller and put 1, and spread minced shrimp thin. Put materials of 3,4,5 at the center like rolling roll sushi, and roll it after applying starch powder at the end.
  • 06
    Steam in steamer for 10 minutes.
  • 07
    Apply frying clothes(mix western mustard with yolk) on the materials of 6 and fry to be yellowish at 170 ˚C
  • 08
    Spread parsley powder on the fried salmon & ginger honey roll and decorate with green mustard leaf, parsley leaf and baby tomato.Cooking point
  • Cooking Point Ginger & Salmon roll, how to handle salmon for frying. Cut the head and remove the internal organs. Wash with water and remove the moisture well. Slice it into 3 or 5 slices. At this time, you should remove even the fine bone of salmon. Peel off the skin and slice to proper size. When peeling off the skin of salmon, lay down the blade and put between the flesh and skin little by little. When it is peeled some, pull up strongly with hand to pell of completely. To remove the fishy smell and give soft taste, put into clear strained rice wine or Milim for more than 20minutes.
Milk & ginseng juice
Materials Basic material A cup of milk, a root of fresh ginseng, 2-3T of honey
Preparation
  • 01
    Wash fresh ginseng with flowing water, and slice.
  • 02
    Remove moisture from shrimp and mince.
  • 03
    Grind fresh ginseng, milk and honey finely in mixer.
  • In summer, you can put ice, when mixing as you like. Ginseng harmonizes with milk and honey and it prevents constipation.
Ginseng and Raw shrimp
Materials 2roots ginseng, 1 carrot, Green paper, 10 Cocktail shrimps, Sour red paste
Preparation
  • 01
    Clean he ginseng and peel the outer skin.
  • 02
    Cut the carrot and ginseng in 3cm. (Both two ingredients should be in the same length to get better shape)
  • 03
    Take out the tail of the cocktail shrimps. Parboil the shrimps in salted hot water. Then, make a cut in the middle.
  • 04
    Trim the green onion and parboil in salted hot water.
  • 05
    Roll2,3with the green onion and tie tightly.
  • 06
    Serve them in on a dish.
  • 07
    Also, prepare the sour red pepper paste dip and serve along with it.
  • Instead of shrimps, parboiled squid is also available.
Ginseng Rice Cracker
Materials 3-5 roots ginsengs, Sesame, 5Ts millet jelly, 1Ts soy sauce, 1Ts water
Preparation
  • 01
    Clean ginseng in the whole.
  • 02
    Mix the prepared seasoning well and boil them in a pan
  • 03
    When bubbling begins, add the ginseng to the seasons and simmer on low flame until the ginseng becomes shining. (If the flame is high, it would burn instead of well-done)
  • 04
    Turn out the fire if the ginseng becomes dark brown. Then, gamish with sesame.
  • 05
    Serve on the dish as themselves or cut them into mouthful-size pieces and then serve.
Ginseng Yogurt
Materials 1 root ginseng, 1 Cup milk, Fermented Yogurt, 3Ts honey
Preparation
  • 01
    Mix 1 cup of milk and yogurt and ferment them. (It is more convenient if you use a yogurt maker.)
  • 02
    Leave it for 8 hours. It turns into a thick yogurt.
  • 03
    Clean ginseng and cut into several pieces and blend. Then, mix with the yogurt of 2.
  • 04
    Add honey to get even better taste. You may enjoy sweet and sour yogurt and the unique scent of ginseng.
  • It is good for an alternative of breakfast with its mild taste and high calories.
Broths
Materials 1 chicken, 2 fresh ginseng roots, 3 jujubes, 3 chestnuts, 1 cup of glutinous rice sodden with water, 5 cloves of garlic, green onion, salt and black pepper
Preparation
  • 01
    Select a chicken weighing no more than 600 grams and remove fat from the bottom part.
  • 02
    Place the chicken in cold water and thoroughly wash until all blood is removed. Remove the chicken and wipe off water.
  • 03
    Incise a 2cm-long cut on both sides of the bottom of the chicken.
  • 04
    Scrub off the skin of ginseng with a knife and trim off sprouts. Wash again.
  • 05
    Take the glutinous rice after being soaked for three hours and drain the water.3Put the rice inside the chicken together with 1 fresh ginseng root.
  • 06
    Bend both legs upward, crossing one leg over the other, and poke each foot into the cut previously made on both sides of the chicken. Bend the wings back to prevent movement during cooking. Place the chicken in a large pot.
  • 07
    Add enough water to the pot to immerse the entire chicken. Add the fresh ginseng roots that have been prepared, chestnuts, jujubes and garlic cloves and boil them sufficiently at a moderate temperature.
  • 08
    Chop the green onion into big pieces and wash in cold water. Mince fried eggs to fine slices.
  • 09
    Place thoroughly boiled chicken and broth into a serving bowl and serve along with chopped green onions, fried egg slices, salt and black pepper.
Soups
Materials A half cup of jujubes, 10 cup of water, a half cup of chestnuts, tea-spoonful of salt, fresh ginseng roots and a cup of rice.
Preparation
  • 01
    Rice-Wash and immerse in water for about one hour.
  • 02
    Fresh ginseng roots-Choose fresh ones, scrub skin off with a knife and slice the trunk lengthwise.
  • 03
    jujubes-Choose perfect ones and wash clean.
  • 04
    Scrub off the skin on ginseng with a knife and trim off sprouts. Wash again.
  • 05
    Chestnuts-Remove shell and inner skin. Divide big ones into two parts. Wash until no creamy substance appears.
  • 06
    Put 10 cups of water into a pot and ad the fresh ginseng roots that have been prepared, chestnuts and jujubes. Bring to a boil.
  • 07
    Once water starts to boil, reduce the temperature and continue boiling, while collecting foam occasionally.
  • 08
    When all the contents appear to be mixed evenly, add rice and stir slowly and steadily until the rice is fully cooked.
  • 09
    Add salt before eating.
    Having ginseng gruel between meals is good for recuperation.
Wines
Materials 3 fresh ginseng roots, 3 jujubes, 15 grams of ginger, 50 grams of sugar and 3 cup of soju(Korean native spinit)
Preparation
  • 01
    Using a brush, wash ginseng roots in water.
  • 02
    Wipe dirt from jujubes and make incisions. Skin ginger and slice into thin pieces.
  • 03
    Place and above into an alright container and add sugar.
  • 04
    Add soju and close the cap.
    The aging process takes about six months.