Cooking Recipes

Ginseng Porridge : To 1 cup of rice, add 2 susam roots, 10 dates, and 10 dried chestnuts. Cook to a pulp, garnish with a few pine nuts and small pieces of ginseng root, and serve with sugar or honey.

Broiled Ginseng : Cut thick ginseng roots into thin diagonal slices about 5cm long, then marinate them for a while in sesame oil and salt. Broil them, season them with chili paste and other spices, then broil them again and serve sprinkled with sesame seeds.

Ginseng Punch : Boil two ginseng roots to make ginseng water, then mix it with ginger water and cinnamon water and add dried persimmon and ginseng slices.

Ginseng Kimchi : Mix lightly salted ginseng with crushed garlic, chopped green onions, chili powder, salted anchovies, and glutinous rice paste. Add a little of the liquid from some kimchi, and leave for a day or so to mature.

Ginseng and Cabbage Dish : Combine two susam roots with 500g cabbage, 200g oysters, and 3 tablespoons soy sauce, and leave for some time. Mix in some crushed garlic and chopped green onions, and serve.