Preparation of ginseng roots cooking
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.
Scrub off the remaining dirt with a toothbrush under running water.
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.
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.
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
For salads, rolls or skewer baking, ginseng roots are also sliced thinly lengthwise.
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
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
Cucumber-Wash and immerse in water for about one hour.
Ginseng root-Choose fresh ginseng roots of medium size with long trunks and little hair.
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.
Scrub off ginseng skin lightly and chop roots into 5cm-long trunks. Slice each trunk lengthwise to produce 4 to 6 slices.
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.
Once the cucumber is pickled, remove from salt water and drain. Insert a small amount of jujube strips into the incised cucumbers.
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
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
Trim off the outermost leaves from the cabbage head and cut the remaining cabbage in halves. Immerse in salt water.
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.
cut ginseng roots into thin strips after washing thoroughly. Select small Korean radishes to clean, wash and cut into thin strips.
Skin pear and chestnuts and cut into thin strips. Wash dropworts after trimming off minor parts and cut into 4cm-long sections.
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.
Mix all of the materials and add salt to form kimchi filling.
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.