Ginseng Tea (Insam Cha)
Looking for a tea that offers many health benefits? Ginseng tea is perfect for you! This traditional Korean tea is known for boosting the immune system and aiding in the recovery of strength. Plus, it's easy to make! Get the recipe here.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 g ginseng ((5.3 ounces), fresh)
- 20 g dried jujube ((Chinese dates), (0.7 ounces), pitted)
- 150 g honey (to 225g (5.3 to 7.9 ounces))
Instructions
- 1
Make sure to wash your ginseng thoroughly under running water. Use a small brush to scrub away any dirt or debris between the fine roots. Pat the ginseng dry with kitchen paper, and then let it air dry. It is important to dry ginseng well, so it doesn’t develop mold during storage.
- 2
To prepare the ginseng, cut off the top end and discard it. Trim off the fine roots on the sides of the ginseng, and reserve them for other dishes (e.g. samgyetang). Slice the ginseng thinly. Some people like to finely chop their ginseng, but slicing gives a prettier finish.
- 3
Wash the dried jujubes thoroughly under running cold water to get rid of any dirt or debris. Once they’re clean, dry them off completely.
- 4
To cut the jujube, start by making a cut at one end of the fruit. Then, roll it up. Once you are done, slice it in 0.3 to 0.5 cm (0.1 to 0.2 inches) thickness.
- 5
Add sliced ginseng and dried jujube to a sterile jar, then add honey and close the lid. Leave the mixture at room temperature for one day, then transfer to the fridge. It will be ready to eat in one week, but if you can wait, it will be even better after four to five weeks when the flavor has had time to develop.