Discover Korean Food #44: Dr. Sook-Ja Yoon’s "Insamcha (Ginseng Tea)"

Insamcha is a tea made with tiny ginseng. It has a strong fragrance and taste. Ginseng is a special product of Korea, and is good for physical strength. Certain studies have found saponin in ginseng to have anti-cancer properties. Korean ginseng has been identified with the highest saponin content and the best effects.

[Ingredients & Quantity]
100 g ginseng (fresh wet ginseng)
40 g (10 ea) jujube
1.4 ㎏ (7 cups) water
3.5 g (1 tsp) pine nuts
38 g (2 tbsp) honey

1. Trim and wash ginseng cleanly, remove the head part.
2. Wipe the jujube with damp cotton cloths.
3. Remove tops of the pine nuts and wipe the nuts with dry cotton cloths.

1. Put the ginseng, jujube and water into the pot.
2. Heat it up for 7 min. on high heat. When it boils, lower the heat to medium, boil it for another 1 hour.
3. When the ginseng and jujube soaked fully, sieve, add honey and mix well.
4. Put the tea in a teacup, top with pine nuts.

* More sugar and/or ginseng may be added upon taste.

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