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STEP 1	The first step of preparing a ginseng root is to 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.
STEP 2	Scrub off the remaining dirt with a toothbrush under running water.
STEP 3	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 a 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.
STEP 4	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.
STEP 5	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.
STEP 6	For salads, rolls or skewer baking, ginseng roots are also sliced thinly lengthwise.
STEP 7	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.

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 processd ginseng	Follow the dosage and directions. Condensed ginseng and ginseng tea can 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.