Ingredients

115 grams of wheat flour, 1table-spoonful ginseng power, 50 grams of sugar and 100 grams of butter

How to cook

02  Shape the mix into about 3 cm-long rods, wrap with wax paper and store in a freezer for about one hour.

03  Remove the mix from the freezer and let it thaw for a while. Remove wax paper and slice the mix into pieces small enough to eat. Spread egg whites lightly over the slices and sprinkle with a mix of sugar and ginseng powder.

04  Place the slices in an oven, preheated to a temperature of about 170˚C , and bake for about 10 to 15 minutes until the color turns brown.

05  For cocoa cookies, mix the same amount of materials and knead before baking the same way explained above.

Ingredients

4 fresh ginseng roots, 1 tea-spoonful of sait and 1 cup of water

Cladding for frying : 4 table-spoonfuls of powdered glutinous rice. 2 table-spoonfuls of powdered starch, small amount of salt, 6 table-spoonfuls of water and 1 1/2 cup of salad oil.

How to cook

01  Trim off minor forks from ginseng roots. Slice the major parts of the roots at a slant to a length of 6 to 7 cm each.

02  Add a tea-spoonful of salt to water, wait until the salt is dissolved and immerse the slices in the salty water. Take out slices and dry.

03   Mix the powdered glutinous rice and powdered starch, and add about the same volume of water. Mix thoroughly to make a mushy solution. Add a small amount of salt to make the batter. Powdered glutinous rice can be prepared in advance and kept in a freezer for later use in various cooking. Immerse glutinous rice in water for about 3 hours, take out the rice with a strainer and wait until water is drained sufficiently. Add a small amount of salt and grind together to make a fine powder.

04  Put oil in a frying pan and heat until the temperature reaches 170˚C . Put the fresh ginseng roots, battered with flour mix 3 above, 3 to 5 pieces at a time, in the pan to fry. Put a small batch of flour mix into the hot oil and see if it submerges halfway and then resurfaces. If it surfaces, the temperature of the oil is proper.

05   Place the fried ginseng roots on a paper napkin and let the paper absorb the oil before serving.

Ingredients

Basic materal Raw salmon 200g, salt, white pepper, frying powder, frying clothes(bread powder, yolk(western mustard), flour), Onion juice, shrimp 100g, ginseng, pumpkin, dried nut powder, honey, starch powder, shiitake mushroom, frying oil.

How to cook

01  Slice salmon and apply clear strained rice wine to remove fishy smell.

Remove moisture from the salmon that fishy smell is removed and season with salt, white pepper, garlic powder, and starch powder little.

02  Remove moisture from shrimp and mince.

03  Shred ginseng finely, and mix with honey and nut powder. (Mix well without moisture)

04  Shred jujube finely.

05  Shred pumpkin and shiitake mushroom, and fry lightly separately.

06   Spread gauze on the roller and put 1, and spread minced shrimp thin. Put materials of 3,4,5 at the center like rolling roll sushi, and roll it after applying starch powder at the end.

07  Steam in steamer for 10 minutes.

08  Apply frying clothes (mix western mustard with yolk) on the materials of 7 and fry to be yellowish at 170˚C .

09  Spread parsley powder on the fried salmon & ginger honey roll and decorate with green mustard leaf, parsley leaf and baby tomato.

Cooking point

Ginger & Salmon roll, how to handle salmon for frying. Cut the head and remove the internal organs. wash with water and remove the moisture well. Slice it into 3 or 5 slices. At this time, you should remove even the fine bone of salmon. Peel off the skin and slice to proper size. When peeling off the skin of salmon, lay down the blade and put between the flesh and skin little by little. When it is peeled some, pull up strongly with hand to peel off completely. To remove the fishy smell and give soft taste, put into clear strained rice wine or Milim for more than 20 minutes.

Ingredients

Basic material A cup of milk, a root of fresh ginseng, 2-3T of honey

How to cook

01  Wash fresh ginseng with flowing water, and slice.

02  Remove moisture from shrimp and mince.

03  Grind fresh ginseng, milk and honey finely in mixer.

04  In summer, you can put ice, when mixing as you like.

05  Ginseng harmonizes with milk and honey and it prevents constipation.

Ingredients

2 roots ginsengs, 1 carrot, Green paper, 10 Cocktail shrimps, Sour red paste

How to cook

01  Clean the ginseng and peel the outer skin.

02 Cut the carrot and ginseng in 3cm.

(Both two ingredients should be in the same length to get better shape)

03  Take out the tail of the cocktail shrimps. Parboil the shrimps in salted hot water. Then, make a cut in the middle.

04  Trim the green onion and parboil in salted hot water.

05  Drain Roll 02,03 with the green onion and tie tightly.

06  Serve them in row on a dish.

07  Also, prepare the sour red pepper paste dip and serve along with it.

08  Instead of shrimps, parboiled squid is also available.

How to cook

3-5 roots ginsengs, Sesame, 5Ts millet jelly, 1Ts say sauce, 1Ts water

How to cook

01  Clean ginseng in the whole.

02  Mix the prepared seasoning well and boil them in a pan.

03  When bubbling begins, add the ginseng to the seasons and simmer on low flame until the ginseng becomes shining.

(If the flame is high, it would burn instead of well-done)

04  Turn out the fire if the ginseng becomes dark brown. Then, garnish with sesame.

05  Serve on the dish as themselves or cut them into mouthful-size pieces and then serve.

Ingredients

1 root ginseng, 1 Cup milk, Fermented Yogurt, 3 TS honey

How to cook

01  Mix 1 cup of milk and yogurt and ferment them.(It is more convenient if you use a yogurt maker).

02  Leave it for 8 hours. It turns into a thick yogurt.

03  Clean ginseng and cut into several pieces and blend. Then, mix with the yogurt of 02.

04  Add honey to get even better taste. You may enjoy sweet and sour yogurt and the unique scent of ginseng.

05  It is good for an alternative of breakfast with its mild taste and high calorie