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.

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.

Remove fat from chicken and season with salt and wine. Steam the chicken and cut into thin strips after cooling.

Pick leaves of lettuce by hand and immerse in water. Trim off root hairs from ginseng using the back of a knife.

Peel jujubes and remove seeds. Cut into three sections. Cut chestnuts into thin strips and then wash.

Put all materials together in a bowl and add mustard mayonnaise before serving.

Cut meat into 7cm-long, 0.5cm-thick, and 2cm-wide slices, Mince slightly.

Prepare the desired meat condiment sauce.

Skewer meat and ginseng alternately. Cover with condiment sauce and roast on a pan after soaking.

Serve with walnuts that have been mixed with small amounts of soy sauce and sugar and boiled down.

Slice the smoked salmon.

Wash the fresh ginseng with brush, and shred to 3cm length.

Shred the kimchi to proper size.

Care winter mushroom, lettuce, cucumber, radish sprout, and red pepper to clean condition, and shred. Then put into ice water for a short time.

Put materials of 2,3,4on1 and roll it. Cut it into 3cm

Make bean paste & sesame sauce by mixing the materials for sauce.

Put 5on a dish neatly and serve together with 6

Remove moisture of breast of black bone fowl with clean kitchen towel. Slice it to approximately 0.5cm thickness. Slice it to the opposite direction of the grain of chicken. Season the slices with salt and pepper.

Put pumpkin into steamer and steam for about 10minutes enough to be softened. If it does not stick when stabbing with chopstick, it is steamed enough. Peel away the green skin and mash finely with sugar. The sweet taste of pumpkin increases by double.(Put little salt. It would make the sweet taste better with comparison phenomenon of taste)

Making fried rice with ketchup. Dice carrot, green pepper and ham to about 0.3cm size, and stir-fry with boiled water cooled in refrigerator. Apply oil on pan and put garlic first for fragrance, and then fry carrot, green pepper, ham, ketchup and rice.

Wash sesame leaf at flowing water and remove the moisture with gauze. Remove the knob.

If it is hard to make chicken roll, it would be okay to roll it like roll sushi with roller. Put chicken slice, and then sesame leaf and pumpkin on it. Again, put sesame leaf, fried rice and ginseng. And then roll it. The proper diameter of roll is 4cm.

Roast the completed chicken roll in oven till the chicken is cooked for about 15minutes in the temperature of 150˚C.

Make two kinds of sauce, during the chicken is being cooked. To make ginseng sauce, grind ginseng and mix with honey in the ratio of 2:1

Making fruit cocktail sauce. Cut fruit to proper size(you can use canned fruit cocktail.) Mix fruit cocktail and syrup in the ratio of 3T:1C and boil it. Make starch sauce with syrup 1:starch1T, and boil together. Then sweet and sour source is completed.

Put chicken roll on fruit cocktail sauce and add ginseng sauce. It is completed chicken roll with ginseng sauce.

Clean the ginseng and tap with the back of a knife into thin slices.

Cut the carrot and cucumber in 5cm length and preserve them in vinegar and sugar.

Slice the red lettuce finely. Also, get the radish sprout and enoki mushroom ready.

Drop the rice paper in to the boiling water instantly and take it out. On the smooth paper, put the ingredients 1,2,3 and roll them toghther.

Serve with the peanut sauce on the plate

접시에 담을 때는 먹기 좋은 크기로 잘라도 좋다.

It is good appetizers with drinks or a good snack with the harmonious taste of bitter scent of ginseng and fresh vegetable.

Clean the ginseng and cut into thin slices in 5cm.

Cut the carrot and cucumber in 5cm length and preserve them in vinegar and sugar.

Fold the sesame leaves into half and cut into thin slices. Also, cut the small green onion into thin slices.

Add the freshwater snail and 1,2,3to the prepared seasonings. And gently stir them together to get well mixed.

If it is not salty enough, season with salt rather than adding more pepper paste.

Serve in a big dish and sprinkle the sesame on the salad.

It tastes freshly while the bitter taste of ginseng harmonized with the freshwater snail.

Clean the ginseng and cut into half horizontally. Then, cut into the length of 3cm.

Marinate chicken fillet with pepper and salt. Then cut into the length of 3cm. (If the chicken is too thick, it would take a long time to cook. Adjust the thickness properly)

Trim the paprika, broccoli, button mushroom in the same size to skewer them easily.

Skewer the paprika, ginseng, marinated chicken piece, broccoli, button mushroom in order. And, marinate them in the soy sauce.

After seasoning get soaked well, broil them in the oven and serve on the dish.

Keep the order above to enjoy the unique scent of the ginseng after having chicken. Pimentos are available instead of the paprika.

Select inexpensive, dried fine ginseng roots. Get dried jujubes and dried yellow chestnuts whose shell and inner skin have been removed. Wash them clean.

Wash out alien objects from the rice and place it in an earthen pot or stone kettle.

Add ginseng, jujubes and yellow chestnuts from 1 above, and 7 cups of water to the rice in the pot(kettle). Boil at a mild temperature for a long period of time and then sift down using a fine sieve.

Pour into tea cups and add a few pine nuts, jujube pieces and fine ginseng roots.

Offer sugar or honey in a separate container for self-serving.

Mix flour, ginseng powder and sugar together and sieve once before mixing with butter that has been warmed up in a double boiler. Knead the mix lightly. Avoid over-kneading to prevent the cookies from being too hard.

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

Remove the mix from the freezer and let it thaw for a while. Remove wax paper and store in a freezer for about one hour.

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

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

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

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.

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.

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.

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

Slice salmon and apply clear stained 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.

Remove moisture from shrimp and mince.

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

shred jujube finely.

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.

Steam in steamer for 10 minutes.

Apply frying clothes(mix western mustard with yolk) on the materials of 6 and fry to be yellowish at 170 ˚C

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

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 pell of completely. To remove the fishy smell and give soft taste, put into clear strained rice wine or Milim for more than 20minutes.

Wash fresh ginseng with flowing water, and slice.

Remove moisture from shrimp and mince.

Grind fresh ginseng, milk and honey finely in mixer.

In summer, you can put ice, when mixing as you like. Ginseng harmonizes with milk and honey and it prevents constipation.

Clean he ginseng and peel the outer skin.

Cut the carrot and ginseng in 3cm. (Both two ingredients should be in the same length to get better shape)

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

Trim the green onion and parboil in salted hot water.

Roll2,3with the green onion and tie tightly.

Serve them in on a dish.

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

Instead of shrimps, parboiled squid is also available.

Clean ginseng in the whole.

Mix the prepared seasoning well and boil them in a pan

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)

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

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

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

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

Clean ginseng and cut into several pieces and blend. Then, mix with the yogurt of 2.

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

It is good for an alternative of breakfast with its mild taste and high calories.

Select a chicken weighing no more than 600 grams and remove fat from the bottom part.

Place the chicken in cold water and thoroughly wash until all blood is removed. Remove the chicken and wipe off water.

Incise a 2cm-long cut on both sides of the bottom of the chicken.

Scrub off the skin of ginseng with a knife and trim off sprouts. Wash again.

Take the glutinous rice after being soaked for three hours and drain the water.3Put the rice inside the chicken together with 1 fresh ginseng root.

Bend both legs upward, crossing one leg over the other, and poke each foot into the cut previously made on both sides of the chicken. Bend the wings back to prevent movement during cooking. Place the chicken in a large pot.

Add enough water to the pot to immerse the entire chicken. Add the fresh ginseng roots that have been prepared, chestnuts, jujubes and garlic cloves and boil them sufficiently at a moderate temperature.

Chop the green onion into big pieces and wash in cold water. Mince fried eggs to fine slices.

Place thoroughly boiled chicken and broth into a serving bowl and serve along with chopped green onions, fried egg slices, salt and black pepper.

Rice-Wash and immerse in water for about one hour.

Fresh ginseng roots-Choose fresh ones, scrub skin off with a knife and slice the trunk lengthwise.

jujubes-Choose perfect ones and wash clean.

Scrub off the skin on ginseng with a knife and trim off sprouts. Wash again.

Chestnuts-Remove shell and inner skin. Divide big ones into two parts. Wash until no creamy substance appears.

Put 10 cups of water into a pot and ad the fresh ginseng roots that have been prepared, chestnuts and jujubes. Bring to a boil.

Once water starts to boil, reduce the temperature and continue boiling, while collecting foam occasionally.

When all the contents appear to be mixed evenly, add rice and stir slowly and steadily until the rice is fully cooked.

Add salt before eating.

Having ginseng gruel between meals is good for recuperation.

Using a brush, wash ginseng roots in water.

Wipe dirt from jujubes and make incisions. Skin ginger and slice into thin pieces.

Place and above into an alright container and add sugar.

Add soju and close the cap.

The aging process takes about six months.