When making a fresh ginseng decoction, boil 100-150g fresh ginseng root with 1.5-2L water in an earthen or glass ware at low heatuntil the water is reduced to 1/2.
When you cook Samgyetang (a Chicken soup with ginseng), boil a chicken and 1L water together, with some amount of fresh ginseng roots that can suit your taste.
Make a juice by grinding fresh ginseng root with milk or other drink for your health.
Adding honey to fresh ginseng makes taste better.
Remove the head part of fresh ginseng root and clean it. Then slice in a proper thickness and deep fry it. Dip in honey or grain syrup, or make honey-soaked ginseng.
Fresh ginseng root is great for accompaniment for a drink or snack.
Clean fresh ginseng root and thinly slice it. Dehydrate the slices on a wicker tray basket in a sunny place for about two days. Put dried ginseng slices into a sterilized glass bottle and fill with honey. Keep it refrigerated.
After washing fresh ginseng root and slicing it, dehydrate the unpeeled ginseng. Make a decoction in an at-home red ginseng cooker or simmer it in an earthen or glass ware at low heat.
Put fresh ginseng slices to rice or ramen, which enhances taste, fragrance or nutrition.