Revitalizing Ginseng Jangajji and a Wholesome 3-Dish Set
Revitalizing Ginseng Jangajji and a Wholesome 3-Dish Set
Boost Your Immunity! Ginseng 3-Dish Set for Vitality
As the weather grows colder, we’ve prepared a special 3-dish set featuring ginseng, known for its immune-boosting and revitalizing properties. This recipe is designed for simplicity, allowing you to easily recreate these dishes at home without complex cooking processes. They are perfect for holiday gatherings or for entertaining guests. The set includes three distinct side dishes, along with rice and soup, all incorporating the versatile ginseng to showcase its diverse culinary applications.
Nourishing Ginseng Dolsot Rice- 1 ginseng root
- 300g rice
- 3 chestnuts, peeled
- 20g chives
- 320g water
Soothing Ginseng Barley Tea- Ginseng roots (rinsed)
- 50g roasted barley
- 500ml water
Chewy Ginseng and Beef Rolls Hot Pot- 1 ginseng root
- 1 red chili pepper
- 300g beef chuck roll (for rolling)
- 20g Korean parsley (minari)
- 1 stalk green onion
- 3 cloves garlic
- 5g salt
- 15g soup soy sauce
- 400ml beef shank broth
Crispy and Sweet Ginseng Tteokgalbi Fritters- 3 ginseng roots
- 100g ground beef
- 2 cloves garlic
- 1/2 green onion
- 30g soy sauce
- 30g sugar
- 5g sesame seeds (ground)
- 10g sesame oil
- 2g salt
- 1g black pepper
- 3 Tbsp flour (for coating)
- 5 Tbsp water (for batter)
Appetizing Spicy and Sweet Ginseng Jangajji (Pickled Ginseng)- 1 ginseng root
- 1 Cheongyang chili pepper
- 2 cloves garlic
- 180g soy sauce
- 115g sugar
- 115g vinegar
- 180g water
Refreshing Orange-Infused Ginseng Candies (Jeonggwa)- 2 ginseng roots
- 1 cup orange juice concentrate
- 1/4 cup corn syrup
- 1/2 cup honey
- 1 cup water
- Ginseng roots (rinsed)
- 50g roasted barley
- 500ml water
Chewy Ginseng and Beef Rolls Hot Pot- 1 ginseng root
- 1 red chili pepper
- 300g beef chuck roll (for rolling)
- 20g Korean parsley (minari)
- 1 stalk green onion
- 3 cloves garlic
- 5g salt
- 15g soup soy sauce
- 400ml beef shank broth
Crispy and Sweet Ginseng Tteokgalbi Fritters- 3 ginseng roots
- 100g ground beef
- 2 cloves garlic
- 1/2 green onion
- 30g soy sauce
- 30g sugar
- 5g sesame seeds (ground)
- 10g sesame oil
- 2g salt
- 1g black pepper
- 3 Tbsp flour (for coating)
- 5 Tbsp water (for batter)
Appetizing Spicy and Sweet Ginseng Jangajji (Pickled Ginseng)- 1 ginseng root
- 1 Cheongyang chili pepper
- 2 cloves garlic
- 180g soy sauce
- 115g sugar
- 115g vinegar
- 180g water
Refreshing Orange-Infused Ginseng Candies (Jeonggwa)- 2 ginseng roots
- 1 cup orange juice concentrate
- 1/4 cup corn syrup
- 1/2 cup honey
- 1 cup water
- 3 ginseng roots
- 100g ground beef
- 2 cloves garlic
- 1/2 green onion
- 30g soy sauce
- 30g sugar
- 5g sesame seeds (ground)
- 10g sesame oil
- 2g salt
- 1g black pepper
- 3 Tbsp flour (for coating)
- 5 Tbsp water (for batter)
Appetizing Spicy and Sweet Ginseng Jangajji (Pickled Ginseng)- 1 ginseng root
- 1 Cheongyang chili pepper
- 2 cloves garlic
- 180g soy sauce
- 115g sugar
- 115g vinegar
- 180g water
Refreshing Orange-Infused Ginseng Candies (Jeonggwa)- 2 ginseng roots
- 1 cup orange juice concentrate
- 1/4 cup corn syrup
- 1/2 cup honey
- 1 cup water
- 2 ginseng roots
- 1 cup orange juice concentrate
- 1/4 cup corn syrup
- 1/2 cup honey
- 1 cup water
Cooking Instructions
Step 1
[Ginseng Barley Tea] Let’s start by preparing the soothing barley tea, which will help mellow the ginseng’s slightly bitter notes. Rinse the ginseng roots thoroughly. In a pot, combine the rinsed ginseng roots, roasted barley, and 500ml of water. Bring to a boil over high heat. The nutty aroma of the barley will blend beautifully with the subtle scent of ginseng. 
Step 2
[Ginseng Barley Tea] Once the barley tea begins to boil vigorously, reduce the heat to low and let it simmer for about 15 minutes. This allows the beneficial compounds from the ginseng and the rich flavor of the barley to infuse into the water. After simmering, turn off the heat, strain the solids using a sieve, and let it cool. You’ll have a refreshing and healthy ginseng barley tea ready to enjoy anytime. 
Step 3
[Nourishing Ginseng Dolsot Rice] Now, let’s prepare a delicious and aromatic rice dish. Rinse the rice thoroughly and soak it in cold water for 30 minutes. While the rice is soaking, prepare the ginseng by peeling it lightly and slicing it thinly into fine julienne strips. Slice the peeled chestnuts into thin, 0.1cm thick rounds. Careful preparation enhances the final flavor. 
Step 4
[Nourishing Ginseng Dolsot Rice] Drain the soaked rice and place it into a dolsot (stone pot). Add the prepared ginseng julienne and sliced chestnuts. Pour in 320ml of water, cover the pot with its lid, and cook over high heat. The magic of the dolsot will infuse every grain of rice with the essence of the ingredients. 
Step 5
[Nourishing Ginseng Dolsot Rice] Listen for the ‘crackling’ sound of the boiling water from the dolsot, which indicates it’s time to reduce the heat to low. Continue cooking for another 10 minutes, then turn off the heat and let it steam for 5 minutes to allow the flavors to meld. Once the fragrant ginseng dolsot rice is ready, transfer it to serving bowls. Garnish with finely chopped chives. For a delightful finish, pour some of the prepared ginseng barley tea into the dolsot to create a savory rice punch (sungnyung). 
Step 6
[Chewy Ginseng and Beef Rolls Hot Pot] Let’s move on to a hearty hot pot featuring the goodness of ginseng. Prepare the ginseng by lightly peeling and slicing it into 0.1cm thick pieces, then cutting them into 5cm long julienne strips. Julienne the red chili pepper to a similar size for a touch of color. Slice the green onion into 5cm lengths and soak them in cold water to remove any sharpness. Blanch the Korean parsley (minari) in boiling water and then tear it into four long strands. 
Step 7
[Chewy Ginseng and Beef Rolls Hot Pot] Gently pat the beef chuck roll slices dry with paper towels and cut them into 5cm lengths. Lay a slice of beef flat, then place the prepared ginseng strips and red chili pepper strips onto it. Roll the beef tightly around the fillings. Secure the roll by tying it with a strand of blanched minari. These beautifully prepared rolls are ready for the hot pot. 
Step 8
[Chewy Ginseng and Beef Rolls Hot Pot] Pour 400ml of beef shank broth (or clear anchovy broth) into a pot and bring it to a boil over high heat. Once boiling, add minced garlic, soup soy sauce, and salt to season the broth. Carefully place the prepared ginseng and beef rolls into the simmering broth. Cook until the beef is thoroughly cooked through. The subtle ginseng aroma will infuse the broth, creating a delightful flavor. 
Step 9
[Chewy Ginseng and Beef Rolls Hot Pot] Once the beef rolls are fully cooked, arrange them attractively in individual serving bowls. Ladle about two-thirds of the hot broth over them. Drain the julienned green onions and mound them in the center of the bowls. This elegant presentation makes for a stunning ginseng and beef rolls hot pot, perfect for sharing. 
Step 10
[Crispy and Sweet Ginseng Tteokgalbi Fritters] Now, let’s try a unique twist on tteokgalbi (grilled short rib patties) with ginseng! Prepare the ginseng by trimming the sides to create roughly 6cm x 6cm pieces. Finely mince the remaining green onion, garlic, and ginseng to form the base for your tteokgalbi mixture. Gently pat the ground beef dry with paper towels to remove excess moisture; this step is crucial for eliminating any gamey odors. 
Step 11
[Crispy and Sweet Ginseng Tteokgalbi Fritters] In a bowl, combine the patted-dry ground beef with soy sauce, sugar, sesame oil, ground sesame seeds, and the finely minced green onion, garlic, and ginseng. Add 3 tablespoons of flour (for coating) and mix thoroughly, kneading the mixture until it becomes cohesive and sticky. This will help the patties hold their shape and bind together well. 
Step 12
[Crispy and Sweet Ginseng Tteokgalbi Fritters] Shape the tteokgalbi mixture around each prepared ginseng piece, pressing gently to ensure it adheres well. Lightly coat the ginseng-wrapped patties with flour, shaking off any excess. Then, dip them into a simple batter made from 2 parts water to 1 part flour, seasoned with a pinch of salt and pepper. Fry these fritters in oil heated to 170°C (340°F) until they are golden brown and cooked through. The result will be a delightful contrast of crispy exterior and tender interior. 
Step 13
[Crispy and Sweet Ginseng Tteokgalbi Fritters] Once fried to a beautiful golden hue, remove the ginseng tteokgalbi fritters and place them on paper towels to drain excess oil. Arrange them elegantly on a serving plate and garnish with finely chopped chives. Each bite offers a satisfying crunch followed by the tender, flavorful tteokgalbi and a subtle, earthy note from the ginseng. 
Step 14
[Appetizing Spicy and Sweet Ginseng Jangajji] Let’s make a zesty and flavorful ginseng jangajji (pickled dish) that will awaken your palate. Slice the ginseng into thin, diagonal pieces, about 0.2cm thick. Make a few small slits in the Cheongyang chili peppers with a knife to help the spicy flavor infuse. Slice the garlic cloves thinly. 
Step 15
[Appetizing Spicy and Sweet Ginseng Jangajji] In a saucepan, combine 180g soy sauce, 115g sugar, and 180g water. Bring this mixture to a rolling boil over high heat. Once boiling, turn off the heat and let the syrup cool completely. It’s important to let it cool before adding the vinegar, as adding it while hot can diminish its aroma. Once cooled, stir in 115g of vinegar until well combined. Ensure the sugar has dissolved completely. 
Step 16
[Appetizing Spicy and Sweet Ginseng Jangajji] Sterilize a glass jar or container. Place the sliced ginseng, Cheongyang chili peppers, and garlic slices into the jar. Pour the cooled pickling liquid over the ingredients, ensuring they are fully submerged. Seal the container and refrigerate for at least 3 days to allow the flavors to develop. You’ll have a wonderfully spicy, sweet, and tangy ginseng jangajji, perfect as a side dish or even as a unique snack. 
Step 17
[Refreshing Orange-Infused Ginseng Candies (Jeonggwa)] Finally, let’s create some delightful, chewy ginseng candies, known as jeonggwa. Rinse the ginseng and peel it carefully. Cut the ginseng into approximately 5cm long pieces. If the pieces are too thick, they might not absorb the syrup well, so aim for a consistent, manageable size. 
Step 18
[Refreshing Orange-Infused Ginseng Candies (Jeonggwa)] In a pot, combine 1 cup of water and the cut ginseng. Bring to a boil over high heat. Once the water is boiling, add 1/4 cup of corn syrup, 1/2 cup of honey, and 1 cup of orange juice concentrate. Stir well to combine. Reduce the heat to low and simmer gently, allowing the ginseng to become translucent and the syrup to thicken. This slow simmering process is key to achieving a wonderful chewy texture. 
Step 19
[Refreshing Orange-Infused Ginseng Candies (Jeonggwa)] When the ginseng candies have reached your desired consistency, carefully arrange them on a sheet of parchment paper, ensuring they don’t overlap. Place the parchment paper in the refrigerator and let them dry for 2-3 days. This will create a slightly firm yet delightfully chewy texture. You’ll end up with delicious ginseng candies bursting with sweet and aromatic ginseng flavor. 
