Korean Ginseng Tea (Fresh Ginseng Jujube Herbal Brew)
Insam-cha is a traditional Korean ginseng tea made by thinly slicing fresh ginseng (susam) and simmering it with jujubes and ginger over low heat for twenty minutes. Fresh ginseng is milder and less bitter than dried ginseng, but slicing it thin is essential for the active compounds to infuse efficiently, releasing the root's characteristic earthy, herbal aroma during cooking. Jujubes naturally soften the ginseng's bitterness, and ginger introduces a sharp warmth that gives the tea its backbone. Honey balances the flavor, and a few pine nuts floated on the surface add an oily richness that complements the herbal notes.
Adjust Servings
Instructions
- 1
Scrub ginseng clean and slice thinly.
- 2
Add water, ginseng, jujube, and ginger to a pot and bring to a boil.
- 3
Simmer gently for 18 minutes to extract flavor.
- 4
Strain out solids and dissolve honey into the tea.
- 5
Pour into cups and garnish with pine nuts.
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