There are many ways to eat Korean ginseng. It can be taken orally or chewed directly; it can be brewed with boiling water and drinkable after about five minutes; it can be stewed with meat and then drunk as soup; it can be soaked in wine and the whole thing can be eaten. Cut the Korean ginseng root into slices and put it into a bottle, soak it in 50-60 degree white wine, and you can drink it directly every day. However, it is not recommended to drink it excessively to prevent gastrointestinal discomfort symptoms, but it will not achieve the tonic effect. Korean ginseng can be made into soup. Slice the Korean ginseng into thin slices, wash and chop the black-bone chicken into small pieces. Place it in a soup pot, add an appropriate amount of water, and simmer together for 1 hour. Korean ginseng can be soaked in wine. Place the whole Korean ginseng in a glass bottle, add 10 pounds of liquor above 40 degrees, seal it in a cool place, and soak it for half a month before drinking. Korean ginseng can be used to make tea. Cut 3g of Korean ginseng into thin slices, put it in a teacup, add boiling water and brew repeatedly. Korean ginseng can be chewed. Cut the ginseng into thin slices, hold 2 slices in your mouth, chew carefully and then swallow.

Korean ginseng is also called direct ginseng, also known as Korean ginseng. It is the processed root of ginseng, an Araliaceae plant. It has the effect of promoting body fluids, calming the nerves and nourishing vitality. It is often used to treat heart failure, cardiogenic shock, physical weakness, panic and insomnia. You can cut Korean ginseng into slices and soak it in water to drink it as tea. You can also add other medicinal materials and make wine together, which can promote blood circulation and dredge collaterals, dispel wind and cold, and strengthen the body. Nowadays, people often grind Korean ginseng into powder and take an appropriate amount with warm water every day.