Insam Jeonggwa

Thoroughly wash the fresh ginseng root under cold running water, scrubbing gently to remove any soil. Trim off any fine rootlets and the top part where the stem was attached.

Using a skewer or toothpick, prick the entire surface of each fresh ginseng root multiple times to allow the syrup to penetrate evenly.

In a large pot, bring 1000 grams of water to a boil. Add the pricked fresh ginseng root and blanch for 10-15 minutes to remove some bitterness and soften it. Drain the fresh ginseng root and rinse with cold water.