📝 About This Recipe
Insam-cha, or Korean Ginseng Tea, is a revered traditional beverage known for centuries as a 'panacea' for its remarkable health-restoring properties and earthy, bittersweet profile. This aromatic decoction utilizes fresh or dried Geumsan ginseng, slow-simmered to extract its deep, woody essence and balanced by the natural sweetness of jujubes and ginger. It is more than just a drink; it is a warm, restorative hug that embodies the Korean philosophy of food as medicine.
🥗 Ingredients
The Core Aromatics
- 2 large roots Fresh Korean Ginseng (Susam) (scrubbed clean, about 100g total)
- 10-12 pieces Dried Red Dates (Jujubes/Daechu) (pitted and sliced into rounds)
- 2 inch knob Fresh Ginger (peeled and thinly sliced)
- 8 cups Filtered Water (cold)
Natural Sweeteners & Enhancers
- 4 tablespoons Raw Honey (adjust to taste preference)
- 1 small piece Cinnamon Stick (optional, for warmth)
- 2 slices Licorice Root (Gamcho) (traditional for balancing bitterness)
Traditional Garnish
- 1 tablespoon Pine Nuts (for floating on top)
- 2 pieces Dried Jujube Skin (rolled and sliced into flower shapes)
- 1 teaspoon Goji Berries (soaked in warm water)
👨🍳 Instructions
-
1
Begin by thoroughly cleaning the ginseng roots. Use a soft brush or toothbrush under cool running water to remove any dirt from the crevices of the root hairs.
-
2
Trim the 'head' or the hard top crown of the ginseng root and discard it, as traditional Korean medicine suggests this part can cause headaches.
-
3
Slice the main body of the ginseng into 1/4 inch thick diagonal rounds, leaving the fine root hairs intact as they contain high concentrations of saponins.
-
4
Prepare the dried jujubes by wiping them with a damp cloth. Using a paring knife, cut into the jujube to the pit, then rotate the knife around the pit to remove the flesh. Slice the flesh into thin strips or rounds.
-
5
In a large ceramic or glass pot (avoid reactive metal pots like aluminum), combine the 8 cups of filtered water with the sliced ginseng, ginger, and jujubes.
-
6
Add the licorice root slices and the cinnamon stick to the pot. These ingredients help mellow the intense bitterness of the ginseng.
-
7
Bring the mixture to a gentle boil over medium-high heat. Once boiling, immediately reduce the heat to low.
-
8
Cover the pot with a tight-fitting lid and let the tea simmer very slowly for at least 1 hour. For a more concentrated 'yak-cha' (medicinal tea), you can simmer for up to 2 hours until the liquid is reduced by a third.
-
9
The tea is ready when the liquid has turned a beautiful pale amber color and the kitchen is filled with a deep, earthy aroma.
-
10
Turn off the heat and remove the cinnamon stick and licorice root. You may leave the ginseng and jujubes in or strain them out depending on preference.
-
11
While the tea is still hot but not boiling, stir in the raw honey. Do not boil the honey, as high heat can destroy its beneficial enzymes.
-
12
Pour the tea into traditional ceramic tea bowls. Ensure each serving gets a few slices of the softened ginseng and jujube.
-
13
Garnish each bowl with 3-5 pine nuts and a few goji berries. The pine nuts should float elegantly on the surface.
-
14
Serve immediately while steaming hot, encouraging guests to breathe in the therapeutic vapors before sipping.
💡 Chef's Tips
Use a clay or glass pot if possible; metal can sometimes react with the ginsenosides and alter the medicinal properties. If you cannot find fresh ginseng, use 20g of dried white ginseng (Baeksam) and increase the simmering time by 30 minutes. For a clearer tea, do not stir the ingredients during the simmering process; let the convection of the water do the work. Save the softened ginseng pieces after drinking the tea—they are fully edible and packed with nutrients. Adjust the honey amount only after the tea has finished simmering, as the jujubes provide a surprising amount of natural sweetness.
🍽️ Serving Suggestions
Pair with 'Dasik' (Korean pressed tea cookies) made of sesame seeds or chestnut flour to complement the earthy notes. Serve alongside a small plate of dried persimmons (Gotgam) for a classic traditional tea house experience. Enjoy as a morning tonic on an empty stomach to maximize the energy-boosting effects of the ginseng. In the summer, this tea can be chilled and served over ice with a sprig of mint for a refreshing yet medicinal cooler. Serve after a heavy meal to aid digestion and cleanse the palate with its bittersweet finish.