Wash the ginseng thoroughly and cut off the brain head, commonly called the ginseng tip.For your information, brainheads are traces that occur when ginseng is dormant, and they contain a very small amount of neurotoxic ingredients called eurotoxin, which can cause vomiting. However, there is no problem if you steam or boil it because it is weak against heat, so you don't have to remove it at this time. It contains the second most saponin after fine roots, so just eat it when it's heated. Ginseng shakes are eaten raw without boiling, so it's not a big problem if you just eat them, but I'll remove them.

Cut the chopped ginseng lengthwise into 1/2 pieces and put it in a blender and add milk and sugar syrup. And add or subtract sugar syrup to your liking. You can add sugar or honey instead.

Operate the ssam, milk and sugar syrup in a blender, and when the ssam is almost finished grinding, put the ice in the shaved ice and put the ground fine ice in the blender and operate again so that the ssam is completely ground. Grind enough until the ginseng is completely fine. If there's a lump left, it gets clogged when I drink with a straw, so the shake doesn't come up well. If you don't have a shaved ice machine, just add milk and syrup and mix it with ice, it'll be ginseng juice, right?