Wash the ginseng clean first, remove soil or foreign substances, and then peel it off with a knife.

And drain it.

Make cuts in drained ginseng. This is the way that Geumsan people do on the Korean table.

Put the ginseng in a pot and pour enough water to soak it. Add water so that the ginseng can be soaked enough. Then, boil it for 15 minutes. It's the process of boiling ginseng.

Boil ginseng for 15 minutes and add brown sugar. The elderly people in Geumsan, a Korean table, said that adding brown sugar can bring out the right color.

And put starch syrup in here. Mix together the sugar to dissolve well.

Boil it over high heat again, then move it to low heat, and cook it gently.

Boil for more than 2 hours. On low heat. Then the water gradually decreases and it is boiled until it becomes self-cooked.

Remove any foam that rises after 2 hours. Please remove all the bubbles at that time after time. Lastly, add honey. Add honey and boil it down over low heat. When the soup almost shows its bottom, it becomes sticky and sticky. Ginseng has a clear brown color and the wick is ripe enough. Then the ginseng process is completed. CAUTION! Remember to remove the bubbles that keep rising up until now.

Put the ginseng tablets on the sieve and dry them. If you dry it well in a well-ventilated place for about a day, you can eat ginseng tablets with a sweet and bitter ginseng scent!!!

After drying it for about a day, the gloss stays the same. Maybe it's because of the honey. If you put it in a bowl and eat it with a cup of warm tea, you will be able to enjoy the sweet taste of ginseng with the scent of Insham.