White ginseng roll with red ginseng sauce

White ginseng roll with red ginseng sauce 2017-07-03T13:00:10+00:00

Project Description

Classic summer treat that nourishes the body in the summer heat.
Effect: Ginseng and cucumber are complementary ingredients as ginseng releases heat while cucumber absorbs heat.

  • 20 grams 6-year old, straight ginseng roots
  • 4 tablespoons honey
  • 1 seedless cucumber (8 rolls per cucumber, 15-cm slice)
  • 200 grams enoki mushrooms
  • 20 grams red dates (a.k.a. Chinese date, Korean date, jujube)
  • 20 grams fresh chestnuts
  • 20 grams walnuts
  • 10 grams pine nuts
  • 2 grams red ginseng extract
  1. Cut ginseng to 2-centimeter julienne. Soak in honey for 3 hours then drain.
  2. Cut cucumber to long, 4 thin slices with a vegetable peeler. Cut in half to create 8 slices of 15-centimeter length each.
  3. Cut enoki mushrooms to 8-centimeter length.
  4. Remove seeds from red dates and cut to julienne of 2-centimeter length.
  5. Peel chestnuts. Cut to 2-centimeter slices and julienne.
  6. Cut walnuts to thin slices.
  7. Remove pine nut caps and cut in half lengthwise.
  8. Place honey-soaked ginseng julienne, enoki mushrooms, red date julienne, chestnut julienne, walnut slices and half-pine nuts on cucumber slices. Roll tightly.
  9. Make red ginseng sauce by adding red ginseng extract in the ginseng-soaked honey from Step 1.
  10. To serve, brush the sauce on a plate and place the ginseng rolls.