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Insamcha (인삼차) – Ginseng Tea with Jujube
Insamcha literally means ginseng tea, and insam is the Korean word for ginseng. In Korea you drink it hot in winter, often with a few pine nuts on top in tea houses. The dried root simmers for an hour with jujubes and ginger until the tea turns golden. It tastes earthy and slightly bitter, and the jujubes and honey round it out. Rice cakes or yakgwa, deep-fried honey pastry, go well with it.
Insamcha (인삼차) – Ginseng Tea with Jujube
Laura Chen
4
5 minutes
1 hour
45
Korean
Drink
Insamcha is Korean ginseng tea. You simmer dried ginseng root with jujubes and ginger gently for an hour and sweeten the tea with honey. It tastes earthy, slightly bitter, and a little sweet, and in Korea people drink it hot in the cold months.
Ingredients
- 20 g dried ginseng root
- 6 dried jujubes (daechu, Korean red dates)
- 10 g ginger, in thin slices
- 1.2 l water
- 4 tsp honey
- 1 tsp pine nuts for garnish
Instructions
- Scrub the ginseng root under cold water and cut or break it into thin pieces.
- Wash the jujubes and cut each once lengthwise with a knife.
- Put the ginseng, jujubes, ginger, and water in a pot and bring to a boil.
- Reduce the heat and simmer the tea gently, covered, for 1 hour, until it is light golden and has reduced to about 1 l.
- Pour the tea through a strainer into a pitcher. Save the ginseng for a second infusion.
- Divide among 4 mugs, stir 1 tsp honey into each, and sprinkle a few pine nuts on the tea.
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