Ginseng INFO - Korea.net

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Ginseng mushroom risotto
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Tofu steak with
ginseng and asparagus
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70g ginseng, 5 mushrooms, 1.5 cup rice,
1 tablespoon butter, 1/2 tablespoon salt,
10g parsley
Broth
1/2 chicken, 1 onion, 5 garlic, 7 cups
water
Scrub remaining dirt off ginseng with a toothbrush under running water and slice into round
shaped pieces. Slice mushrooms.
Clean rice with water, soak in water for about 30mins to be moisturized and drain.
Put drained rice in preheated pan with butter and fry.
Boil chicken with onion and garlic and get 5 cups of broth from filtering with china-cap.
Heat rice in broth with low heat until boil with continuously stirring.
Add ginseng and mushroom to boiling pot and add salt for taste.
At this time, save some slices of ginseng. Place risotto on serving plate and garnish with small
pieces of parsley and saved slices of ginseng for more flavor.
100g ginseng, 1 piece Tofu , 2 tablespoon
cooking oil, 1/3 teaspoon salt, 10 stalks
asparagus, 1/5 red pimento, 15g butter.
Cream sauce
15g butter, 2 teaspoon flour, 1/2 cup
milk, 1/4 cup 35% cream, 1/3 teaspoon
salt, 2 teaspoon white whole pepper
Remove small roots of ginseng and slice into thick pieces length-wise. Beat to soften.
Cut tofu to 1.5 cm thickness then cut again into square-shaped pieces approximately 3°ø8cm.
Fry each side of tofu in preheated pan until cooked golden brown.
Add small amount of salt for taste.
Prepare asparagus with peel off slightly and sliced pimento. Fry slightly in pan with butter.
Fry butter and flour in a pan and add milk, 35% cream, salt, and white whole pepper to make
cream sauce. Put fried tofu, asparagus, and ginseng on serving plate. Pour cream sauce on
top.
26 Korean Ginseng
Korean Ginseng 27