Uniquely Flavourful Korean Red Ginseng-Infused Meals To Try At Home!

Food Contributor

Nature works in wondrous ways that can benefit our health. Among the medicinal herbs and natural plants that are good for us, the Korean Red Ginseng, also known as the Asian ginseng, or Panax ginseng is amazing for our health.

Korean Red Ginseng, long regarded as one of nature’s most prized herbs, has become a growing global health supplement in recent years for its outstanding efficacy in improving the recovery of fatigue, lowering blood glucose levels and controlling blood pressure. Its remedial efficacy is no stranger, especially amongst the Asian communities.

While most herbs are able to treat one ailment, the Korean red ginseng, medium.com wrote that it has many applications for health, so much so that its scientific name is ‘Panax ginseng C.A Meyer’ because the Latin word ‘Panax’ means ‘cure-all’. Panax ginseng grown in Korea is thicker and packed with a greater amount of nutrients.

There are many ways we can consume the ginseng, the best part is we can get creative! Here are some ideas on how to include the Korean red ginseng in delicious home-cooked meals.


Seafood Curry with Korean Red Ginseng

A flavourful and easy-to-prepare seafood curry dish infused with Korean Red Ginseng. Utilizing Greek yogurt instead of Coconut milk will give a healthy yet delicious taste.


  • Oil : 3 Tablespoon
  • Red Onion (finely chop) : 2 large
  • Ginger (peeled and grated): 2 inch
  • Chicken Stock: 4 cups
  • Garlic: 12 cloves
  • Garam masala: 4 teaspoon
  • Ground Cumin: 4 teaspoon
  • Chilli powder : 3 tablespoon
  • Peeled Tomatoes: 1 1/2 cans
  • Fresh Lemon Juice: 2 tablespoon
  • Raw Honey: 4 tablespoon
  • King Prawns: 1kg
  • Flower Crabs: 2kg Squid: 500gm
  • Cooking Cream: 2 cups
  • Greek Yogurt: ½ cup
  • Roasted Cashews: 300gm
  • Cilantro: 1 cup
  • Ground pepper
  • Sea salt
  • Brown sugar
  • CheongKwanJang Korean Red Ginseng Extract: 1 teaspoon


1. Heat a deep 32-inch nonstick pot with oil and heat on medium

2. Add onion, ginger, and garlic and sauté, stirring often, until onion is translucent

3. Stir in garam masala, curry, cumin, coriander, cayenne, black pepper, and remaining salt and cook, stirring, until fragrant.

4. Add tomatoes, lemon juice and honey and Cheong Kwan Jang Korean Red Ginseng Extract Liquid; bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened

5. Stir in cream and yogurt and leave it to boil. Add the seafood and simmer just until opaque throughout and simmer gently for 5mins

6. Sprinkle cashews and cilantro, serve with roti or rice.

There are many ways we can consume the ginseng, the best part is we can get creative! Here are some ideas on how to include the Korean red ginseng in delicious home-cooked meals.

Sticky Date Pudding in Korean Red Ginseng Toffee Sauce

A soft, spongy, airy, date pudding smothered in a thick and dark butterscotch sauce infused with Korean Red Ginseng extract. Originating from Britain, it is popular among Malaysians as a delicious dessert for the season of Ramadan and Aidilfitri.


Dates (pitted) : 250gm

Bicarbonate Soda : 1 teaspoon

Butter : 125gm

Brown Sugar : 200gm

Eggs : 3

Self-rising Flour : 200gm

Water : 360ml

Buttermilk : 30ml

CheongKwanJang Red Ginseng

Extract Liquid : 1 teaspoon

Ingredients Ginseng Toffee Sauce:

Brown Sugar : 350gm

Butter : 100gm

Thickened Cream : 600ml

Vanilla : 1 teaspoon


Korean Red Ginseng Extract : 1 teaspoon

A pinch of salt


1. Preheat the oven at 170 ° C. Prepare 6 pieces of 3.5 inches ramekin bowls, brush with butter and dust with flour

2. Place pitted dates together with water in a pot and bring to boil. Once boiling add bicarbonate soda and remove from heat. Leave it to cook for 15 minutes and blend it using a blender till you get a nice thick paste

3. Using an electric mixer, beat butter with brown sugar until light and creamy. Add eggs one at a time, once all the eggs are mixed into the batter add flour and buttermilk, mix to combine

4. Add date paste and Cheong Kwan Jang Korean Red Ginseng Extract Liquid, mix evenly and pour batter into prepared ramekins. Place ramekins onto a baking tray in the oven and pour boiling water onto the tray. Close oven and bake pudding for 30 minutes. Prepare Ginseng Toffee sauce

5. Melt butter, brown sugar and salt in a pot. Once sugar start to caramelize add vanilla and Cheong Kwan Jang Korean Red Ginseng Extract Liquid, once it starts to bubble add cream, and lower down the heat. Mix until sugar dissolves and sauce becomes thick. Remove from heat and serve with baked pudding.