First, you should wash the ginseng properly under running water. Using a small brush clean up any dirt/debris that might be present between the roots.

Using kitchen paper, pat the ginseng to make it dry. It is essential to dry ginseng properly, so that there is no development of mold during the storage period.

For preparing the ginseng, chop off the top part and eliminate it. Next, cut off the fine roots present on the sides of the ginseng and you can store them for making other recipes like samgyetang. Slice the ginseng nicely.

Now wash the dried jujubes appropriately under running water to remove any dirt. Make sure that the dried jujubes are clean and dry.

Next to cut the dried jujubes, begin by making a fine cut at one end and roll it up. Once this is done, slice it to a thickness of about 0.3 to 0.5 cm.

Take a sterile jar and add sliced ginseng and dried jujube. Then put in honey and close the lid of the jar.

Enable the mixture to rest at room temperature at least for one day and then refrigerate it.

It will be ready to consume in one week but if you have the patience to wait, it will be good if it is kept for four to five weeks, as the flavor will get enough time to develop.