Honey-Marinated Red Ginseng Slices

Why people make this

Red ginseng — whether Korean Goryeo ginseng (Panax ginseng) or Chinese Jilin red ginseng — is one of the most celebrated tonics in East Asian food culture. It is traditionally associated with replenishing fundamental qi, supporting mental clarity and calm, and nourishing the skin and hair. The raw form is quite warming and stimulating, however, and is not appropriate for everyone. Steaming the slices first and then marinating them in honey moderates the warming nature, producing a gentler preparation that is suitable for a wider range of people: postpartum women recovering their strength, elderly individuals who tire easily, and anyone experiencing low energy, poor sleep, or pale complexion. The honey also acts as a natural preservative, keeping the preparation shelf-stable for months at room temperature.

Who it suits / who should be cautious

• Well-suited for postpartum women with qi and blood deficiency: fatigue, pale complexion, poor sleep, palpitations
• Suitable for elderly people with general weakness, dry skin, or poor vitality
• Can be used during the second and third trimesters (the moderate-warmth form is safer than unprocessed ginseng) — but avoid entirely during the first trimester
• People with a yin-deficiency heat constitution (prone to feeling hot, night sweats, dry mouth, easily irritable) should NOT use red ginseng; it will make their condition worse
• Do not use raw honey for children under 18 months

Why these ingredients (the food-therapy logic)

• Red ginseng (hong shen): Steaming fresh or dried white ginseng root transforms it into red ginseng, concentrating its tonic properties while moderating its dryness. In Chinese food therapy, red ginseng is associated with greatly replenishing qi, generating body fluids, calming the spirit, and supporting physical strength. Korean Goryeo ginseng and Chinese Jilin red ginseng are both suitable; Korean tends to be more expensive.
• Raw honey: In Chinese food therapy, honey is considered neutral-warming, nourishing to the lungs and stomach, and gently tonifying. Steeping ginseng in honey moderates the herb’s intense warming nature while preserving its tonic qualities. The honey also acts as a natural preservative.

Ingredients (1 jar)

Ingredient	Amount	Notes
Red ginseng slices (hong shen pian)	a few liang (~75–150 g)	Korean or Jilin; pre-sliced or slice yourself
Pure raw honey	enough to submerge	Fill to about 70–80% of the jar; pour over to cover

Method

1. Rinse the red ginseng slices gently under cool water; drain well.
2. Place the slices in a heatproof dish and steam over high heat for 7 minutes. Allow to cool completely.
3. Place the cooled slices into a clean, dry glass jar, filling it to about 70% capacity.
4. Pour in pure honey until the slices are fully submerged — every slice must be covered, or exposed slices may develop mould.
5. Seal the jar and leave at room temperature (cool, shaded area) for 7 days before eating.
6. Eat 3–4 slices daily, ideally in the afternoon.
7. Store at room temperature as long as the honey fully covers the slices; the preparation can last for several months.

Bro Niu’s tips

The most important rule: every slice must be fully submerged in honey before storage. Any slice in contact with air can mould. Over time, the honey will settle to the bottom — this is normal. Use clean, dry chopsticks or a fork each time you take a slice; moisture or food particles can contaminate the jar. No need to refrigerate as long as the honey level stays above all the slices. For best results, enjoy 3–4 slices in the afternoon — this is considered a particularly effective time for tonic food. Jilin red ginseng is more affordable than Korean Goryeo ginseng and is perfectly suitable; Bro Niu buys in bulk from wholesale herbal shops to keep costs down.

Community questions answered (selected)

• Q (anonymous): I forgot to steam the slices before putting them in the honey — what should I do? Bro Niu: If the slices were not steamed first, they will be harder and may not keep as well. Try adding extra honey to ensure the slices are fully covered. After about 2 months, take one slice out and check — if it has softened, it is ready to eat.

• Q (anonymous): Does this preparation need to be kept in the fridge? Bro Niu: No refrigeration needed — but the honey must fully cover the ginseng slices at all times. Use only clean, dry utensils each time you open the jar.

• Q (Micky): I am in menopause and have a yin-deficiency heat constitution — can I eat this? Bro Niu: People with a yin-deficiency heat constitution should not eat red ginseng preparations.

---

Published May 15, 2017 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.