What is Pyeongchang Wild Ginseng?
Pyeongchang, located along Korea’s Baekdudaegan mountain range, is surrounded by some of the country’s highest peaks—Odaesan (1,563 m), Gyebangsan (1,577 m), Baegunsan (1,259 m), Bangtaesan (1,407 m), Gariwangsan (1,562 m), and Bongpyeong’s Hwangbyeongsan (1,255 m). These lofty mountains provide ideal conditions for wild ginseng to thrive.
More than 65 % of the area lies above 700 m in elevation and is covered with pristine forests rich in humus and pure water. Since the Joseon dynasty, this region has been renowned as one of the best sources of wild ginseng, and historical records confirm its reputation. With the cool, misty climate of 1,000 m-class highlands—conditions that wild ginseng especially favors—Pyeongchang wild ginseng is recognized as the finest in Korea.
The Special Qualities of Pyeongchang Wild Ginseng
Pyeongchang Wild-cultivated Ginseng Zone
In 2014, the Ministry of Agriculture, Food and Rural Affairs designated, for the first time in Korea, a “Pyeongchang Wild-cultivated Ginseng Zone” spanning 428 hectares (about 1.29 million pyeong). This designation protects and systematically manages the native environment.
Thanks to its high altitude, clean water, and fertile soil, the zone closely replicates the natural habitat of true wild ginseng, producing roots with nearly the same medicinal potency and characteristics.
Because of this carefully preserved environment and the region’s systematic cultivation methods, Pyeongchang wild ginseng is recognized nationwide as a top-quality product.
[How to Eat Wild Ginseng]
Eating Raw
Rinse the root gently so it is not damaged.
If it has a lot of soil, lightly scrub it with a soft brush and rinse in cold water.
Slice thinly and chew slowly for about 2–3 minutes before swallowing.
Do not consume more than 10 g per day; for children, take only half this amount.
Wild ginseng can be eaten in any season.
(Tip: The flavor is even better in winter when the root is dormant.)
With Other Ingredients
If you have a sensitive stomach or are preparing it for children, boil the sliced ginseng together with jujubes, ginger, or milk to make a mild tea or soup.
Steeped in Alcohol (Ginseng Wine)
Use a clean glass bottle. Put 2–3 whole roots (about 20 g) into 1 liter of clear soju or another distilled liquor with at least 30 % alcohol.
Store in a cool, dark place for at least 2 months to mature.
Drink about one small glass (around 30 mL) once or twice a day.
After finishing the liquor, you can also eat the ginseng root itself.
Notes & Precautions
Not recommended for people with fever, severe colds, or inflammatory conditions.
Pregnant women, infants, and people with high blood pressure should consult a doctor before taking it.
Do not exceed the recommended amount and avoid overconsumption.
Stop taking it immediately if any unusual symptoms appear.
For Health Support (Not a Medicine)
Wild ginseng is a natural health supplement, not a pharmaceutical drug. Effects may vary from person to person.
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