Korean ginseng can be soaked in wine with angelica, astragalus, Ophiopogon japonicus, Polygonatum sibiricum, Polygonatum odoratum, Morinda officinalis and Lycium barbarum. Taking a small amount every day can invigorate qi and nourish blood, tonify kidney and nourish yin. When taking ginseng soaked in wine, you should avoid taking it with radish and strong tea at the same time, because taking it with radish and strong tea at the same time will reduce or offset the efficacy of ginseng. You can also cook Korean ginseng with lean meat, chicken and fish, which can eliminate bitterness, nourish and strengthen the body.