tag:blogger.com,1999:blog-5033911317027369900.post8691171882736425958..comments2008-09-30T01:51:43.117-07:00MyEpikoreanhttp://www.blogger.com/profile/00706202009649995544noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5033911317027369900.post-50193788138138634922008-09-30T01:51:00.000-07:002008-09-30T01:51:00.000-07:00Hi, thanks for the recipe, I will try it. Can you tell me where I can purchase the chestnut peeler? Thanks so much!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-13280731413788290042008-06-23T17:26:00.000-07:002008-06-23T17:26:00.000-07:00Hi sulis,<BR/><BR/>How old is the ginseng? The potency of dried ginseng varies by age. The production of ginsengosides, the active ingredient in ginseng, increases exponentially after four or five years of age. I have used both fresh and dried ginseng when making this dish. But I have to admit, I never weighed either the fresh or the dried. 8 grams, however, does seem a bit shy of what you should be using, although I do tend to make my samgyetang more herbal and potent than other people's. If you tell me how old the ginseng is and the rough size, I can better help you.<BR/><BR/>Yes, please do put my link on your website!<BR/><BR/>Thanks!<BR/><BR/>CathyMyEpikoreanhttp://www.blogger.com/profile/00706202009649995544noreply@blogger.comtag:blogger.com,1999:blog-5033911317027369900.post-60580359692864577802008-06-22T01:47:00.000-07:002008-06-22T01:47:00.000-07:00What a wonderful recipe.. recently i just had a bad flu and looking for a comfort dish that will give me more energy.. and i think this one would be a perfect one. <BR/><BR/>I just bought a dried ginseng root weighed 8 grams. How many grams i need to use if i want to cook this samgyetang?<BR/><BR/>may i copy this link and the recipe to be put on my website? Thank you very much in advance :)Sulishttp://debluelover.multiply.comnoreply@blogger.com