Korean Ginger: From Tradition to Today

Ginger’s spicy aroma connects everyday cooking with a long tradition of drinks and dishes in Korea.

A kitchen ingredient

The aromatic rhizome is used in Asian cooking and became a valued spice through trade. In Korean kitchens it flavors braised ribs, soups, fish dishes, kimchi, rice cakes and sweets.

From a syrup to a drink

Ginger preparations with sugar or honey can be mixed into a warm drink or cold lemonade. Modern uses include yogurt and cocktails as well as marinades and dressings.

Tradition in a modern cup

KOTSAM ginger tea with honey brings the warm, spicy flavor into a convenient concentrate. Mix with water and adjust to taste, following the label for preparation and storage.