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They will point you to these packets with wild medicinal herbs. Here's a few more details about these herbs:
- Ginseng: It's the most common ingredient in Samgyetang. It's rich in both taste and nutritional value. Many people love to eat this root - they save it for the end. (So don't toss it out after using it for the broth)
- Milk vetch root: It's the dried root of Milk Vetch Tree (scientific name is Astragalus propinquus). It has been used for many centuries in traditional Korean medicine to correct ‘spleen deficiency’.
- Acanthopanax: It's the outer covering, or peel, of Siberian ginseng. It's used in Korean herbal medicine to treat conditions such as rheumatic pain and arthritis in the limbs, and weakness or pain in the knees and lower back.
- Oriental raisin tree: It's used to treat fever, parasitic infection, as a laxative, and a treatment of liver diseases, as well as hangover treatment. (That's right - there's a whole hangover industry made from raisin tree!)
- Korean angelica: We use the roots of this plant. It's used in herbal medicine for its anti-androgenic properties.
