This dish is made by julienning raw ginseng and sweet potato, then deep-frying with a batter. “Susam” refers to raw ginseng that has not been dried. It is moist and has a bold flavor, which lends itself well to salads, deep-fried dishes, and soup dishes. Raw ginseng also retains the benefits of ginseng, such as stamina recovery, immune system boost, and anticancer effects. Cooking raw ginseng also intensifies its sweet flavor, which overwhelms its bitterness. This allows even those who do not like ginseng’s bitterness to enjoy the dish. When deep-fried like this and augmented with the sweetness of sweet potatoes, this makes for a wonderfully crisp snack.

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