Is 6 year-old Red Ginseng Extract Really worth its weight in Gold?

Cheong Gwangjang

So the other day at Jegi-dong, Gyeongdong Market, I finally decided to try the red ginseng extract to see if it was really as special as people say it is. Koreans say that red ginseng is a cure-all and it gives (men) people incredible stamina, it’s good for their minds, and it will be good for their…you know: bedroom prowess.

Anyway, not that I have any problems with that (and if I did, I wouldn’t announce that here), so I went ahead and bought a small bottle of the 6year, “plus +” Ginseng extract which is supposed to be the highest quality ginseng extract on the market.
The taxi driver I showed the bottle to after I bought it, told me that it was the same brand that he uses and he told me it was good for everything especially…my penis. He demonstrated what this would do to me with a lot of fist pumps.  He also told me that Cheonggwanjang brand was the best and that it is mainly all ginseng and not just a little bit of ginseng mixed with a lot of sugar syrup.
Anyway…so when I got it home, I took a spoonful of it and I mixed it with hot water and drank it.
It’s bitter tasting, but not horrible. It has a slight kick that is like a really strong shot of espresso that dissipates right away. Right away I didn’t feel anything amazing but I did feel a bit more energetic afterwards and I did feel a bit more mentally awake afterwards. 
The effects are subtle, but the next morning, I woke up much earlier than normal and I worked later than normal that day. At the end of the day, I drank water, read, and went to bed instead of watching mindless television. I do feel a bit more focused than normal sooo…maybe the ginseng is doing something to me.
For 26,000 won for 30 grams, it better do something, right?
Red Ginseng Extract

Daniel Gray

Daniel Gray is a Korean adoptee and entrepreneur that returned to Korean in 2005 because he wanted to try and find his birth mother and to learn about Korean culture. He started a restaurant review blog in 2007,, that became a local and international hit. He and his blog has been featured in the New York Times, Monocle Magazine, The Kimchi Chronicles, Bizarre Foods, Rudy Maxa, Olive Magazine, Euronews and much more. He now is a partner at O’ngo Food Communications (, which is a culinary tourism and consulting company that offers Korean cooking classes and restaurant tours to travelers. In 2013, he started Brew 3.14 Pizza Pub. His food tours, cooking classes, and restaurant are ranked as some of the top attractions in Seoul according to the website tripadvisor. He lives in Korea with his wife.

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