The inner part of the ginkgo nut is what is eaten. It is yellow and has a firm and slightly creamy texture when chewed.
These nuts can be added to rice mixes along with other grains, used in soups (삼계탕), or added to rice porridge.
Ginkgo nuts are toxic when raw, so pan-fry, boil, or microwave them before adding them to your rice mix. It is recommended that you limit your intake to 10 a day. They are good for circulation and digestion.
When toasting ginkgo nuts, add them to a pan on low heat with no oil and move them around occasionally.
