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.
Recipes Using this Ingredient:
Stir-fried Ginkgo Nuts 은행볶음
Braised Ginkgo Nuts 은행호두조림
Ginkgo Nut Tea 은행차
Ginkgo Nut Rice Cake 은행떡
Galbi Jjim 갈비찜 (Ginkgo Nuts are added)
Chicken Soup 삼계탕 (Ginkgo Nuts are added)
Mixed Rice 잡곡밥 (Ginkgo Nuts can be added)
