In general, Korean red ginseng can be taken with all foods. However, TCM practitioners generally advise against using it with tea-based products (such as Chinese tea, green tea, milk tea, red tea, and black tea) or white radish, as these Food can neutralize the effectiveness of the herb. If you consume tea or white radish, you should do so two hours before or after taking Korean red ginseng. Also, avoid subjecting Korean red ginseng to high temperatures (particularly above 80°C), as this will destroy the active ingredients in the ginseng. After cooking, allow hot foods to cool for 10-15 minutes before mixing with Korean red ginseng extract or powder.. If using raw Korean red ginseng roots , use less heat to keep the water temperature around 85-95°C – do not keep the water boiling.