Korean Astragalus Root Slices | Pre-Sliced Milk Vetch (Hwanggi) | 3.5 oz
Kosbee Korean Astragalus Root slices are 100% pure, pre-cut dried astragalus — also called milk vetch root, or hwanggi (황기) in Korean — grown in Korea, with no additives, sliced to an even thickness so they brew quickly for tea or simmer easily in soups.
The pale, woody slices give a deep, lightly sweet, earthy flavor to broths and a clean, mild tea. Because they're already cut to size, there's no hard whole root to saw through at home. Each resealable pouch holds 3.5 oz (100 g).
In Korea, hwanggi (astragalus) is one of the most familiar roots in the kitchen — slow-simmered into earthy teas and added to pots of samgyetang and other long-cooked soups. Kosbee brings that same traditional root to your stove, cleanly pre-sliced and ready to use.
Korean-Grown, Pre-Sliced, Ready to Brew
In North America, this root is usually searched as astragalus and sold as large, hard whole roots that are tough to cut and often unclear about where they were grown. Kosbee is different: it is a Product of Korea, where soil and quality control are tightly managed.
The slices are clean and light in color with few crumbs, cut to an even thickness so they steep faster and pour clearer than woody whole-root chunks.
What's in the Pouch
- 100% Korean Astragalus Root (Milk Vetch / 황기)
- Pure dried root grown in Korea, with no additives — just sliced astragalus.
- Pre-Sliced, Ready to Use
- Cut to an even thickness, so there's no hard whole root to saw through at home.
- Clean, Light-Colored Slices
- Carefully dried with few crumbs, for a clear, clean-tasting brew instead of a muddy, gritty one.
- Resealable Zip Pouch
- Reseal to lock out moisture and keep the root's mild, earthy aroma fresh.
Each 3.5 oz (100 g) pouch holds about 10 servings (1/3 cup / 10 g each), enough for many pots of tea or broth.
How to Use Korean Astragalus Root
For tea, simmer about 10 to 20 g of slices in 1 quart (about 1 liter) of water on low heat for 30 minutes to 1 hour, then strain. Adding jujube or licorice rounds out the flavor with extra sweetness.
For soup, add a few slices to the broth when making samgyetang or other chicken or pork soups for a deep, lightly sweet, woody background note.
The root stays woody and firm, so don't chew it — strain it out and discard it once the tea or broth is done.
Common Questions About Astragalus Root
Is this astragalus root really grown in Korea?
Yes. Kosbee Korean Astragalus Root slices are a Product of Korea — 100% pure dried root, also known as milk vetch or hwanggi (황기), with no additives. The slices are packed in a resealable pouch and shipped from our New Jersey warehouse, so you get clean, traceable root.
How do I make astragalus root tea?
Simmer about 10 to 20 g of slices in 1 quart (1 liter) of water on low heat for 30 minutes to 1 hour, then strain. Many people add jujube or licorice for natural sweetness. You can also drop a few slices into samgyetang or other soups while they cook.
Is there anything to know before using it?
The root is firm and woody, so simmer it for flavor and strain it out — don't chew it. If you have a legume allergy, check the label, since astragalus is in the legume family. If you have an autoimmune condition, are pregnant or nursing, or take medication, talk to your doctor first.
How is this different from whole astragalus root?
Most astragalus on the market is sold as large, hard whole roots that are tough to cut at home, often with unclear origins. Kosbee root is grown in Korea and comes pre-sliced to an even thickness, so it brews faster and cleaner — no sawing through woody sticks.
Bring This Korean Root Home
Want clean, pre-sliced Korean astragalus that's easy to brew? Explore More Korean Herbs at Kosbee. Sourced by Kosbee and shipped from our New Jersey warehouse within 1 business day.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
