Ballonfower has been called 'Sasam' from years after years because it has as much as effect of ginseng has. 
It is considered as one of five kinds of ginsengs, which are Ginseng (Insam), Hyeonsam, Dansam, Kosam and Sasam. Balloonflower contains Saponin, Inulin, vitamin, protein, carbohydrates. 
In particular, it contains pretty much amount of kalium, calcium and vitamin B.  It works well for lung, liver and intestine and has the both tastes of sweetness and bitterness at the same time. 
It is neither hot nor cold according to the character classified by the standard of the Chinese medicine. 
The wild balloonflower in the mountain is bred without the agricultural chemical.  And it smells good and has medicinal efficacy since it grows absorbing the minerals of mountain soil for tens of years.

Ballroonflower is mentioned in effect on the books such as Shinnongbonchokyung, Bonchogangmok abd Kanyeokbang.  Its effect is also well-known in the folk remedy. 
As for metabolism, it has special efficacies for bones and blood because it contains a lot of essential fatty acid for physical function such as linolenic acid, calcium, phosphorus, and iron. 
It is good for those who cannot eat ginseng due to the hot characterized body according to Chinese medicine reference, and those who drink and smoke a lot, have spades and constipation. 
It is also good for recovering from tiredness, prevention of cancer, controlling of blood pressure, prevention from the diseases of adult people, soft and clean skin and quenching thrust. 

* How to treat diabetic using Balloonflower   
Wash the five year old balloonflower.  And blend the unpeeled balloonflower together with milk and yogurt.  Drink it for a long period by adding a teaspoon full of honey.

* How to treat lung disease and strengthen bronchitis, liver, clean blood using Balloonflower
Boil down the five year old balloonflower.  Drink it in the same way of drinking teas.  Particularly the white sap from the balloonflower prevents people from various kinds of cancers. (Quotation from Dongueuibogam and Bonchogangmok)

Balloonflower must have a good smell and taste.  The smell of the balloonflower is slightly different by origin, climate, way of breeding and kinds. 
The balloonflower grown in the south and plain area has no unique smell and less tasty because it is produced in 15 to 16 months and grown quickly. 
The three year old balloonflower which is grown in the well-drained place, cold weather of high mountain area, and the area with big temperature difference in daily weather range has good smell. 
As for size, medium size is recommended.  Over sized one contains over developed fiber, so it contains the hard part in the middle of it. 
It also has less taste and does not have the typical taste of a balloonflower because it was grown under too much using of fertilizer. 
The good kind balloonflower has less root hair and its shape is long and straight as big as the size of a thumb.  Those kinds of items also contain typical taste of a balloonflower. 
It should be bred in good soil, too.  A balloonflower that was grown in good soil has a good favor and contains much Saponin in it because the bulbs are influenced a lot by the kinds of soil.

Acorns which is good for curing from the adult disease, prevention from fatness, and cleaning blood

You can collect the acorn starch from acorns after soaking in water in order to remove Tannin, which causes the puckery taste.  For years people have cooked the jellies out of acorns.  And acorns are used to make toys and decorate since the skin of a acorn is very hard and it isn't easily broken.  They are also used to make the beads.

-It has excellent efficacy to counteract the poison from heavy metal (1 kg of acorn counteracts 3.5 tons of heavy metal wastewater.
-An acorn is perfect organic food with less calories (70 kcal per 100g) and very good for the treatment of fatness and disease of adult people
-It protects intestine and stomach.  And it helps to stop diarrhea and to produce clean blood.


* How to make the acorn jelly
-Mix the acorn starch with water and stir well.  And boil the water mixed with the acorn starch while stirring.
Add the acorn starch little by little as it boils.  Stir it until the liquid becomes thicken.
-When the liquid become enough hardened to be jelly, add salt and vegetable oil.
Make the surface smooth and heat the cook a pot of the jelly for a little while more on the gas top at low temperature.
-Pour the contents into the serving bowl and cool down it.  And then it will be a delicious acorn jelly after a while.  Since acorns have Tinin which causes puckery taste, you need to rinse enough so that the puckery taste may be removed.


* Important notice to be careful for making the acorn jelly
1. Boil enough.  After boiling, heat it with a weak heat for about 3 to 10 minutes according to
    the amount at a low temperature.
    Mix it with the combination of one cup of acorn starch and 5 cups of cold water.
2. It takes 8 hours for completion of making a lump of jelly.  If you add other starch while
    cooking, It will be hardened faster so that it may take 2 hours to harden it. 
    However, when you make it in an usual way, it takes 8 hours to complete a lump of jelly. 
3. You should not put it in refrigerator or pour cold water on the jelly to make
    it hardened faster. Wait until the jelly to be hardened at room temperature.