Pic | Name | Feature | Remarks |
 | Fresh ginseng (Raw ginseng) | Unprocessed raw ginseng harvested from cultivated fields with a moisture content of approximately 75%. Distributed within 7 days while refrigerated. | Agricultural Products/Ginseng Industry Act/Ministry of Agriculture and Forestry |
 | White ginseng (Baeksam) | Dried ginseng with the skin removed or dried to less than 15% moisture. (Straight ginseng, Straight ginseng with skin, Curved ginseng, Half-curved ginseng, Fine root, etc.) | Agricultural Products/Ginseng Industry Act/Ministry of Agriculture and Forestry, Medicines (herbal medicines)/Ministry of Health and Welfare |
 | Taegeuk ginseng (Taegeuksam) | Dried ginseng to less than 15% moisture after blanching 4-5 year old ginseng in boiling water. | Agricultural Products/Ginseng Industry Act/Ministry of Agriculture and Forestry |
 | Red ginseng (Hongsam) | Dried ginseng of dark brown color, steamed and dried to less than 15% moisture for long-term storage. | Agricultural Products/Ginseng Industry Act/Ministry of Agriculture and Forestry |
 | Black ginseng (Heuksam) | Dried ginseng that is black in color after being steamed nine times and dried nine times. | No legal basis. |
 | Wild ginseng (Mountain ginseng) | Ginseng naturally grown in the mountains and forests for over 20 years. | Forest products/Forestry law and mountain village development promotion law/Forestry Service |
 | Wood-cultivated ginseng | Ginseng grown artificially for more than 15 years under natural conditions. | Forest products/Forestry law and mountain village development promotion law/Forestry Service |
 | Cultivated ginseng root | Root ginseng produced by copying ginseng tissue culture using laboratory equipment and facilities for 60 days. | Food Additives/Food Sanitation Act/Ministry of Food and Drug Safety/Ministry of Health |
