Ginseng and red ginseng are known to contain a variety of ginsenosides, each possessing different functional properties accordingly. Consequently, active research is underway to enhance the content of specific ginsenosides to suit specific intended uses. In this study, fresh ginseng from Jeonbuk, Gyeonggi, Chungnam, Chungbuk, Gangwon and Gyeongbuk were collected to produce white ginseng and red ginseng, and differences in ginsenoside content were investigated. The results showed that ginsenoside content varied by region, and the amount of ginsenosides converted during the red ginseng production also differed. In addition, we used ginseng, which has a high ginsenoside conversion rate (ginseng A), to investigate the ginsenoside content of red ginseng under various steaming conditions. Through this, we were able to confirm the conversion of ginsenosides according to steaming temperature and time. It is believed that utilizing these research results can help ensure the content of red ginseng ginsenosides Rg1, Rb1, and Rg3 recognized by the Ministry of Food and Drug Safety during the production of red ginseng. Furthermore, it is believed that desired ginsenosides can be selectively obtained, such as by processing ginseng to increase the content of specific ginsenosides.