Ginseng is a representative health food in Korea, and a large amount of by-products (ginseng marc) is generated during the production process each year. Currently, ginseng marc is partially utilized as an ingredient in cosmetics but is mostly consumed as animal feed or compost. However, a significant amount of active compounds remains in the ginseng marc after water extraction, including waterinsoluble ginsenosides, lipids, phytosterols, phenolic compounds, and gintonin. By extracting ginseng marc using alcohol or alcohol-containing solvents, these components can be recovered, and in some cases, extracts meeting the health functional food standards for red ginseng set by the Ministry of Food and Drug Safety (ginsenoside content of 2.5–34 mg/g) can be obtained. Therefore, ginseng marc is a by-product with upcycling potential, and it is necessary to explore strategies for its effective utilization.

Keywords: Korean ginseng, Ginseng by-product, Red ginseng, Upcycling of ginseng byproduct, Creation of added value