The present invention relates to a method for making ginseng containing ingredients of cinnamon, orostachys japonicus, selaginella tamariscina, and low molecular ginsenoside. The making method according to the present invention comprises the steps of: heating the cinnamon, the orostachys japonicus, and the selaginella tamariscina in steam； drying the cinnamon, the orostachys japonicus, and the selaginella tamariscina and grinding the same into powder； mixing the cinnamon, the orostachys japonicus, and the selaginella tamariscina to generate mixed powder； putting the mixed powder into water and decocting the mixture to make a decocted liquid； cooling the decocted liquid at 0-6°C； mixing ginseng and honey with the cooled decocted liquid to generate a first mixture； heating the first mixture in steam； cooling the first mixture heated in steam； separating the cooled first mixture into ginseng and honey containing ingredients of the decocted liquid； cooling the separated ginseng at 0-6°C and cooling the separated honey at room temperatures whereas each is cooled for 12-24 hours； mixing the cooled ginseng with the cooled honey again to generate a second mixture； aging the second mixture at low temperature； separating the second mixture aged at low temperature into the ginseng and the honey containing the ingredients of the decocted liquid； and aging the separated ginseng at low temperature for 12-24 hours. The ginseng made according to the manufacturing method can be taken in together with various effective ingredients such as an effective ingredient of the cinnamon, the orostachys japonicus, and the selaginella tamariscina and the low molecular ginsenoside, can be conveniently taken in without a long and inconvenient making process for preparing the orostachys japonicus and the selaginella tamariscina, is tasty and has soft mouthfeel to be easily taken in.본 발명은 계피, 와송, 부처손 및 저분자 진세노사이드(Ginsenoside) 성분이 함유된 인삼의 제조방법에 관한 것으로서, 본 발명에 따른 제조방법은 계피, 와송 및 부처손을 각각 스팀 중탕하는 단계, 상기
