The present invention relates to a method for producing roasted red ginseng, having increased contents of a specific ginsenoside and sugar as compared with unroasted ginseng, which comprises the steps of: primarily roasting a fresh ginseng at 120-230° C. for 20-40 minutes by introducing the fresh ginseng into an oven and secondarily roasting the primarily roasted red ginseng at 150-250° C. for 20-40 minutes under the pressure of 0.01-0.1 kgf/cm2, and to a roasted red ginseng produced by the said method.
