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Background: Depending on the processing method, the raw materials constituents change in various ways. In particular, a heat treatment process, such as steaming, changes the color and aroma of a raw material to increase its palatability and number of physiologically active ingredients. Methods and Results: In the present study, the effects of the steaming temperature and time on the yield, color, proximal composition, and total polyphenol and ginsenoside content of a 4-year-old ginseng root were analyzed. The yield tended to decrease with the increase of steaming time at each temperature and the total ginsenoside content increased with increasing of steaming temperature except at 80℃. Conclusions: These results suggest that steaming at 100℃ for 6 -9 hours or at 110℃ for 3 -6 hours is suitable for increasing total polyphenol and ginsenoside content with less yield reduction in a 4-year-old ginseng root.