The present invention relates to methods for preparing red ginseng and puffed snack enriched with red ginseng, from raw ginseng or white ginseng, using an extrusion process. The red ginseng and red ginseng powder prepared according to the present invention can be produced at larger amounts within a shorter time period than those of the conventional method for preparing red ginseng. In addition, since the red ginseng and red ginseng powder of the present invention need not to be subjected to an additional powdering step, they may be directly used as a raw material of secondary processed red ginseng products. Furthermore, as the directly puffed snack and indirectly puffed pellet prepared according to the method of present invention contain a high concentration of red ginseng, they may be used for light meals and cocktail appetizers while providing a health promotion effect.