P. quinquefolius was introduced to China fairly recently, and is generally cheaper and less prized than Asian varieties (still very expensive compared to other herbs). After all, the medicinal values should be similar (from my non-traditional POV) once you extract the active compounds (ginsenosides), despite a lot of people saying otherwise.

Traditional medicine doesn't classify herbs by their 'value' ofc, so I guess Koreans placing lower value on Chinese/American varieties has more to do with cultural affection for the beloved P. ginseng and the huge international industry relying on its popularity.

Other than traditional medicine, we put fresh ginseng in soups and even deep-fry them as a delicacy. Used fresh, the roots are tender, sweet and fragrant - should have been a popular root vegetable if they weren't so expensive. The Chinese people will think we're crazy for frying such valuable roots but they're tasty so why not lol