The present invention relates to a method for manufacturing seasoned laver, and more specifically, to a method for manufacturing seasoned laver which mixes seasoning liquid used when processing laver with red ginseng powder and shiitake mushroom powder to improve a taste of the laver and make the laver contain sufficient active ingredients of red ginseng and shiitake mushroom, and various enzymes to make seasoned laver of high quality which can promote health of people who takes the laver. The method for manufacturing seasoned laver comprises: a step of drying red ginseng and shiitake mushroom, finely grinding the red ginseng and the shiitake mushroom, sifting the powder using a sieve having a particle size of 500-600 meshes to prepare red ginseng powder and shiitake mushroom powder a step of dissolving bay salt in water to make the water have a salinity of 30-35%, and then passing the water through a filter to remove an impurity and prepare salt water a step of adding 15-25 wt% of any one powder material selected among the prepared red ginseng powder and shiitake mushroom powder, 8-12 wt% of mirin, and 4-6 wt% of fruit sugar to 60-70 wt% of the salt water, uniformly stirring and mixing the mixture to finish seasoning liquid a step of spraying the seasoning liquid to the surface of laver to coat a thin layer of the seasoning liquid thereon, and heating the laver at a temperature of 200-250°C for 5-10 seconds to firstly roast the laver and a step of coating a thin layer of perilla oil or corn oil on the surface of the roasted laver to secondly roast the laver at a temperature of 250-300°C for 3-5 seconds.COPYRIGHT KIPO 2016본 발명은 조미김의 제조방법에 관한 것으로서, 더욱 상세하게는 김을 가공할 때 사용된 조미액에 홍삼분말과 표고버섯분말을 희석하여 김의 맛이 좋으면서도 홍삼과 표고버섯의 유효성분과 각종 효소들이 풍부하게 함유되어 건강을 증진시킬 수 있는 고품질의 조미김을 구현할 수 있도록 한 발명에 관한 것이다.전술한 본 발명의 특징은, 홍삼(紅蔘)과 표고버섯을 건조한 후 곱게 분쇄하여 500∼600메시(mesh)의 입도(粒度)를 갖는 체로 걸러 홍삼가루와 표고버섯가루를 각각 준비하는 단계 천일염을 물에 용해(溶解)시켜 30∼35%의 염도(鹽度)를 갖도록 조절한 후 여과기를 통과시켜 불순물을 제거하여 염수(鹽水)를 준비하는
