The present invention relates to a red bean jelly manufactured by using physiological activity of Salicornia herbacea, a marine natural resource. More specifically, The present invention relates to a method for manufacturing a red bean jelly, which includes: a raw material preparation step of selecting agar, sugar, red bean paste, and oligosaccharide, and measuring the weight of the materials； a Salicornia herbacea solution heating step of heating a mixture of 1.3 wt% of dried agar made of Gelidium amansii growing in the sea and 20 wt% of a Salicornia herbacea solution for 30 minutes； a step of mixing the Salicornia herbacea solution with 20 wt% of sugar and 16 wt% of oligosaccharide and then heating the Salicornia herbacea solution for 30 minutes； a step of heating the Salicornia herbacea solution to dissolve sugar and oligosaccharide, adding 42.7 wt% of red bean paste, and then heating the Salicornia herbacea solution for 60 minutes to make 72 Bx； a step of concentrating the Salicornia herbacea solution which includes red beans and is heated by additionally heating the Salicornia herbacea solution for 30 minutes to make 68 Bx； a step of cooling and coagulating the heated and concentrated Salicornia herbacea solution and molding the Salicornia herbacea solution into a Salicornia herbacea red bean jelly； and a step of selecting, inspecting, and packaging the molded Salicornia herbacea red bean jelly. The Salicornia herbacea red bean jelly promotes development of local economy, contributes to promoting health of consumers who enjoy snacks, and can be used to introduce excellence of Korean traditional food to the world.본 발명은 해양 천연 자원인 함초의 생리활성을 이용한 양갱에 관한 것으로서 더욱 상세하게는 한천, 설탕, 팥앙금, 올리고당을 선별 및 중량을 계량하여 준비하는 재료준비단계； 바다에서 나는 우뭇가사리로 이루어진 건조 한천 1.3중량%와 함초액 20중량%를 혼합하여 30분간 가열하는 함초액 가열단계와； 상기 30분간 가열한 함초액에 설탕 20중량%와 올리고당 16중량%를 혼합한 후 30분간 가열하는 단계와； 상기 함초액에 설탕, 올리고당이 용해 되도록 가열한 후 팥앙금 42.7중량%를 첨가후 72Bx가 되도록 60분간 가열하는 단계와； 상기 팥을 넣고 가열한 함초액이 68Bx가 되도록 더 30분간 가열하여 농축하는 단계와； 상기
