The present invention relates to a method for manufacturing a noodle garnish formed of boiled collagen and chondroitin slices, and more specifically, to a method for manufacturing a noodle garnish formed of boiled collagen and chondroitin slices, wherein boiled slices are prepared eluting collagen and chondroitin from pork, chicken, and cow bones and pork skin, mixing the solution with various foods, followed by solidification, to make a gel, and then slicing the gel into a predetermined size； the boiled slices are dried in a sponge type through freeze-drying； and sponge type boiled slices are added as a garnish to noodles, thereby supplementing the garnish lacking in nutrients to improve the quality of protein, and increasing the digestion and absorption of the garnish to promote human health. The present invention comprises: a collagen and chondroitin gel preparing step of eluting collagen from pork, chicken, and cow bones and pork skin to make a gel； a gel melting step of heating and melting the collagen and chondroitin gel, which is obtained in the collagen and chondroitin gel preparing step, to make a liquid phase； a minor material mixing and solidifying step of mixing the melted collagen and chondroitin solution with a minor material selected from vegetables, fruits, seafood, shellfish, herbs, fruits, and kimchi, which are pulverized to maintain a moisture content of 50%, at any one ratio of 1:1, 2:1, or 5:1, based on wt%, and solidifying the mixture； a cutting step of, after the minor material mixing and solidifying step, cutting the solidified collagen and chondroitin gel to form boiled collagen and chondroitin slices； and a drying step of repeating rapid freezing and thawing of the boiled collagen and chondroitin slices, which are formed in the cutting step, to dry the slices in a sponge type.본 발명은 콜라겐 및 콘드로이친 편육으로 형성된 국수면의 고명 제조방법에 관한 것으로서, 더욱 상세하게는 돼지뼈, 닭뼈, 쇠뼈, 돼지껍질로부터 콜라겐 및 콘드로이친을 용출하고, 이 용액에 다양한 식품들을 혼합 및 응고시켜 묵 형태로 만들어 일정한 크기로 잘라 편육을 만든 후, 상기 편육을 냉동건조법
