The present invention relates to a manufacturing method of a red ginseng fish cake having increased hardness, by adding red ginseng powder to the fish cake paste, and by frying the fish cake paste. The present invention includes the following steps of: preparing red ginseng powder； making a fish cake paste by adding the red ginseng powder； and heating the fish cake paste. The fish cake made by the manufacturing method of the present invention has increased hardness and chewiness, and the lipids of the fish cake is prevented from oxidization, thereby increasing the expiration date of the fish cake.본 발명은 홍삼 분말을 첨가하여 어묵 반죽을 제조하고, 상기 어묵 반죽을 튀겨 경도가 높은 어묵을 제조하는 방법에 대한 것이다. 특정 입도의 홍삼을 포함함으로써 어묵의 경도 및 씹힘성이 증진되게 된다.
