The present invention relates to a method of manufacturing spicy seafood noodle soup for hangovers comprising the steps of: (a) preparing broth by inserting 2 to 3 kg of mussels, 2 to 5 raw chickens, 25 to 40 chicken feet, and 0.5 to 1.5 kg of oysters in the 50 L capacity of a broth vessel, filling water to 40-60% of the broth vessel, scooping out solid ingredients after boiling the mixture for two-four hours, adding seasonings including salt, Chungyang pepper, black pepper powder, and red pepper powder, and boiling the mixture for 20-35 minutes (b) making spicy seafood noodle oil by adding materials such as minced garlic, minced ginger, chopped spring onion, and chopped onion in a Chinese food pot with cooking oil and stir-frying the mixture for 20 minutes at 1,200-1,400°C (c) preparing spicy seafood noodle solid ingredients such as 10-25 g of mussels, 15-25 g of Styela clava clava Herdman, 10-30 g of shrimp, 20-40 g of crab, 30-40 g of squid, 10-20 g of cuttlefish, and 10-15 g raw oysters, 30-40 g of sliced pork, 60 g of onion, and 20-50 g of vegetable and (d) completing the spicy seafood noodle soup by pouring 150-300 g of the broth manufactured in the Chinese food pot, adding one tablespoon of the spicy seafood noodle oil, adding the spicy seafood noodle solid ingredients, boiling the mixture for five minutes at 1,200-1,400°C, and pouring the boiled materials with soup onto 200-250 g of boiled noodle in a bowl. The taste is light and rich because vegetables are not stirred by oil, and spicy seafood noodle soup can be made for hangovers without stir-frying the materials like existing Chinese spicy seafood noodle soup.COPYRIGHT KIPO 2014본 발명은 속풀이 해물짬뽕 제조방법에 관한 것으로, (a) 50L 용량의 육수 용기에 홍합 2 내지 3kg, 생닭 2 내지 5마리, 닭발 25 내지 40개, 생굴 0.5 내지 1.5kg을 넣은 후, 물을 상기 육수 용기의 40 내지 60%까지 충전하여 2 내지 4시간 끓인 후 건데기를 건져내고 소금, 청량고추, 후추 및 고추가루가 혼합된 양념을 첨가한 후 20 내지 35분을 더 끓여 육수를 준비하는 단계와 (b) 중화냄비에 다진 마늘, 다진 생강, 세절된 파, 세절된 양파 등의 재료와 식용류를 넣고 20분 정도 1,200 ~ 1,400℃의 중화불로 볶아 짬뽕 기름을 만드는 단계와
