According to the present invention, a method for manufacturing seasoning for spicy seafood stew can produce the seasoning for spicy seafood stew by mixing 40 to 55 ml of herbal enzyme, 90 to 120 ml of herbal enzyme alcohol, 90 to 110 ml of soy sauce, 15 to 25 ml of honey, 90 to 110 ml of onion juice, 50 to 70 g of chili powder, 10 to 20 g of soybean paste, 4 to 10 g of shrimp powder, 1 to 2 g of white ginseng powder, 1 to 2 g of red ginseng powder, 1 to 2 g of shiitake powder, and 1 to 3 g of bellflower powder, and ripening the mixture. Therefore, because the seasoning for spicy seafood stew, in which enzyme using herbs beneficial to the body and various materials are in harmony, is manufactured, the seasoning for spicy seafood stew can eliminate the unique smell that may occur in raw river fishes when spicy seafood stew is cooked, can make a clear soup, and can flavor the raw river fishes, thereby improving the taste of the spicy seafood stew.COPYRIGHT KIPO 2015본 발명에 따른 매운탕용 양념 제조방법은, 매운탕용 양념의 제조방법에 있어서, 약초효소 40 ~ 55㎖, 약초효소술 90 ~ 120㎖, 간장 90 ~ 110㎖, 꿀 15 ~ 25㎖, 양파즙 90 ~ 110㎖, 고추가루 50 ~ 70g, 된장 10 ~ 20g, 새우가루 4 ~ 10g, 백삼가루 1 ~ 2g, 홍삼가루 1 ~ 2g, 표고버섯가루 1 ~ 2g, 도라지가루 1 ~ 3g을 혼합하여 숙성시켜 이루어짐을 특징으로 한다.따라서 몸에 유익한 약초를 이용한 효소와 다양한 재료가 같이 어우러지는 매운탕용 양념이 제조되기 때문에, 매운탕을 조리할 때 민물생선에서 발생되는 특유의 비린내를 잡아주면서도 국물이 깨끗하고 민물생선의 맛이 살아나 매운탕의 맛을 향상시킬 수 있는 효과를 발휘한다.
