PURPOSE: A method for manufacturing fried-seaweed is provided to keep the own color, smell, and taste of dry seaweed, and particularly, to prevent the fried-seaweed from shrinking or being misshapen. CONSTITUTION: A method for manufacturing fried-seaweed comprises the steps of: spreading seasoning liquid between two sheets of dry seaweed； forming fried-seaweed by sprinkling stir-fried artificial sesame, which is made of one cereal flour selected among wheat flour, corn flour, and rice flour, or stir-fried sesame on the seasoning fluid； drying the formed fried-seaweed in a drying room, which is at 60°；C to 70°；C, for an hour； roasting the dried fried-seaweed by passing the seaweed through a roasting machine at 180°；C to 250°；C for 5 to 15 seconds； cutting the roasted fried-seaweed in a proper size； and selectively packing the cut fried-seaweed. A method for manufacturing the seasoning liquid comprises the steps of: boiling water at 100°；C with dried shrimp 7wt%, anchovy 10wt%, shiitake mushroom 4wt%, and dried kelp 8wt% for 60 to 90 minutes； extracting the concentrate using a sieve； putting pepper powder 0.5wt%, which is put in a mesh bag, in the concentrate； infusing the concentrate for 30 to 40 minutes； blending one saccharide 25wt%, which is selected among grape sugar, oligosaccharide, sugar, and fruit sugar, and soy bean sauce 15.5wt%； and boiling the concentrate for 6 hours until reaching a predetermined concentration. [Reference numerals] (AA) Dried seaweed； (BB) Seasoning liquid； (CC) Form fried-seaweed； (DD) Dry； (EE) Select； (FF) Oil； (GG) Roast； (HH) Cut； (II) Sort； (JJ) Pack본 발명은 조미액을 첨가한 구이 방식의 김부각 제조방법에 관한 것으로, 이를 더욱 상세하게 설명하면, 일정량의 건조새우, 멸치, 표고버섯, 건조다시마, 고춧가루, 설탕과 간장과 같은 양념들을 물과 배합하여 조미액을 제조하고, 제조된 조미액을 건조된 김에 바른 후, 밀가루 또는 옥수수 가루로 만들어진 인조 깨 또는 깨를 조미액이 발라진 김과 김 사이에 일정한 두께로 내포시켜 이들을 건조, 구이, 절단, 선별, 포장하는 단계로 하여 제조되어짐으로서, 김부각이 부드럽고 바싹바싹함과 쫄깃함으로 인해 남녀노소 누구나 좋아할 뿐만 아니라 다양한 용도로 사용할 있으며, 김부각을 다양한 모양으로 형성할 수 있어, 대량생산이 가능하여 원가를 절감할 수 있기 때문에 과자와의 경쟁
