PURPOSE: A mixed side dish for traditional Chungmu seaweed rice rolls, and a producing method thereof are provided to use mussels or baby octopus for producing the side dish. CONSTITUTION: A producing method of a mixed side dish for traditional Chungmu seaweed rice rolls comprises the following steps: assorting fresh baby octopus(A) or mussels(B) without shells, and washing the ingredients with clean water； parboiling the baby octopus or mussels for 5-10 minutes in a pot with water； naturally drying the parboiled baby octopus or mussels to obtain dried baby octopus(A1) or dried mussels(B1)； filtering the baby octopus or mussels in boiled water for removing foreign materials, and boiling down the filtrate to obtain baby octopus sauce(A2) or mussel sauce(B2)； boiling dried anchovy, dried sea tangle, and dried shrimp in water for 3-4 hours, and filtering to obtain dried seafood stock(C)； mixing the baby octopus sauce or the mussel sauce with the dried seafood stock with a weight ratio of 1:1 to obtain mixed stock(C1)； mixing red pepper powder, starch syrup, sesame seed powder with salt, ground garlic, anchovy sauce, salt, sesame oil, and chopped spring onion to obtain additives(D1)； mixing 60-70 wt% of mixed stock and 30-40 wt% of additives, and aging the mixture for 34 days to obtain seasoning sauce(D)； and mixing the dried baby octopus or dried mussels with the seasoning sauce. [Reference numerals] (AA) Preprocessing baby octopus(A)； (BB) Washing and dressing the baby octopus； (CC,HH) Parboiling the baby octopus for 5-10 minutes in the strong heat； (DD,II) Drying； (EE) Dried baby octopus(A1)； (FF) Preprocessing mussels(B)； (GG) Washing and dressing the mussels； (JJ) Dried mussels(B1)； (KK) Baby octopus sauce(A2)； (LL) Mussel sauce(B2)； (MM) Mixed stock(C1)； (NN) Seasoning additives(D1)； (OO) Seasoning sauce(D)； (PP) Mixed side dish for Chungmu traditional laver rice rolls； (QQ) Producing dried seafood stock(C)； (RR) Mixing dried anchovy, dried sea tangle, dried shrim
