PURPOSE: A kalguksu(knife-cut noodles) manufacturing method is provided to maintain the green tea taste and nutrients by removing greasy taste of broth using seafood such as Cellana toreuma and crab. CONSTITUTION: Water is added to raw materials including 100 parts by weight of flour, 50-100 parts by weight of green tea powder, 10-15 parts by weight of egg, and 0.5-1 parts by weight of salt to produce dough. The dough is aged in the refrigerator for 6-10 hours. The aged dough is used to produce noodles for green tea kalguksu(knife-cut noodles). 40-50 parts by weight of crab and 20-30 parts by weight of manila clam are added to 100 parts by weight of Cellana toreuma to prepare seafood broth. 5-10 parts by weight of sesame powder, 10-15 parts by weight of garlic, 30-50 parts by weight of potato, 20-30 parts by weight of squash, 5-15 parts by weight of pepper, 20-40 parts by weight of green onion, 10-20 parts by weight of hizikia powder, 10-20 parts by weight of seaweed powder, 10-20 parts by weight of MSG, and 5-10 parts by weight of black sesame seeds are added to 100 parts by weight of beef to prepare beef broth. 60-80 parts by weight of seafood broth and 15-30 parts by weight of beef broth are added to 100 parts by weight of boiling water to prepare broth by boiling for 30-40 minutes. 15-20 parts by weight of green tea kalguksu noodles are added to broth, and boiled 10-15 minutes to cook the noodles. In the step of kneading the dough, 10-10 parts by weight of soy cooking oil is added to 100 parts by weight of flour.본 발명은 따개비와 게가 첨가된 녹차 칼국수 및 이의 제조방법에 관한 것으로, 더욱 상세하게는 녹차의 영양성분을 그래도 섭취하되 녹차 맛의 식상함을 제거하며 따개비와 게 등의 해산물을 이용하여 육수를 제조함으로써 육수의 느끼함을 제거하고 따개비 및 게 등으로부터 우러나오는 시원한 육수의 맛을 느낄 수 있도록 하는 것이다. 이러한 따개비와 게가 첨가된 녹차 칼국수는 밀가루 100중량부, 녹차 가루 50 내지 80중량부, 계란 10 내지 15 중량부 및 소금 0.5 내지 1중량부를 포함하는 원재료에 물을 첨가하여 반죽물을 반죽하는 단계와, 상기 반죽물을 이용하여 칼국수 면을 제조하는 단계와, 따개비, 게 및 바지락을 포함한 해물 육수재료를 준비하는 단계와, 소고기, 들깨가루, 마늘, 감자, 단호박, 청량고추, 대파, 톳가루, 김가루, 다시다 및 검은깨를 포함한 소고기 육수재료를 준비하는 단계와, 물에 열을 가하고
