The present invention provides wholly fried ginseng sprout containing honey. When compared to existing fried ginseng which uses the root only, the wholly fried ginseng sprout according to the present invention is prepared by using whole portions of ginseng including root, stem, and leaf and by adding honey thereto, thereby removing a unique bitter taste of ginseng and enabling young people to easily ingest the wholly fried ginseng sprout along with effectiveness of the honey. The ginseng sprout contains eight times of saponin, which is helpful to health upon ingestion, compared to existing ginseng. However, it is difficult for young people to take the ginseng sprout due the unique bitter taste of ginseng, and it is also difficult to fry leaf, root, and step of ginseng. Thus, since the whole portion of ginseng sprout is fried and honey is added thereto, the unique bitter taste of ginseng sprout is removed, ingestion of the ginseng sprout is facilitated, crispy texture and sweet taste are provided without damaging the shape of the whole ginseng sprout, and the effectiveness of honey is also ingested. According to the present invention, the wholly fried ginseng sprout is prepared by making batter by mixing egg, potato starch, corn starch, glutinous rice and the honey to remove the unique bitter taste of ginseng, so the wholly fried ginseng sprout with the crispy texture and the sweet taste is provided to make young people enjoy the same. Moreover, since young people can easily ingest root, stem, and leaves of ginseng sprout which contains eight times of saponin compared to existing ginseng, the wholly fried ginseng sprout can contribute to national health enhancement, and can promote sales of ginseng sprout, thereby contributing to income increase of a ginseng farmer.COPYRIGHT KIPO 2017(1)기술과제종래의 인삼튀김은 뿌리만 이용하나 본발명은 새싹삼의 뿌리,줄기,잎을 모두튀김에 이용하며 여기에 꿀을 가미함으로서 인삼특유의 쓴맛을제거하여 청소년들에게 섭취가 용의하고 꿀의효능을 함께취하게 하고자한다.(2)해결하고자하는과제새싹삼은 기존인삼에 비해 사포닌이 8배나많아 섭취시 건강에 매우 유익하나 인삼특유의 쓴맛으로 청소년들
