In the present invention, nutrient-rich pine nutrients can be ingested together with roast, and the foreign matter is removed through hot air drying or gridding to a maximum degree. Thereafter, the oil mixture is applied stepwise and the secondary roasting step is performed within a short time And a seasoning process after a second baking step, so that a flavor of Kim's unique flavor and pungy powder can be felt. In order to accomplish the above object, the present invention provides a method of manufacturing seasoned roots containing pumice powder, comprising the steps of: (S10) preparing dried roots having a predetermined size in a state where foreign substances are removed through saline washing after being collected from the sea； (S20) applying a first oil mixture formed by uniformly mixing cottonseed oil, olive oil, and sunflower seed oil on one side or both sides of the kim in a predetermined ratio； (S30) spraying the pump water aqueous solution onto one surface or both surfaces of the first oil mixture-applied seawater； A step (S40) of firstly frying the steam sprayed with the pump water solution at a temperature of 100 to 150 DEG C for 3 to 5 seconds while the first oil mixture is applied； (S50) applying a second oil mixture formed by uniformly mixing soybean oil, vegetable oil, and perilla oil on one surface or both surfaces of the primary roasted kim at a certain ratio； Spreading the salt evenly on one side or both sides of the laver applied with the second oil mixture (S60)； A step (S70) of secondarily baking the roasted salt with salt at a temperature of 70 to 90 DEG C for 3 to 7 seconds； And drying the secondary roasted kimchi at a temperature of 30 to 50 ° C for 30 seconds to 2 minutes and then packing the kimchi in a predetermined size and quantity (S80).본 발명은 영양학적으로 우수한 송화분을 김과 함께 섭취할 수 있도록 하고, 열풍건조 또는 초벌구이를 통해 이물질이 최대로 제거되도록 한 후 기름혼합물을 단계적으로 도포하되 2차 구이 단계가 짧은 시간 내에 이루어지도록 하고, 2차 구이 단계 후 일정 시간의 건조과정을 거치도록 함으로써 김 고유의 향미와 송화분의 맛을 느낄 수 있는 송화분이 함유된 조미 김
