The present invention relates to a method of manufacturing a rice cake containing hijiki. The method includes: a step (a) of preparing soaked hijiki； a step (b) of preparing soaked rice by soaking rice in water and dehydrating the rice, and making ground rice by grinding the soaked rice； a step (c) of preparing a rice cake material by mixing 100 parts by weight of the ground rice, 15-25 parts by weight of water, 5-10 parts by weight of the soaked hijiki, and 1-1.2 parts by weight of salt； and a step (d) of making a rice cake containing hijiki by forming the rice cake material into a predetermined shape. The step (a) includes: a step (a-1) of preparing dry hijiki； a step (a-2) of manufacturing boiled hijiki by boiling the dry hijiki in water； a step (a-3) of manufacturing dried and boiled hijiki by drying the boiled hijiki； a step (a-4) of manufacturing hijiki powder by grinding the dried and boiled hijiki； and a step (a-5) of manufacturing soaked hijiki by soaking the hijiki powder in water. As such, the functionality of hijiki is added to a rice cake while the heterogeneity of hijiki is minimized to improve the mouthfeel, and particles of hijiki are visible while the discoloration of the texture of a rice cake, caused by the mixture of hijiki, is minimized, and thus, the present invention is capable of improving the preference of consumers in terms of flavor and appearance as well as health functionality.본 발명은 (a) 불린 톳을 준비하는 단계； (b) 세척된 쌀을 물에 불린 후, 물기를 제거하여 불린 쌀을 준비하고, 불린 쌀을 분쇄하여 분쇄된 쌀을 제조하는 단계； (c) 분쇄된 쌀 100 중량부； 물 15 내지 25 중량부； 상기 불린 톳 5 내지 10 중량부； 및 소금 1 내지 1.2 중량부；를 혼합하여 떡 원료를 준비하는 단계； 및 (d) 떡 원료를 증자한 후 소정의 형태로 성형하여 톳을 포함하는 떡을 제조하는 단계；를 포함하고, 단계 (a)는, (a-1) 건조 톳을 준비하는 단계； (a-2) 건조 톳을 물에 삶아 삶은 톳을 제조하는 단계； (a-3) 삶은 톳을 건조시켜 건조된 삶은 톳을 제조하는 단계； (a-4) 건조된 삶은 톳을 분쇄하여 톳 분말을 제조하는 단계； 및 (a-5) 톳 분말을 물에 불려 불린 톳을 제조하는 단계；를 포함하는, 톳을 포함하는 떡의 제조방법에 관한 것이다. 이에 의하여, 떡에 톳의 기능성을 도입하면서도 톳의 이질감을 최소화하여 식감을 향상시키고, 톳의 입자가 육안으로 확인되면서도 떡 조직의 컬러가 톳의 혼합에 따라 탁해지는 것을 최소화함으로써 건강 기능성 면에서뿐 아니라
