PURPOSE: A manufacturing method of mugwort rice cake is provided to have softer taste than conventional mugwort rice cake with enhanced flavor and taste of mugwort. CONSTITUTION: A mugwort and salt are added to 1:1 ratio and matured for more than 1 year. The glutinaous rice is soaked in water, washed, and pulverized. The glutinous rice flour is steamed to process into the rice cake state. To the first steamed 100 parts by weight of glutinous rice cake, 30-35 weight of matured mugwort is added and steamed again. The second steamed mugwort rice cake is cooled at 40-60 degree Celsius. The cooled mugwort rice cake is cut into certain sized pieces. The cut mugwort rice cake is mixed again to be punched. [Reference numerals] (AA) Mugwort rice cake； (S100) Mugwort salting and maturing step； (S110) Mugwort pre-treating step； (S120) Mugwort steaming step； (S130) Mugwort washing and dehydrating step； (S140) Salt mixing step； (S150) Salting and maturing step； (S200) Glutinous rice pre-treating step； (S300) First steaming step； (S400) Second steaming step； (S500) Cooling step； (S600) Sectioning step； (S700) Punching step본 발명은 염장숙성된 쑥을 함유하는 떡과 그 제조방법에 관한 것으로서, 구체적으로는 쑥을 쪄소금혼합단계고 탈수시킨 후에 소금을 혼합하여 1년 이상 숙성시킨 염장숙성된 쑥과 찹쌀을 혼합하여 제조된 염장숙성된 쑥이 함유된 쑥덕 및 그 제조방법에 관한 것이다. 본 발명에 의한 염장숙성된 쑥을 함유하는 쑥떡은 염장숙성된 쑥을 함유함으로써 쑥의 몸에 이로운 유효성분을 떡을 먹으면서 함께 섭취할 수 있되, 쑥의 향과 맛이 살아 있으면서도 기존 쑥떡에 비해 식감이 부드럽고 쫄깃할 뿐만 아니라 장기간 보존해도 부드러운 식감과 쫄깃함이 유지된다는 장점이 있다,
