PURPOSE: A method of manufacturing Korean traditional sweets using mushroom granules and mushroom powder, and a Korean traditional sweets manufactured by the same are provided to maximally express the flavor and texture of mushrooms by pulverizing a mushroom into granules and powder and including the pulverized mushroom in a dough； and to double the nutrition of the mushrooms. CONSTITUTION: A method of manufacturing Korean traditional sweets using mushroom granules and mushroom powder comprises: drying mushrooms collected from nature, drying the same in sunlight for 3-5 days and pulverizing the same into granules and powder； manufacturing a dough by mixing glutinous rice flour with soybean water； steaming the dough, punching the steamed dough, and post processing the same in order for air to be mixed in with the dough； mixing the post processed dough, dried mushroom granules and dried mushroom powder； molding the mixture by using a push stick and manufacturing a sheet by drying the same； soaking the sheet in oil at 60-70 deg. Celsius and frying the same in oil at 180-200 deg. Celsius one more time； and coating the sheet with honey, taffy, or grain syrup and manufacturing Korean sweets by coating with various toppings including popped rice. The mushrooms which are dried in sunlight are pulverized to be granules and powder with a weight ratio of 4-6:2-3, and the mushroom granule has a size of 0.15-5 mm. [Reference numerals] (AA) Mushroom pulverizing step； (BB) Dough material preparing step； (CC) Dough manufacturing step； (DD) Dough post processing step； (EE) Base manufacturing step； (FF,GG) Frying step； (HH) Topping coating step； (II) Mushroom-based Korean traditional sweets본 발명은 버섯알갱이와 버섯분말을 이용한 한과의 제조방법 및 이에 의하여 제조되는 한과에 관한 것으로, 보다 구체적으로 자연에서 채취한 버섯을 태양광에서 건조시킨 후, 알갱이와 분말로 분쇄시키는 버섯분쇄단계； 삭은 찹쌀가루 및 콩물을 준비하는 반죽재료준비단계； 상기 준비한 찹쌀가루와 콩물을 혼합하여 반죽을 제조하는 반죽제조단계； 상기 제조된 반죽을 증숙하고, 증숙한 반죽을 꽈리치기하여 반죽에 공기가 혼입되도록 후처리 가공하는 반죽후처리단계； 상기 후처리된 반죽과 건조된 버섯 알갱이 및 건조된 버섯 분말을 혼합한 후, 밀대를 이
