The present invention relates to a method for manufacturing seasoned laver using red ginseng comprising a step of pulverizing frozen red ginseng into ice powder and coating the surface of the laver with the powder. Sugar can be added in a red ginseng solution. According to the invention, the red-ginseng powder is not blown off in the red ginseng coating, so that the waste of the red ginseng is prevented. By adding sugar in the red ginseng solution, red ginseng is well adhered to the laver and the bitter taste of the red ginseng is reduced. [Reference numerals] (S210) Step of producing red ginseng solution by dissolving red ginseng in water；(S220) Step of freezing, pulverizing red ginseng solution and producing into ice powder；(S230) Step of coating dried laver with red ginseng solution ice powder；(S240) Firstly roast dried laver；(S250) Coat firstly roasted laver with plant oil；(S260) Coat plant oil coated laver with salt powder；(S270) Firstly roast salt powder coated laver본 발명은 홍삼을 이용한 조미김 제조 방법에 관한 것이다. 본 발명은 얼린 홍삼 용액을 분쇄하여 얼음 가루로 만든 후 이를 김의 표면에 도포한다. 또한 홍삼 용액에는 당(糖)을 첨가할 수 있다. 본 발명에 따르면 홍삼 도포시 홍삼 분말이 날리지 않아 홍삼이 낭비되는 것을 방지할 수 있으며, 홍삼 용액에 당(糖)을 첨가함으로써 홍삼이 김에 잘 부착되도록 하고 홍삼의 씁쓸한 맛을 저감시킨다.
