The present invention relates to a method for manufacturing rice cake for tteokbokki using pine needles and dangjo chili and, more specifically, to rice cake for tteokbokki, a freezing damage to the texture thereof is prevented and which helps with the regulation of blood glucose and a diet, using a natural antiseptic ingredient in the pine needles and an AGI ingredient of the dangjo chili. The method for manufacturing the rice cake for tteokbokki using the pine needles and dangjo chili comprises: a first step for making red or green chili juice by grinding the red or green dangjo chili using a juicer and separating the juice from the grounds a second step for making a pine needle mixture by washing the pine needles and boiling down at 80-100°C to make pine needle water, then mixing the pine needle water with refined salt, sugar, and pine needle extract in the weight ratio of 7:1:1:1 a third step for making nonglutinous rice powder by washing the nonglutinous rice and soaking it in the pine needle mixture made of 60-70 parts by weight of the pine needle water, 10-30 parts by weight of the pine needle extract, and 20-40 parts by weight of the red or green dangjo chili juice at 0-5°C for 5-10 hours, then grinding the rice using a grinder a fourth step for kneading the nonglutinous rice powder by mixing with the pine needle mixture, purified salt water, and sugar, then steaming in a steamer and a fifth step for shaping the rice cake using a machine for making the rice cake into a round stick, dipping the shaped rice cake in the pine needle mixture at 0-5°C, then cutting and vacuum packaging it.COPYRIGHT KIPO 2014본 발명은 솔잎과 당조고추를 이용한 떡볶이 떡의 제조방법에 관한 것으로, 보다 상세하게는 솔잎의 천연방부제 성분과, 당조고추의 AGI 성분을 이용하여, 냉동보관으로 인한 질감의 손상을 방지하고 혈당조절과 다이어트에 도움이 되는 떡볶이 떡에 관한 것이다.본 발명의 솔잎과 당조고추를 이용한 떡볶이는 떡볶이 떡의 제조방법에 있어서, 적색 또는 녹색의 당조고추를 원액기에 갈아 찌꺼기를 분리하고 적색 또는 녹색 고추즙을 제조하는 1 단계 솔잎을 깨끗이 씻어 80 ∼ 100℃에서 달여 솔잎 달인 물을 제조한 후, 솔잎달인 물 : 정제염 : 설탕 : 솔잎 엑기스가 중량비로 7 : 1 : 1 : 1 로 혼합하여 솔잎 혼합물을 제조하는 2 단
