The present invention relates to seasoned laver to which hot sauce and nuts are applied wherein, more preferably, pepper oil sauce, manufactured by ripening pepper oil at room temperature for 65-80 hours and filtering the pepper oil with a filtering mesh, mustard sauce, and nut powder are mixed and then are applied to dry laver to obtain the seasoned laver which has tangy, sour, spicy and hot taste, has aroma and palatability of nuts, and has unique smell. The pepper oil sauce is manufactured by mixing 10-35 wt% of soybean oil, 40-50 wt% of canola oil, 3-5 wt% shiitake mushroom powder, 3-5 wt% of kelp powder or anchovy powder, 3-5 wt% of onion powder, 25-35 wt% of hot pepper powder, and 5-10 wt% of pepper seeds, boiling down the mixture at the temperature of 70-80°；C for approximately 20-30 minutes to prevent the mixture from being rotten, ripening the mixture at room temperature for 65-80 hours, and filtrating the mixture with the filtering mesh. A hot pepper oil sauce is manufactured by mixing 100 parts by weight of the pepper oil sauce, 3-5 parts by weight of hot pepper powder, 5-10 parts by weight of jalapeno powder, and 3-8 parts by weight of sesame oil to have hot taste. The mustard sauce is manufactured by mixing 50-60 wt% of vinegar, 25-30 wt% of soft mustard, 25-30 wt% of water, 25-30 wt% of sugar, 10~15 wt% of minced garlic, and 5~10 wt% of soybean sauce and sesame oil to have tangy and hot taste. The hot pepper oil sauce, the mustard sauce, and peperoncini powder are mixed at a ratio of 1 : 1 : 1 and then are applied to both sides of the dry laver. At the same time 3-5 g of nuts and 0.3-1 g of salt are applied to the both sides of the dry laver and then the dry laver is roasted at 100-250°；C for 5-10 seconds.본 발명은 매운소스와 견과류가 도포된 조미김에 관한 것으로, 더욱 바람직하게는 고추기름을 65~80시간 상온에서 숙성시킨 후 거름망에 걸러서 제조된 고추기름소스와 겨자소스 및 견과류가루를 혼합하여 마른김에 도포하여 구움으로써, 코를 찌르는 시큼하고 톡 쏘는 매운맛과 견과류의 고소하고 감칠맛이 나는 독특한 향의 조미김을 얻도록 하기 위한 것이다.상기 조미김은 콩기름 10~35중량%와, 카놀라유 40~50중량%, 표고버섯가루 3~5중량
