PURPOSE: A manufacturing method of rice cake for stir-fried rice cake is provided to improve mouthfeel of the rice cake and to make various tastes upon the filling materials by manufacturing the outer cover with a rice cake composition containing glasswort powder and filling the inside of the outer cover with various filling materials. CONSTITUTION: Non-glutinous rice and glutinous rice at a ratio of 9:1 are soaked in water for 5-10 hours, taken out of water, strained and pulverized. Glasswort is naturally dried and pulverized. Water 30-50 parts by weight and glasswort power 1.0-5.0 parts by weight are mixed with rice flour 100 parts by weight to manufacture a rice cake composition. The rice cake composition is steamed with vapor. The cooked rice cake composition is formed into outer covers(11) with a predetermined length. Filling materials(12) are filled within the rice cake composition. Both ends of the outer cover are tilted or compressed. The filling materials are one or more of meat, vegetables, nuts, Kimchi and cheese. Ramie leaves are washed 2-3 times and parboiled in water at 80-100deg.C over 3-5 minutes. After parboiled ramie leaves are cooled, the parboiled ramie leaves are strained and pulverized to prepare ramie leaf powder. Ramie leaf powder 15-20 parts by weight are additionally added to rice flour 100 parts by weight. Bean flour 5-10 parts by weight are additionally added to rice flour 100 parts by weight.본 발명의 떡볶이 떡 제조방법은 (a) 멥쌀과 찹쌀을 9:1의 비율로 물에 5 내지 10시간 동안 담가 불렸다가 건져내어 물기를 뺀 후, 분쇄하여 쌀분말을 준비하고, 함초를 자연 건조시킨 후 분쇄한 함초분말을 준비하는 재료준비단계； (b) 쌀분말 100중량부를 기준으로 물 30~50중량부, 함초분말 1.0 내지 5.0중량부를 혼합하여 반죽하는 혼합반죽단계； (c) 상기 혼합반죽단계를 거친 떡 조성물을 증기로 쪄서 익히는 증숙단계； (d) 상기 떡 조성물을 일정 길이의 외피로 형성하고, 육류, 야채, 견과류, 김치, 치즈 중 어느 하나 또는 다중으로 선택한 충진물을 떡 조성물의 내부에 충진하도록 하고, 외피의 양단부를 비틀거나 압착하여 충진물이 들어 있는 내부가 진공상태가 되도록 하는 떡볶이 떡 성형단계；를 포함하여 이루어져, 떡 조성물을 외피에 형성하고 내부에 다양한 식재료를 선택하여 충진한 충진물을 구성함으로써, 떡만으로 구성된 떡볶이 떡보다 식감이 좋아지고, 외형을 그대로 유지하면서도 내부의 충진물의 종류에 따라 다양한 맛을 낼 수 있고, 떡 조성물에 소금대신 함초분말을 사용하
