PURPOSE: A manufacturing method of seafood jjamppong(Chinese-style noodles) is provided to keep hot and spicy taste of noodles, and to offer a good taste and nutrition to the noodles by using only sea food and vegetable for meat broth. CONSTITUTION: A manufacturing method of seafood jjamppong(Chinese-style noodles) comprises the following steps: mixing and aging 60-90wt% of cuttlefish, and 1-15wt% of conch and 5-25wt% of the mussel, 0.5-2wt% of sugar, 0.5-2wt% of salt, and 0.5-2wt% of seasonings and 0.5-2wt% of cayenne pepper; adding water 12-17 times in a main mixture consisting of Sardinella zunasi 20-75wt%, anchovy 15-45wt%, radish 5-25wt%, green onion 1-10wt%, onion 5-20wt%, kelp 10wt%, and diluted soju 1-10wt%; gaining meat broth in 120-150C; boiling aged seafood in 150-180C for 8 ~ 15 minutes; and boiling the broth with various vegetables.
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