Conditions for processing dried condiments with powdered sea tangle were investigated. The most appropriate method for sea tangle extraction was two-stage extraction, that extracted with addition of 70% ethyl alcohol at $25^{circ}C$ for 1 hour and residue was re-extracted with water(1:15, w/w) at 7$0^{circ}C$ for 3 hours. The yield of soluble solids under above-mentioned conditions was 14.9%. As a result of omission tests, free amino acids were predominated in the taste compounds of sea tangle extracts rather than nucleotides, and the contribution of free amino acids and nucleotides to the taste of sea tangle extracts was remarkable. The major flavoring components of sea tangle extracts were matters of low molecular weight such as free amino acids and oligopeptides below 5,700 dalton. Contents of carbohydrate, total nitrogen and amino nitrogen in dried condiments prepared with sea tangle extracts were 64.9%, 3.7% and 2.1%, respectively. And drying yield, solubility and absorption rates at Aw 0.88 were 14.7%, 98.3% and 8.4%, respectively.