Dombaeki Pipyun is a well-known Korean ethnic food in Kyungpook providence. We produced a Dombaeki Pipyun mixed with shark skin, cartilage, and herbs. The herbal mixtures (HM: 0, 0.075, 0.15, and 0.225%) were made of equal amounts of clove, fennel, and bay leaf. The purpose of this study was to examine how HM influences the sensory and textural characteristics of the Dombaeki Pipyun. The results showed that as the concentration of HM increased, its strength, cutting energy, hardness, brittleness, and chewiness decreased and its elasticity and cohesiveness increased. The $L^*$ and $b^*$ values generally decreased the $a^*$ value tended to increase as the concentration of HM increased. Ammonia and the fish-like odor decreased when the HM concentration was increased to 0.15%. However, there were no statistical significant differences in astringent, bitter, salty, sour, and sweet tastes. However, the savory taste significantly increased at an HE concentration of 0.15%. In terms of the mouth feel, there was not significant changes in airy.