The purpose of this study was to increase the availability and value of traditional foods by adding black ginger Yanggaeng. In this study, quality characteristics and antioxidant activity of Yanggaeng different (0%, 0.25%, 0.5%, 0.75%, and 1.0%) black ginger were analyzed. Yanggaeng's pH and sweetness showed no significant change with the addition of black ginger. The moisture content of the Yanggaeng increased with the increasing addition of black ginger powder. The color value indicated a significant decrease of "L", "b" values with an increase in the additive, and "a" value tended to increase with higher amounts of additive (P<0.001). Texture measurement tests showed a significant decrease in hardness, gumminess, and chewiness (P<0.001), but showed a significant increase in adhesiveness (P<0.05). The sensory evaluation results of Yanggaeng with the addition of black ginger indicated that 0.5% additive had a significantly high preference overall in all items evaluated. Upon testing the antioxidant activity of black ginger Yanggaeng, the total content of polyphenol, flavonoid, and anthocyanin increased with the addition of increasing amounts of black ginger. In addition, the DPPH radical scavenging activities and reducing power significantly increased with an increase in the added black ginger. As a result of these experiments, this study verified the antioxidant activities of black ginger. Thus, Yanggaeng with the addition of 0.5% black ginger can be manufactured as a functional food that can satisfy sensory preferences as well as exhibit antioxidant activity. We conclude that the addition of black ginger powder has a positive effect on the antioxidant activities and sensory properties of Yanggaeng.