This study investigated methods to increase the availability and value of Fructus Ligustri Lucidi to be used as a healthy functional food material. The quality characteristics and antioxidant activity of Yanggaeng with different percentages (0%, 2%, 4%, 6%, 8% w/v) of Fructus Ligustri Lucidi extract were analyzed. The pH and sweetness of Yanggaeng decreased with the addition of Fructus Ligustri Lucidi extract (P<0.05). The moisture content of Yanggaeng increased with an increase in the proportion of Fructus Ligustri Lucidi extract (P<0.05). An analysis of color values showed that the lightness (L) of Yanggaeng decreased with increasing amounts of Fructus Ligustri Lucidi extract, but the redness (a) and yellowness (b) increased (P<0.05). The texture profile analysis showed that the hardness increased with the increasing content of Fructus Ligustri Lucidi extract (P<0.05), but the adhesiveness and springiness showed no significant differences between the control and experimental groups (P<0.05). Upon testing the antioxidant activity of Fructus Ligustri Lucidi with Yanggaeng, the total content of polyphenols and flavonoids increased as the amount of Fructus Ligustri Lucidi extract increased. In addition, the DPPH, ABTS free radical scavenging activities, and ferric reducing antioxidant power were the lowest in the control group and significantly increased as the Fructus Ligustri Lucidi extract content increased (P<0.05). Based on these results, Yanggaeng with an 8% content of Fructus Ligustri Lucidi extract shows promise as a health food. Fructus Ligustri Lucidi thus has the potential to be used as a healthy functional food material that also exhibits antioxidant activity.