Purpose: This study was conducted to measure the quality characteristics and antioxidant activity of Yanggaeng manufactured by adding ginger Jocheong and Gujeung-gupo ginger powder. Methods: The quality characteristics and antioxidant activity of Yanggaeng were evaluated through proximate composition, pH, Hunter color, texture, total polyphenol content, total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging abilities, and ferric reducing ability of plasma (FRAP). Results: The moisture content of Yanggaeng ranged from 55 to 60.78% and was higher in the 1% and 1.5% groups than in the control group. The protein content of Yanggaeng was higher in the group with 1.5% ginger powder compared to the control group and the groups with 0.5% and 1% ginger powder. The pH of Yanggaeng decreased as the amount of ginger powder increased compared to the control group. The lightness (L) of Yanggaeng was the highest in the control group, whereas it decreased as the amount of ginger powder increased. The redness (a) and yellowness (b) of Yanggaeng were lowest in the control group and increased as the amount of ginger powder increased. The hardness, cohesiveness, gumminess, and chewiness of Yanggaeng show...