Kimbugak is one of Korea’s traditional snacks made of laver. This study was conducted to investigate the physical drying and frying characteristics of kimbugaks made by a pasting & garnishing machine. The drying and frying characteristics should be analyzed to develop a continuous operation system for manufacturing kimbugak because kimbugak has a high moisture content after pasting process. Materials for pasting and garnishing on laver were rice gruel and sesame. The aluminum shelf with square hole was selected as a drying shelf. The recommended size of the square hole type was 1.5 mm × 1.5 mm because characteristics of deformation and easy separation from the shelf were excellent at the hole size. The drying time of 2 hours was also recommended with the drying temperature of 70℃ based on the test results such as dried condition (good), moisture conten t (3.7%), deformation (12.1 mm), and shrinkage rate (19.8%). As the frying conditions for dried kimbugaks, recommended oil temperature and frying time were 170℃, 15 seconds, respectively when corn oil was used. In the case of frying for undried kimbugaks, recommended oil temperature and frying time were 210℃, 2 - 3 minutes, respectively for improvement of work efficiency.