The present invention relates to a method for manufacturing rice noodle strands containing gelatinization viscosity- and functionality-enhanced dodamssal. More particularly, the present invention relates to a method for manufacturing dodamssal-containing rice noodle strands including: (a) a step of obtaining dough by kneading rice flour containing 75% to 85% of dodamssal, 2% to 8% of Joeun black rice, and 10% to 20% of samgwang rice with respect to the total weight; and (b) a step of obtaining the strands by extruding the dough, dodamssal-containing rice noodle strands manufactured by the method, and a food composition containing the dodamssal-containing rice noodle strands. The dodamssal-containing rice noodle strands manufactured by the method of the present invention has excellent gelatinization characteristics, and thus high hardness and coarse texture, which are problems caused by existing high-amylose rice noodle strands, can be dealt with. In addition, the present invention has high amylase content and is excellent in resistant starch content, the antioxidant ingredients thereof are increased by Joeun black rice addition, and thus the present invention can be useful in developing high-amylose rice noodle products enhanced in functionality and texture.