A method for manufacturing cooking oil, the method comprising: a) roasting a vegetable raw material by far infrared rays; b) expressing the roasted vegetable raw material to obtain an oil or fat composition containing a first active ingredient; c) obtaining an extract containing a second active ingredient from a residue of the vegetable raw material remaining after expression; and d) mixing the oil or fat composition with the extract, wherein the step a) comprises: a-1) introducing the vegetable raw material into a far infrared roaster and irradiating the vegetable raw material with far infrared rays until the temperature inside the far infrared roaster reaches a temperature range of 80-100°C to remove moisture contained in the vegetable raw material; a-2) performing primary roasting of irradiating the vegetable raw material with far infrared rays until the temperature inside the far infrared roaster reaches a temperature range of 130-150°C to roast the vegetable raw material from which moisture has been removed; and a-3) performing secondary roasting of irradiating the vegetable raw material with far infrared rays until the temperature inside the far infrared roaster reaches a temperature range of 140-160°C to roast the vegetable raw material which has been subjected to the primary roasting, wherein the step c) comprises: c-1) adding an extraction solvent to the residue of the vegetable raw material to obtain a mixture; c-2) filtering the mixture to obtain a filtrate; and c-3) concentrating the filtrate. a) roasting a vegetable raw material by far infrared rays; b) expressing the roasted vegetable raw material to obtain an oil or fat composition containing a first active ingredient; c) obtaining an extract containing a second active ingredient from a residue of the vegetable raw material remaining after expression; and d) mixing the oil or fat composition with the extract, wherein the step a) comprises: a-1) introducing the vegetable raw material into a far infrared roaster and irradiating the vegetable raw material with far infrared rays until the temperature inside the far infrared roaster reaches a temperature range of 80-100°C to remove moisture contained in the vegetable raw material; a-2) performing primary roasting of irradiating the vegetable raw material with far infrared rays until the temperature inside the far infrared roaster reaches a temperature range of 130-150°C to roast the vegetable raw material from which moisture has been removed; and a-3) performing secondary roasting of irradiating the vegetable raw material with far infrared rays until the temperature inside the far infrared roaster reaches a temperature range of 140-160°C to roast the vegetable raw material which has been subjected to the primary roasting, a-1) introducing the vegetable raw material into a far infrared roaster and irradiating the vegetable raw material with far infrared rays until the temperature inside the far infrared roaster reaches a temperature range of 80-100°C to remove moisture contained in the vegetable raw material; irradiating the vegetable raw material with far infrared rays until the temperature inside the far infrared roaster reaches a temperature range of 80-100°C to remove moisture contained in the vegetable raw material; a-2) performing primary roasting of irradiating the vegetable raw material with far infrared rays until the temperature inside the far infrared roaster reaches a temperature range of 130-150°C to roast the vegetable raw material from which moisture has been removed; and a-3) performing secondary roasting of irradiating the vegetable raw material with far infrared rays until the temperature inside the far infrared roaster reaches a temperature range of 140-160°C to roast the vegetable raw material which has been subjected to the primary roasting, wherein the step c) comprises: c-1) adding an extraction solvent to the residue of the vegetable raw material to obtain a mixture; c-2) filtering the mixture to obtain a filtrate; and c-3) concentrating the filtrate. c-1) adding an extraction solvent to the residue of the vegetable raw material to obtain a mixture; c-2) filtering the mixture to obtain a filtrate; and c-3) concentrating the filtrate.