Allium hookeri(A. hookeri) is a condiment herb used as food and medicine in Myanmar, India, and China, and its cultivation has also recently taken place in Korea. Although it is well known that the methylsulfonylmethane compound with high potency is abundant in the root of A. hookeri, research on its physiological activity is insufficient as of now. This study examines the antioxidant and antimicrobial activity, as well as the anti-inflammatory effect, of 70% ethanol extracts and water extracts of A. hookeri root. We evaluated the impact of water extract from A. hookeri root on the storability of seasoned pork by storing the pork with the added water extract at 4℃ for 21 days, for the purpose of evaluating its potential as a functional food material. A. hookeri root water extracts revealed antioxidant activity(total polyphenol and DPPH and ABTS radical scavenging activity) that was superior to that of 70% ethanol extracts(p<0.05). The 70% ethanol extracts and water extracts of A. hookeri root showed antimicrobial activity against food-borne Staphylococcus aureus bacteria that was about 1/400 times that of vancomycin. A chemical composition analysis was conducted on pork seasoned with sauce containing 5%, 10%, and 15% water extracts. The moisture and crude ash contents significantly decreased as the amount of added water extract increased(p<0.05), with the highest crude protein content in the 10% group. Although the pH of the seasoned pork did not show any difference among the groups until the 6th day of storage, the pH became significantly higher as the amount of added water extracts increased from the 9th day of storage. While the acidity of the seasoned pork proportionately increased in the early stages of storage, it began to significantly decrease as the added amount was increased after day12(p<0.05). Although the total number of bacteria in the seasoned pork continuously increased during storage, the growth of bacteria was significantly restricted as the A. hookeri root water extracts were increased(p<0.05). On sensory evaluation, seasoned pork with 10% A. hookeri root water extract attained the highest scores for taste, texture, and overall acceptance(p<0.05). To measure cell toxicity, Raw 264.7 cells were treated with 125 ~ 4,000 μg/mL concentrations of 70% ethanol extracts and water extracts, separately. According to the results, cell toxicity was observed in the groups with 2,000 μg/mL and 4,000 μg/mL of 70% ethanol extract treatment, while water extracts showed cell viability of over 100% in all of the concentrations. In the case of concentrations without cell toxicity (less than 4,000 μg/mL), water extracts restricted nitric oxide generation by about 7% ~ 30% compared to the control group. The creation of inflammatory cytokine TNF-α also decreased by about 45% ~ 60% in the 31.25 ~ 1,000 μg/mL concentrations(p<0.05). In summary, A. hookeri water extracts have antioxidant activity, antimicrobial activity, and anti-inflammatory effects that help to improve the quality characteristics of seasoned pork, with potential as natural preservatives that restrict bacteria growth. With regard to the amount of extract, 10% is thought to be the most appropriate level to minimize changes of seasoned pork during storage and to improve its sensory quality.