Discloses are a method for preparing sauce for stir-fired rice cake and sauce for stir-fired rice cake prepared thereby. According to an exemplary embodiment of the present invention, the method for preparing sauce for stir-fired rice cake comprises: a step (a) of preparing rice red pepper paste by mixing red pepper powder, puffed rice, malted rice, fermented soybean powder, salt, and water； a step (b) of preparing rice syrup by mixing wet rice powder, liquefying enzymes, and malt； a step (c) of putting heads of dried Pollack, anchovy, kelp, and dried prawns into water, boiling the water, and filtering the heads of dried Pollack, the anchovy, the kelp, and the dried prawns out of the water to prepare seafood broth； a step (d) of putting apples and pineapples respectively into water, boiling the water, filtering the apples and the pineapples out of the water, and preparing an apple concentrate and a pineapple concentrate, respectively； and a step (d) of mixing 30 wt% of the red pepper powder, 20 wt% of the red pepper paste, 5 wt% of the rice syrup, 5 wt% of the apple concentrate, 3 wt% of the pineapple concentrate, 2 wt% of hot red pepper powder, 5 wt% of soy sauce, 5 wt% of sugar, 5 wt% of salt, 5 wt% of garlic, and 15 wt% of the seafood broth. According to the present invention, the sauce for stir-fired rice cake is prepared by using puffed rice and tofu, thereby having enhanced flavor and taste and improving digestion and absorption. As the rice syrup and the fruit concentrates are used in the sauce for stir-fried rice cake, an amount of sugar used in the sauce may be reduced, and it is possible to taste a variety of sweat tastes.COPYRIGHT KIPO 2018떡볶이용 소스의 제조방법 및 상기 방법으로 제조된 떡볶이용 소스가 개시된다. 본 발명의 일 실시예에 따른 떡볶이용 소스의 제조방법은 (a) 고춧가루, 팽화미, 쌀누룩, 메주가루, 소금 및 물을 혼합하여 쌀 고추장을 제조하는 단계； (b) 습식 쌀가루, 액화효소, 및 엿기름을 혼합하여 쌀 조청을 제조하는 단계； (c) 황태머리, 멸치, 다시마, 및 건새우를 물에 넣고 끓인 후 걸러 해물 다시 용액을 제조하는 단계； (d) 사과와 파인애플을 각각 물에 넣고 끓인 후 여과하여 사과즙 농축액과 파인애플 농축액을 제조하는 단계； 및 (d) 고춧가루 30중량%, 상기 쌀고추장 2
