The present invention relates to a method for manufacturing a sauce for tteokbokki and a sauce for tteokbok made thereby.The method for preparing a tteokbokki sauce according to the present invention comprises adding 250-350 parts by weight of seaweed, 50-150 parts by weight of anchovy and 350-550 parts by weight of the anchovy into 2 to 3 liters of purified water at a temperature of 85-95 Boiling for 20 to 30 minutes to prepare seaweed, adding seaweed, anchovy and radish into purified water and boiling to produce broth 50 to 150 parts by weight of onion, 50 to 150 parts by weight of onion, 50 to 100 parts by weight of jujube, and finely chopping 1 to 3 cm and mixing jujube, onion and green onion mixed with the broth 400 to 500 parts by weight of kochujang, 250 to 350 milliliters (ml) of soy sauce, and 150 to 250 parts by weight of brown sugar are mixed with the broth, and soy sauce and brown sugar are mixed into broth A primary aging step of aging the broth at a temperature of 22 to 26C for 70 to 80 hours to prepare a fermentation source And a second low temperature aging step of storing the sawn sauce in the first aging step in a temperature range of 1 to 4C in a cold storage room.According to the above-described configuration, the present invention can be easily enjoyed by consumers of various age groups, from children to the elderly. In response to the well-being era, It is able to approach the generations familiarly, and it can provide deep taste and flavor to the busy modern people by providing fresh texture and undamaged nutrients.본 발명은 떡볶이용 소스의 제조방법 및 이에 의해 제조된 떡볶이용 소스에 관한 것이다.본 발명에 따른 떡볶이용 소스의 제조방법은 다시마 250 내지 350 중량부, 멸치 50 내지 150 중량부 및 무 350 중량부 내지 450 중량부를 정제수 2 내지 3 리터(L)에 넣고 85 내지 95℃의 온도에서 20 내지 30분간 끓여서 육수를 제조하는 다시마, 멸치 및 무를 정제수에 넣고 끓여 육수를 제조하는 단계 양파 400 내지 500 중량부, 대파 50 내지 150 중량부 및 대추 50 내지 100 중량부를 준비하고, 1 내지 3cm로 세절하여 상기 육수에 혼합하는 대추, 양파 및 대파를 세절하여 육수에 혼합하는 단계 고추장 400 내지 500 중량부, 간장 250 내지 350 밀리리터(ml) 및 흑설탕 150 내지 250 중량부를 상기 육수에 혼합하는 고추장, 간장 및
