A method of preparing a kimchi sauce that includes common kimchi ingredients as main ingredients and may be added in various dishes is provided. The method includes: a pre-treatment process of cutting a Chinese cabbage and grinding garlic a first process of adding starch syrup, white sugar, L-sodium glutamate, citric acid, refined salt, capsicum, perillar oil, roasted sesame seed, grapefruit extract, and at least two of ingredients and heating the mixture to obtain a first process product a second process of adding modified starch, xanthan gum, and oleoresin paprika to the first process product, uniformly mixing to obtain a mixture, and heating the mixture for gelatinization to thicken the mixture as a second process product cooling the second process product adding a fermented vinegar and an alcohol to the cooled product and uniformly mixing to obtain a mixture filling a packing container with the mixture using a filler and refrigerating.
