According to the present invention, a manufacturing method of canned stir-fried kimchi comprises: a first step of manufacturing kimchi, and aging the same at a temperature of 5°C for at least two months so that the pH of the kimchi becomes 3.5-4.5: a second step of vertically cutting the kimchi aged in the first step by a length of 2-5 cm via a manual process a third step of removing kimchi liquid from the kimchi vertically cut in the second step a fourth step of putting cooking oil into a double jacketed steam cooker and boiling the cooking oil a fifth step of putting dehydrated kimchi obtained in the third step into the double jacketed steam cooker heated in the fourth step, and firstly stir-frying the dehydrated kimchi in the cooking oil a sixth step of mixing the dehydrated kimchi stir-fried in the cooking oil in the fifth step, garlic, sugar, and perilla seed oil, and performing a stir-frying process to manufacture stir-fried kimchi a seventh step of filling a can with the stir-fried kimchi manufactured in the sixth step, and performing a seaming process by a seaming machine and an eighth step of putting canned stir-fried kimchi obtained via a seaming process in the seventh step into an autoclave sterilizer, sterilizing the canned stir-fried kimchi at 110°C for 20 minutes, and performing a sprinkling and cooling process. According to the present invention, provided is a manufacturing method of canned stir-fried kimchi, which prevents the deterioration of stir-fried kimchi, or the like, thereby enhancing the stability of stir-fried kimchi and increasing the shelf life of stir-fried kimchi up to at least 36 months. In addition, users can conveniently and easily carry stir-fried kimchi and store the same. The users can safely eat stir-fried kimchi which has the specific taste, color, and flavor of kimchi and is free from a bad smell.COPYRIGHT KIPO 2016본 발명의 볶음김치 통조림의 제조방법에 따르면, 김치를 제조하여 5℃의 온도에서 2개월 이상 숙성시켜 김치의 pH가 3.5 ~ 4.5가 되게 하는 제1과정 상기 제1과정에서 숙성된 김치를 수동
