The present invention relates to jajangmyeon, wherein a jajang source is manufactured by using beef tallow (herein referred to as &primeUji&prime) extracted while beef is thinly sliced and roasted, and in which roasted beef is placed as a garnish. A method for manufacturing the jajang source comprises: a beef brisket processing step of preferably using a beef brisket which is a specific area of the beef, and slicing the beef brisket to a thickness of 0.3-0.8 mm a beef brisket Uji extracting step of extracting Uji from the processed beef brisket an Uji processing step of removing odors of Uji by inserting a soy sauce, minced ginger, and crushed garlic and removing the roasted beef brisket in the Uji extracting step a mixed oil processing step of inserting vegetable edible oil into processed Uji and heating the same, and mixing Uji which is animal oil with vegetable edible oil a vegetables frying step of permeating moisture while vegetables are cooked by inserting the vegetables such as onions, potatoes, cabbage, or the like into the mixed oil and a concentration adjusting step of frying by inserting sugar, Chunjang, natural condiment, and thin potatoes starch when the vegetables are cooked, and adjusting the concentration of a source by inserting a small amount of the thin potatoes starch. As pork among 12 kinds designated as food containing allergenic ingredients in Korea Ministry of Food and Drug Safety (MFDS) is not used, public health is promoted. A flavor of oil (fat) from the beef brisket has properties of allowing a user to feel aromatic. The quality of meat located as a garnish improves a texture of food due to a chewing tasty.COPYRIGHT KIPO 2016본 발명은 소고기를 얇게 썰어 구우면서 추출되는 소기름(이하 "우지"라 함)을이용하여 짜장소스를 제조하고, 구워진 소고기가 고명으로 얹어지는 짜장면에 관한 것이다. 상기 소고기는 특정부위인 차돌박이를 이용하는 것이 바람직하며, 상기 차돌박이를 두께 0.3mm~0.8mm로 슬라이스 하는 차돌박이가공단계 상기 가공된 차돌박이에서 우지를 추출하는 차돌박이 우지추출단계 상기 우지추출단계에서 구워진 차돌박이를 건저내고 간장과 다진생강 및 다진마늘을 투입하여 우지의 잡내를 제거하는 우지가공단계 가공된 우지에 식물성식용유를 투입하여 가열시키면서 동물성기름인 우지와 식물성식용유를
