PURPOSE: A production method of tteokbokki (rice cake in hot sauce) sauce is provided to improve the digestive power of tteokbokki, and to prevent the soupy taste.CONSTITUTION: 1-3 parts by weight of garlic and 7-12 parts by weight of pineapple puree are mixed and crushed. The crushed product is mixed with red pepper paste sauce. The mixture is aged for 3-4 days. The red pepper paste sauce contains 5-15 parts by weight of red pepper powder, 12-22 parts by weight of red pepper paste with rice, 8-18 parts by weight of starch syrup, 1-5 parts by weight of soy sauce, 20-30 parts by weight of sugar, 7-1 parts by weight of carbonated drink, 0.5-1.5 parts by weight of salt, and 3-7 parts by weight of oyster sauce. The mixture of the crushed product and the red pepper paste sauce is double-boiled before aging.COPYRIGHT KIPO 2013[Reference numerals] (AA) Start (BB) Mix and finely crush garlic and pineapple puree (CC) Crushing step S1 (DD) Add and mix predetermined amount of red pepper powder, red pepper paste sauce, soy sauce, carbonated drink, sugar, salt, and oyster sauce with the product of S1 step (EE) Mixing step S2 (FF) Double-boil the mixture to dissolve and blend every ingredient (GG) Double-boiling step S3 (HH) Ferment the mixed sauce at room temperature (20-25°C), for 72 hours (II) Fermenting step S4 (JJ) End본 발명은 떡복이 소스 및 그 제조방법에 관한 것으로, 본 발명의 일 실시예인 떡복이 소스 제조방법은 갈아놓은 마늘과 과일에 쌀 고추장, 탄산음료, 굴소스 등이 포함된 고추장 소스를 혼합하여 중탕 등의 방법으로 잘 섞은 후, 상온에서 일정시간 숙성시키는 단계를 포함한다.
