PURPOSE: Pork bulgogi sauce and a cooking method of pork bulgogi using the same are provided to improve the flavor of food, to be able to do mass production and preservation, and to be suitable for manufacturing food having a consistent taste.CONSTITUTION: Pork bulgogi sauce is manufactured by mixing 50-100 parts by weight of red pepper paste, 30-70 parts by weight of liquor, 30-70 parts by weight of Japanese apricot juice, 30-70 parts by weight of white sugar, 20-45 parts by weight of starch syrup, 10-25 parts by weight of red pepper powder, 3-15 parts by weight of purified water, 0.3-1.2 parts by weight of black pepper powder and 0.3-1.2 parts by weight of ginger extract powder to 100 parts by weight of soy sauce. Pork is seasoned with the pork bulgogi sauce. Oil, garlic and rice cake are added to the seasoned pork and heated. At least one vegetable is additionally added to the pork mixture of the previous step and heated. A stir-frying sauce is further added to the pork mixture of the previous step and heated. Starch is added to the pork mixture of the previous step. The vegetable includes onion, shiitake, Beech mushroom, King oyster mushroom, Auricularia auricula judae, red bell pepper, broccoli and sweet potato.COPYRIGHT KIPO 2013본 발명은 음식의 풍미를 증진시키는 돼지불고기 소스 및 이를 이용한 돼지불고기 조리 방법에 대한 것이다. 본 발명의 돼지불고기 소스는 음식에 일관된 맛과 향을 제공할 수 있으며, 대량 생산 및 장기 보관이 가능하다.
