The present invention relates to a method for manufacturing porridge for making kimchi with increased sugar content and porridge for making kimchi manufactured by the same. The method for manufacturing porridge for making kimchi with increased sugar content comprises the following steps: (S1) mixing glutinous rice powder and wheat flour at a weight ratio of 2 : 1 to 9 : 1 (S2) mixing the mixture and water at a weight ratio of 1 : 8 to 1 : 10 and then heating the same at 90-95ºC for 3-5 minutes (S3) additionally adding 3-15 wt% of malt liquid dissolved water with respect to weight of the heated mixture to the heated mixture and (S4) performing saccharification of the mixture by refrigerating and storing the mixture for 2-5 days. The porridge for making kimchi manufactured according to the present invention can have increased sugar content, induces lactic acid bacteria to be stably fermented, and can increase sweet taste with hydrolyzed dextrin and glucose. Accordingly, when the porridge of the present invention is used to manufacture kimchi, the porridge can prevent kimchi from being excessively fermented, increases sweet taste of kimchi, is eaten by lactic acid bacteria, induces the lactic acid bacteria to stably perform fermentation, and thus can maintain a consistent taste of kimchi. In addition, the porridge for making kimchi not only provides appropriately sweet taste when kimchi is manufactured but also maintains saccharification during a post-fermentation period. Accordingly, the porridge for making kimchi supplements sweet taste, which becomes insufficient by lactic acid fermentation, and thus can be expected to be very advantageously used in a field related to sugar.COPYRIGHT KIPO 2017본 발명은 당도가 증강된 김치 제조용 풀의 제조방법 및 이에 따라 제조된 김지 제조용 풀에 관한 것으로, (S1) 찹쌀가루와 밀가루를 2 : 1 내지 9 : 1의 중량비로 혼합하는 단계 (S2) 상기 혼합물과 물을 1 : 8 내지 1: 10의 중량비로 혼합한 다음 90 내지 95의 온도에서 3 내지 5분간 가열하는 단계 (S3) 상기 가열된 혼합물에 엿기름을 녹인 물을 가열된 혼합물 중량대비 3 내지 15 중량%를 추가로 첨가하는 단계 및 (S4) 상기 혼합물을 2 내지 5일 동안 냉장
