The present invention relates to a method for manufacturing a soybean paste sauce for dried radish leaves. Specifically, the method for manufacturing a soybean paste sauce for dried radish leaves includes: a step of inputting a first mixture of water, an anchovy, and kelp into a container； a step of manufacturing an extract by extracting the first mixture for 30 minutes to 5 hours at a temperature of 50-100°C； a step of manufacturing a second mixture by inputting a soybean paste, anchovy powder, and kelp concentrate into the extract； a step of manufacturing a mixture liquid by mixing the second mixture for 10 minutes to 2 hours at a temperature of 60-100°C； and a step of obtaining a soybean paste source by filtering the mixture. According to the present invention, the method for manufacturing a soybean paste sauce for dried radish leaves is to provide food containing dried radish leaves having improved flavor and maintaining a unique taste and flavor. Also, according to the present invention, the method for manufacturing a soybean paste sauce for dried radish leaves provides a simple manufacturing method since the food containing the dried radish leaves can be used instantly when manufacturing the food containing the dried radish leaves. The method for manufacturing a soybean paste sauce for dried radish leaves not only can extend the product′s expiration date by packing and supplying only the sauce, but also can satisfy a consumer′s preference for prevention of adult diseases and health improvement since the unique taste and flavor of the dried radish leaves are not spoiled. 본 발명은 시래기용 된장 다대기의 제조방법에 관한 것으로, 더욱 상세하게는 물, 멸치 및 다시마의 제1혼합물을 용기에 투입하는 단계； 상기 제1혼합물을 50~100℃에서 30분~5시간 추출하여 추출액을 제조하는 단계； 상기 추출액에 된장, 멸치분말 및 다시마 농축액을 투입하여 제2혼합물을 제조하는 단계； 상기 제2혼합물을 60~100℃에서 10분~2시간 혼합하여 혼합액을 제조하는 단계； 및 상기 혼합액을 여과하여 된장 다대기를 수득하는 단계를 포함하는 시래기용 된장 다대기의 제조방법에 관한 것이다. 본 발명은 시래기가 가지는 고유의 맛과 향을 유지하면서 풍미가 향상된 시래기 함유 식품을 제공하기 위한 시래기용 된장 다대기의 제조방법을 제공할 수 있다. 또한 본 발명은 시래기 함유 식품을 제조하
