PURPOSE: Kimchi sauce and a producing method of kimchi barbecue using thereof are provided to age meat by dipping into the kimchi sauce before roasting with hardwood charcoal. CONSTITUTION: A producing method of kimchi barbecue using kimchi sauce comprises the following steps: dipping 1kg of elvan stone to 1kg of mineral water, and maintaining the constant temperature； injecting 50g of yeast into the mineral water, and adjusting the temperature at 35 deg C before adding 1kg of ethanol and aging； diluting the obtained alcohol extract； mixing salted Chinese cabbage, spring onion, red pepper powder, garlic, ginger, sugar, and the diluted alcohol extract to obtain seasonings； producing kimchi using the seasonings, and aging； cutting and drying the obtained kimchi to obtain kimchi flakes； mixing black pepper powder, the red pepper powder, the garlic, the onion, herbs, the diluted alcohol extract, and water to obtain a curing solution； mixing the curing solution, the kimchi flakes, the diluted alcohol extract, starch syrup, Japanese apricot juice, and red pepper paste to obtain the kimchi sauce； aging meat in the kimchi sauce for 12 hours； and roasting the aged meat in an oven at 200 deg C for 10 minutes, and with hardwood charcoal for 10 minutes.본 발명은 깨끗이 세척한 육류를 먹기 좋은 크기로 절단을 하여 염지액을 만들어 염지액에, 12시간 이상 숙성시킨 육류를 오븐 구이기에 넣어 200℃ 10분간 익혀낸 후, 익혀낸 육류를 김치소스를 앞뒤로 발라가면서 10분간 노릇하게 참숯으로 구워서 김치소스에 구운 육류 바베큐를 버무려 가열된 돌판에 살짝 끓여서 제조된 김치소스 및 그를 이용한 김치바베큐의 제조방법에 관한 것이다.
