The present invention relates to a method for cooking and manufacturing sauce which is marinade. The method for cooking and manufacturing sauce includes: (A) a step of measuring and preparing a sauce ingredient including pepper powder, chili pepper powder, chopped garlic, and white salt； (B) a step of mixing sauce ingredients which have been measured and prepared； (C) a step of maintaining a state of a high temperature by heating and boiling beef tallow after putting the edible beef tallow into an iron pot； (D) a step of mixing the sauce ingredients so they stay in suspension by frying the sauce ingredients including the chili pepper powder and the pepper powder using the edible beef tallow of the high temperature by placing the edible beef tallow maintaining the state of the high temperature into the mixed sauce ingredient； and (E) a step of cooling the resulting matter passing through the (D) step. According to the present invention, the method for cooking and manufacturing sauce satisfies the taste of a consumer about soup and improves consumers′ preference by having the edible beef tallow and the chili pepper as base composition. The method for cooking and manufacturing sauce can cook and manufacture the sauce ingredients, such as the chili pepper, which is mixed well and stays in suspension. So, the method for cooking and manufacturing sauce provides both a hot taste and an aromatic taste and provides the sauce capable of improving the taste of the soup by keeping the pepper powder in suspension.본 발명은 양념장인 다데기를 조리하여 제조하는 제조방법에 관한 것으로서, (A) 고추가루, 청양고추가루, 다진 마늘, 정제염을 비롯한 양념재료를 계량하여 구비하는 단계； (B) 상기 계량하여 구비한 양념재료를 혼합하는 단계； (C) 식용우지를 가마솥에 넣은 후 가열하여 끓이고 고온의 상태를 유지하는 단계； (D) 상기 고온의 상태를 유지하는 식용우지를 혼합된 양념재료에 투입하여 고온의 식용우지를 통해 고추가루와 청양고추가루를 비롯한 양념재료를 볶아주도록 기능케 하여 양념재료들이 서로 겉돌지 않고 어울려 혼합되게 하는 단계； (E) 상기 (D)단계를 마친 결과물을 냉각시키는 단계；를 포함하는 것을 특징으로 한다.본 발명에 따르면, 식용우지와 고추가루를 기본 조성으로 하여 국물요리에 대한 소비자의 입맛을 만족시키고 기호도를 높여줄 수 있으며, 고추가루를 비롯한 양념재료들이 서로 겉돌지 않고 잘 혼합된 상태로 조리하여 제조할 수 있어 매콤
