The present invention relates to a soup stir-fried rice cake sauce composition and a method for producing the same. More specifically, when a soup stir-fried rice cake sauce is produced, malt-containing water obtained by adding cold water in a caldron and by adding and decocting malt therein is heated to 90°C in the caldron, and is cooled to 40 to 42°C. Then, red pepper powder, starch, roasted salt, vegetables including spring onion and onion, ground pepper, sugar, and seasoning are added, mixed by a mechanical whipping device, and aged at room temperature for 1 to 2 days. Accordingly, a savory taste and a deep taste can be applied to a soup stir-fried rice cake, and a stale taste can be removed therefrom. By adding malt when a soup stir-fried rice cake sauce is produced, the digestion of consumers who produce and eat a soup stir-fried rice cake can be helped, and the stomachs of the consumers can be warmed. Also, appetite can be stimulated. When a soup stir-fried rice cake sauce is produced, unlike conventional times, red pepper paste is not used, but fine red pepper powder of 1 mesh is added. Accordingly, consumers can feel softness compared when the consumers eat a stir-fried rice cake produced by a conventional sauce made of red pepper paste. Red pepper powder added when a soup stir-fried rice cake sauce is produced has plenty of vitamins A, B, and C, so skin beautification can be helped. Capsycine components contained in red pepper stimulate the secretion of a digestive fluid, promote a digestive function, and decompose fat, so obesity can be prevented.COPYRIGHT KIPO 2017본 발명은 국물 떡볶이 소스의 조성물 및 그 제조방법에 관한 것으로서, 보다 상세하게는 국물 떡볶이 소스를 제조할 때, 찬물을 가마솥에 넣고 엿기름을 넣어 우려낸 엿기름을 포함하는 물을 가마솥에서 90℃까지 가열한 다음 40 내지 42℃까지 냉각시킨 후 고춧가루와, 전분과, 볶은 소금과, 파, 양파를 포함하는 야채와, 후추, 설탕, 조미료를 넣고 기계식 휘핑기로 섞어준 다음 1일 내지 2일 동안 실온에서 숙성하여 줌으로써, 국물 떡볶이에 감칠맛과 깊은 맛을 줄 수 있음은 물론 텁텁함을 없앨 수 있고, 국물 떡볶이 소스를 만들 때 엿기름을 넣어줌으로써, 국물 떡볶이를 제조하여 먹는 사람들의 소화를 돕고 위를 데워줌은 물론 입맛을 돋우어 줄 수 있으며, 국물 떡볶이 소스를 만들 때 기존과 같이
