The present invention relates to an allium hookeri sauce which can be consumed by adding allium hookeri, classified into leaf and stem vegetable of agricultural products, to meat or fish. More specifically, the allium hookeri sauce is prepared by the following processes: immersing allium hookeri in salt water having with a salinity of about 4% for 12 hours； washing the allium hookeri in purified water three times to remove salt water therefrom, and draining the same by using non-woven fabrics for 6 hours； injecting 30-40 wt% starch syrup to the allium hookeri, and mixing the same； draining the same again by using the non-woven fabrics for 6 hours after passing through a settling process for 6 hours； drying the same at 55-60°；C for 48 hours by using a hot air dryer； and pulverizing the allium hookeri into powders having a particle size of 200 mesh after the drying, and mixing, with respect to the weight of re-collected allium hookeri powders, 10-15 wt% of glutinous rice powders, 5-10 wt% of canola oil, 3-4 wt% of mustard, 25-30 wt% of chopped garlic, 5-10 wt% of salt, 5-10 wt% of sugar, 6-7 wt% of brewed vinegar, 10-15 wt% of concentrated apple and pear juice, 25-30 wt% of oligosaccharides, and heating the same for 20-30 minutes in a heating mixer. The allium hookeri sauce prepared by the method maintains the composition of a large amount of specific polyphenol that allium hookeri contains, and enables anyone to eat the same by making the sauce less bitter and spicy. Specifically, the present invention is effectively helpful for national dietary life by efficiently preventing cholesterol of fat, which is concerned to be generated due to excessive intake of meat, from being absorbed into the body by sprinkling the allium hookeri sauce on the meat.본 발명은 농산물의 엽경채소류로 분류되는 삼채(Allium Hookeri)를 육류 또는 생선류를 섭취할 때 첨가하여 섭취할 수 있는 삼채 소스에 관한 것으로서, 더욱 상세하게는 삼채를 소금을 용해한 약 4%의 염도의 소금물에 12시간 침전시키는 과정을 거친 후 소금물을 제거하기 위해 정제수로 3회 세척을 하고 부직포를 활용 6시간의 배수 과정을 거친 후 물엿 30~40중량%을 투입하여 배합하는
