PURPOSE: A manufacturing method of grain sauce is provided to enrich the sauce with nutrients and to manufacture a nutrient rich grain sauce which is dipped or spread on Korean rice cake or bread. CONSTITUTION: 2.675 parts by weight of onion, 0.15 parts by weight of kelp, 1.65 parts by weight of spring onion, 8.625 parts by weight of pear, and 1.75 parts by weight of apples are added to 100 parts by weight of water and heated. After the water is boiled, the water is heated for 2 more hours, and the onion, kelp, spring onion, and apples are removed to manufacture dashi broth. 39 parts by weight of tofu, 17.5 parts by weight of peanuts, 5 parts by weight of soybean paste, 5 parts by weight of powdered sesame, 30 parts by weight of milk, 25 parts by weight of oligosaccharide, 37.5 parts by weight of honey, 2.5 parts by weight of salt, 7.5 parts by weight of starch, and 25 parts by weight of water are added to 100 parts by weight of the dashi broth, and blended to manufacture a crushed mixture material. 100 parts by weight of barley, 100 parts by weight of adlay, 100 parts by weight of red beans, 80 part by weight of glutinous rice, 50 parts by weight of mung beans, 80 parts by weight of unpolished rice, 100 parts by weight of corn, 50 parts by weight of black rice, 50 parts by weight of foxtail millet, 50 parts by weight of hog millet, 40 parts by weight of black soybean, and 50 parts by weight of black sesame are steeped in water at room temperature for 3 hours. The steeped grains are pulverized to manufacture pre-processed cereal. The pre-processed cereal is baked in a low heat for 5 minutes. The crushed mixture material is added to the baked pre-processed cereal and heated. Once the crushed mixture is boiling, the crushed mixture is heated for 5 more minutes at a low heat. [Reference numerals] (AA) Start； (BB) End； (S110) Step of generating a dashi broth； (S120) Step of generating a crushed material by adding various materials into the dashi broth； (S130) Step of ge
