The present invention relates to sauce of Korean spicy rice cakes which has been developed to be best suited for a Korean taste by mixing a red pepper paste, which is a basic condiment of Korean spicy rice cakes, with a condiment unique to Kimchi wherein a red pepper powder is used so as to remove a soupy taste of a red pepper paste. A black sugar which has a sweet taste beneficial to health is used for the sake of health and an artificial flavor enhancer is rarely used. A condiment unique to Kimchi is prepared by using raw and fresh raw materials and used for the sauce, thereby replacing a palatable taste of chemical additives. A soft, deep and palatable taste is produced through a second low-temperature aging. A delicious spicy taste can be produced through a third low-temperature aging. Provided is a method for producing deliciously spicy Dukbokki (Korean spicy rice cakes) sauce which brings out a spicy taste of Korean spicy rice cakes, a traditional snack of Koreans, and which can easily appeal to foreigners and capture a taste of people over the world. The method comprises: a first blending of pulverizing and mixing a peeled onion, garlic, and ginger, and a cooking liquid, soy sauce, and fish sauce a step of mixing a red pepper paste, a red pepper powder, a colorless carbonated drink, vinegar, an artificial flavor enhancer, and black sugar a step of pulverizing the ingredients and preparing the first formulation by mixing the mixed and prepared ingredients, the ingredients, and water well a second aging step of aging 120 hours at low temperatures a third blending step of mixing the aged ingredients with the ingredients to produce a spice taste and a step of thirdly blending the sauce aged at low temperatures again with starch syrup, a red pepper power, sugar, an artificial flavor enhancer, and water.COPYRIGHT KIPO 2015본 발명은 떡볶이의 기본 양념인 고추장과 김치고유의 양념을 배합하여 한국인의 입맛에 가장 잘 맞게 개발된 떡볶이 소스로써 고추가루를 사용하여 고추장의 텁텁한맛을 줄였다. 건강을 생각하여 건강에 좋은 단맛을 내는 흑설탕을 사용하였고 화학조미료를 거의 사용하지 않
