According to the present invention, there is provided a method of manufacturing a canned food for kimchi stew, comprising the steps of: preparing a kimchi and aging the kimchi until the pH of the kimchi becomes 3.5 to 4.5 or less in a refrigerator set at 5 C A second step of vertically cutting the aged kimchi in a size of 2 to 5 cm by manual operation while maintaining the shape of the Kimchi in the first step A third step of dewatering the kimchi broth in the kimchi flakes cut in the second step Preparing a kimchi sauce containing kimchi juice, non-seasoned and purified water separated in the third step, sterilizing the kimchi sauce at 100 C and maintaining the temperature at 90 C A fifth step of adding cooking oil to the steam jacket of the double jacket and heating the cooking oil A sixth step of putting dehydrated kimchi dewatered in the third step into the steam pot of the double jacket heated in step 5 and roasting it with cooking oil A seventh step of preparing the roasted kimchi by mixing the pork meat or chongkukjang, the seasoning and the seasoning with the dehydrated kimchi roasted in the cooking oil in the sixth step An eighth step of filling 50 to 65 parts by weight of the roasted kimchi prepared in the seventh step and 35 to 50 parts by weight of the kimchi sauce prepared in the fourth step into a can, And a ninth step of putting the product temperature of the canned fish in the eighth step into the high pressure steam sterilizer while keeping the product temperature at about 90 C, sterilizing the product at 110 C for 20 minutes, and slowing down the steam pressure by the water sprayer, Its possible.The effect of the present invention is to provide a method of manufacturing a canned food for kimchi stew that can be circulated at room temperature for 3 years, and boiled water is added in an equal amount to instantly enjoy the kimchi stew.본 발명의 김치찌개용 통조림의 제조방법에 따르면, 김치를 제조하여 5℃로 설정된 냉장고에서 김치의 pH가 3.5~4.5 이하가 될 때까지 숙성시키는 제1과정 상기 제1과정에서 숙성된 김치를 포기김치의
