According to the present invention, a manufacturing method of a seasoning sauce for buldak (hot and spicy chicken) comprises a first mixture manufacturing step of mixing seedless Cheongyang red pepper powder which has been kept frozen and seedless red pepper powder which has been kept frozen, followed by performing a sterilization process for 1-3 hours to obtain a first mixture a second mixture manufacturing step of mixing sugar and a synthetic seasoning with the first mixture, followed by performing a sterilization process for 1-3 hours to obtain a second mixture a third mixture manufacturing step of heating a diluted Japanese apricot solution in which a Japanese apricot extract and water are mixed in the ratio of 1:12 under the condition of 120°C, mixing the diluted Japanese apricot solution which has been heated and the second mixture, and swirling a mixture of the diluted Japanese apricot solution and the second mixture while heating the mixture at 50-80°C for 20-30 minutes to obtain a third mixture a fourth mixture manufacturing step of aging the third mixture under the condition of 18-25°C for 1 hour, followed by aging the third mixture under the condition of 4-5°C for 1 hour to obtain a fourth mixture a fifth mixture manufacturing step of heating a diluted ionic starch syrup solution in which ionic starch syrup and water are mixed in the ratio of 1:2.4 under the condition of 120°C, mixing the diluted ionic starch syrup solution which has been heated and the fourth mixture, and swirling a mixture of the diluted ionic starch syrup solution and the fourth mixture while heating the mixture at 50-80°C for 10 minutes to obtain a fifth mixture and a buldak seasoning sauce manufacturing step of aging the fifth mixture under the condition of 18-25°C for 1 hour, followed by aging the fifth mixture under the condition of 4-5°C for 1 hour.COPYRIGHT KIPO 2015본 발명에 따른 불닭 양념소스 제조방법은, 냉동 보관된 씨없는 청양고춧가루 및 냉동 보관된 씨없는 고춧가루를 혼합한 후, 1시간 내지 3시간 동안 살균처리하는 제1
