The present invention relates to homogenized gel-type seasoned red-pepper sauce for yukgaejang (spicy beef stew) which is suitable for mass production, while having the improved quality uniformity and ease of use. More specifically, the present invention relates to homogenized gel-type seasoned red-pepper sauce for yukgaejang which includes fat, fresh seasonings, and dried seasonings in a weight ratio of 1 : 0.8-1.2 : 0.9-1.5. Also, the present invention relates to a manufacturing method of the homogenized gel-type seasoned red-pepper sauce for yukgaejang which comprises the following: (A) a liquid fat preparation step of preparing liquid fat by heating 1 part by weight of fat for liquefying； (B) a mixed seasoning preparation step of pulverizing 0.8-1.2 parts by weight of fresh seasoning ingredients to a predetermined size, and mixing the same with 0.9 to 1.5 parts by weight of dried seasonings to prepare a mixed seasoning having a moisture content of 30 to 95%； (C) a step of mixing the prepared liquid fat and the mixed seasoning while stirring to homogenize, and cooling the mixture while stirring to obtain a homogeneous mixture； and (D) a step of gelling the homogeneous mixture at a predetermined temperature.본 발명은 대량생산에 적합하면서도 품질 균일성과 사용 편의성이 증대된 균질화된 겔형 육개장 다대기에 관한 것으로서, 보다 상세하게는 지방 : 생양념 : 건조양념 = 1 : 0.8~1.2 : 0.9~1.5 (중량비)를 포함하는, 균질화된 겔형 육개장 다대기에 관한 것이다.또한 본 발명은, (A) 1중량부의 지방을 가열하여 액상화하는 액상지방 준비단계； (B) 0.8~1.2중량부의 생양념 소재를 소정의 크기로 분쇄한 후, 0.9~1.5중량부의 건조양념을 혼합하여 수분함량 30~95%인 혼합양념 준비단계； (C) 상기 준비된 액상지방과 혼합양념을 혼합하면서 교반하여 균질화하고, 계속 교반하면서 냉각하여 균질혼합물을 얻는 단계； (D) 상기 균질혼합물을 소정의 온도에서 겔화하는 단계；를 포함하는 것을 특징으로 하는 균질화된 겔형 육개장 다대기의 제조방법에 관한 것이다.
