PURPOSE: A method of manufacturing a fruit sauce for stir-fried rice cake is provided to remove unpleasant taste by using the minimum amount of red pepper paste, and to maximize the flavor and texture by mixing additives having fruit taste or fruit flavor. CONSTITUTION: A method of manufacturing a fruit sauce for stir-fried rice cake comprises the following steps: 6.2-10.5g of starch syrup, 6.3-10.05g of fructose, and 0.25-1.32g of vegetable flavor oil are heated at 110-120 deg. C for 15-20 minutes； 13.4-16.5g of purified water, 14.6-18.7g of white sugar, and 0.25-1.32g of vegetable taste oil are added to the resulted product and heated at 38-42 deg. C for 10-18 minutes； 0.12-0.35g of paprika, 0.1-0.25g of capsaicin, and 0.1-2.3g of beef powder are added to the resulted product and heated 45-56 deg. C for 34-45 minutes； 11.4-14.2g of soy sauce, 4.2-8.6g of red pepper paste, 8.6-12.7g of red pepper powder, 1.2-3.2g of beef seasoning powder, 0.21-1.2g of pepper, and 0.02-0.21g of malic acid are added to the resulted product and heated at 85-90 deg. C for 25-32 minutes； and 5.5-11.6g of onion, 1.5-3.6g of garlic, 2.7-4.2g of apple puree, 1.0-2.5g of pineapple puree, and 1.0-2.5g of apple concentrate are added to the resulted product and heated at 95-100 deg. C for 15-23 minutes. [Reference numerals] (AA) Mixing/heating starch syrup, fruit sugar, and vegetable flavor oil； (BB) Introducing purified water, white sugar, and vegetable flavor oil, and heating； (CC) Introducing paprika, capsaicin, and beef powder, and heating； (DD) Introducing soy sauce, red pepper paste, red pepper powder, beef seasoning powder, pepper, and malic acid, and heating； (EE) Introducing onion, garlic, apple puree, pineapple puree, apple concentrate본 발명은 떡볶기용 소스 및 그 제조방법에 관한 것으로서, 특히 떡볶기용 소스는 정백당 14.6~18.7g, 정제수 13.4~16.5g, 간장 11.4~14.2g, 고추분말 8.6~12.7g, 과당 6.3~10.05g, 양파 5.5~11.6g, 물엿 6.2~10.5g, 고추장 4.2~8.6g, 마늘 1.5~3.6g, 야채맛 오일 0.25~1.32g, 쇠고기 조미분말 1.2~3.2g, 소고기분말 0.1~2.3g, 사과산 0.02~0.21g, 후추 0.
