It is an object of the present invention to provide a nourishing sauce for nurungji and a method of preparing the same, which supplements the empty aftertaste of nurungji with a caloric taste when ingested, and enhances a bioactive substance. According to an aspect of the present invention to achieve this purpose, 25 to 32% by weight of dried grain powder, 15 to 18% by weight of Cheongyang dried red pepper, 3 to 6% by weight of cinnamon powder, 1 to 3% by weight of sucrose sulfur powder, turmeric powder Preparing 2 to 3% by weight, 2 to 3% by weight of mint powder, 2 to 4% by weight of Bacillus starter, 1 to 2% by weight of perilla oil, 2 to 6% by weight of salt, 25 to 32% by weight of purified water； 15 to 18% by weight of the Cheongyang dried pepper was prepared by soaking in 25 to 32% by weight of purified water at 60 ° C. for 1 hour, and then adding 2 to 4% by weight of the Bacillus starter to the extraction solution to prepare a mixed solution； Preparing a first mixture of 3 to 6% by weight of the cinnamon powder, 1 to 3% by weight of the ripened sulfur powder, 2 to 3% by weight of the turmeric powder, and 2 to 3% by weight of the peppermint powder； Preparing a second mixture by fermenting 25 to 32% by weight of the dried grain powder by stirring the mixed solution and the first mixture at 40 to 50 ° C. for 12 to 48 hours； And preparing a seasoning sauce by stirring 1 to 2% by weight of perilla oil and 2 to 6% by weight of the salt in the second mixture. In addition, it is characterized by a nourishing seasoning for Nurungji prepared by the above method.본 발명은 누룽지를 섭취할 때 칼칼한 맛으로 누룽지의 허전한 뒷맛을 보완하고 소화를 촉진시키며 생리활성 물질을 강화시킨 누룽지용 양념장 및 그 제조 방법을 제공하는 데 목적이 있다. 이러한 목적을 달성하기 위해 본 발명의 일 측면에 따르면, 말린 곡류 분말 25~32중량%, 청양 건고추 15~18중량%, 계피분말 3~6중량%, 숙지황분말 1~3중량%, 울금분말 2~3중량%, 박하분말 2~3중량%, 바실러스 스타터 2~4중량%, 들기름 1~2중량%, 소금 2~6중량%, 정제수 25~32중량%를 준비하는 단계； 상기 청양 건고추 15~18중량%는 60℃의 정제수 25~32중량%에 1시간 동안 우려낸 후 그 추출용액에 상기 바실러스 스타터 2~4중량%를 첨가하여 혼합용액을 준비하는 단계； 상기 계피분말 3~6중량%, 상기 숙지황분말 1~3
