PURPOSE: Stir-frying sauce and a cooking method of bulgogi(sliced and seasoned beef barbeque) using the same are provided to manufacture the stir-frying sauce including seafood sauce, purified water, soy sauce, white sugar, fish liquid pickle, liquor, starch syrup, and black pepper powder.CONSTITUTION: Stir-frying sauce is manufactured by mixing 40-70 parts by weight of purified water, 10-20 parts by weight of soy sauce, 5-15 parts by weight of white sugar, 3-12 parts by weight of fish liquid pickle, 2-8 parts by weight of liquor, 2-8 parts by weight of starch syrup, and 0.05-0.3 parts by weight of black pepper powder to 100 parts by weight of seafood sauce. Meat is seasoned with bulgogi sauce. Oil, garlic, and rice cake are added to the seasoned meat and heated. At least one vegetable is additionally added to the meat mixture of the previous step and heated. The stir-frying sauce is further added to the meat mixture of the previous step and heated. Starch is added to the meat mixture of the previous step. The seafood sauce is manufactured by the following steps: adding materials including 100 parts by weight of oyster, 10-200 parts by weight of abalone, 50-300 parts by weight of onion, and 10-80 parts by weight of garlic to a mixture of kelp extract and soy sauce storing at a refrigeration temperature for 1-3 days and heating and separating liquid.COPYRIGHT KIPO 2013본 발명은 음식의 풍미를 증진시키는 볶음 소스 및 이를 이용한 불고기 조리 방법에 대한 것이다. 본 발명의 볶음 소스는 음식에 일관된 맛과 향을 제공할 수 있으며, 대량 생산 및 장기 보관이 가능하다.
