PURPOSE: Pan-fried yellow tail with Cudrania tricuspidata sauce, and a manufacturing method thereof are provided to have various nutrients, and to secure the taste of the yellow tail without fishy smell and taste. CONSTITUTION: The yellow tail is cut and trimmed into 200-400g. The cut yellow tail is marinated with seasoning for 6-8 hours. Water is added to 100 parts by weight of yellow tail bone, and heat the mixture to be boiled down to 40-60% of yellow tail bone broth. 10-30 parts by weight of glutinous millet wine, Cudrania tricuspidata wine, and citron tea are added to the yellow tail bone broth, and 5-15 parts by weight of hijiki powder, 5-15 parts by weight of yogurt, 3-8 parts by weight of salt, 20-40 parts by weight of onion, and 20-40 parts by weight of green onion are added to the broth to boil extra 5-10 minutes to produce sauce. 50-70 parts by weight of raw hijiki, 30-50 parts by weight of black garlic, 50-70 parts by weight of peeled potato are prepared as additional materials. The marinated yellow tail is grilled for 10-20 minutes at 60-80 deg. C. 20-40 parts by weight of additional materials are heated for 5-10 minutes at 60-80 deg. C, and added to 100 parts by weight of yellow tail. 10-20 parts by weight of sauce are added to 100 parts by weight of heated yellow tail. The seasoning comprises 5-10 parts by weight of salt and pepper, 3-10 parts by weight of Tetragonia tetragonioides, and 30-50 parts by weight of flour based on 100parts by weight of Cudrania tricuspidata wine.본 발명은 방어의 맛을 그대로 살리면서도 특유의 비린 향과 맛을 제거하며 다양한 영양 성분이 첨가되어 남녀노소 누구나 부담없이 즐길 수 있는 꾸지뽕소스가 첨가된 방어 지짐에 관한 것으로, 보다 상세하게는, 방어를 손질하여 200g~400g 크기로 잘라 준비하는 단계와, 상기 준비된 방어에 양념장을 발라 6시간~8시간 동안 재워놓는 단계와, 방어뼈, 오메기주, 꾸지뽕주, 당유자차, 마른톳가루, 요구르트, 소금, 양파, 대파를 포함하여 제조되는 소스를 준비하는 단계와, 청고사리, 생톳, 흑마농, 알감자를 포함한 곁들임 재료를 준비하는 단계와, 상기 양념장이 재워진 방어를 60℃~80℃의 약한 불로 10분~20분 동안 굽는 단계와, 상기 방어 100중량부에 대하여 준비된 곁들임 재료 20~40중량부를 60℃~80℃의 약한 불로 5~10분 동안 가열하고 구워진 방어에 곁들이는 단계 및 상기 방어 100중량부에 대하여 준비된 소스 10~20중량부를 구워진 방어에 첨가
