The present invention provides a sauce for instantly stir-frying small octopus and a manufacturing method thereof. The sauce enables a user to very conveniently perform a cooking work as compared with a conventional manufacturing method frequently using fire, because the cooking work uses fire only for making a stock when the sauce for stir-frying the small octopus is made. Further, according to the present invention, accidents due to fire during cooking can be minimized and the user can feel excellent taste as compared with the conventional sauce for stir-frying small octopus. The sauce is manufactured by mixing, with respect to 100 parts by weight of a stock, a primary material made by mixing 41-42 parts by weight of red pepper powder, 24-25 parts by weight of spicy red pepper powder, 0.8-0.9 parts by weight of black pepper powder, 32-34 parts by weight of sugar, 9-10 parts by weight of chemical seasoning, and 24-35 parts by weight of artificial flavor enhancer a secondary material made by mixing 49-50 parts by weight of crushed garlic, 16-17 parts by weight of crushed onion, and 24-25 parts by weight of soy sauce a tertiary material made by mixing 49-50 parts by weight of red pepper paste and 100-110 parts by weight of refined water-based starch syrup and a quaternary material made by mixing 16-17 parts by weight of crushed apple, 16-17 parts by weight of crushed pear, and 16-17 parts by weight of crushed pineapple.COPYRIGHT KIPO 2016본 발명에 따른 즉석 낙지볶음용 소스 및 그 제조방법은 낙지볶음용 소스의 제조방법시 가스불에 대워 조리하는 작업이 육수의 제조시 외에 발생되지 않아 불을 많이 사용하는 기존 제조방법과 비교시 그 조리작업을 매우 편리하게 수행하고, 더불어 조리시 불에 의한 안전사고를 최소화시키며 기존 낙지볶음용 소스와 비교시 훨씬 좋은 맛을 내는 효과가 있다.
