PURPOSE: A manufacturing method of a sauce for tteokbokki is provided to adjust the hot taste according to the amount of Cheongyang chili peppers added. CONSTITUTION: A manufacturing method of a sauce for tteokbokki comprises the following steps. Prepare 1.3kg of dark soy sauce, 9kg of starch syrup, 3kg of red pepper powder, 20-75g of Cheongyang chili pepper powder, 100g of MSG, 90g of white pepper, 360g of beef flavored soup stock, 40g of ginger powder, 640g of natural soda pop, 1kg of ground garlic, 1kg of red pepper paste, 150g of sweet rice wine, 150g of wine, and 2.5kg of sugar. Put the ingredients in a fixed size container, and stir to be mixed. Seal the container and age it at room temperature for 24-48 hours. Open the aged ingredients, stir, mix, seal, and age it again at room temperature for 7-10 days. The first aging step comprises the following details: Age for 24 hours during the summer season from June to September, age for 36 hours during the spring season from March to May and the fall season from October to November, age for 48 hours during the winter season from December to February. The second aging step comprises the following details: Age for 7 days during the summer season from June to September, age for 8 days during the spring season from March to May and the fall season from October to November, age for 10 days during the winter season from December to February. Curry powder is included more during the ingredient preparation step.본 발명은 떡볶이용 소스 제조방법을 개시한다.본 발명은, 20Kg의 떡볶기용 소스의 제조를 기준으로 하여, 진간장1.3Kg, 물엿9Kg, 고춧가루3Kg, 청양 고춧가루20～75g, 미원100g, 백후추90g, 쇠고기 다시다360g, 생강가루40g, 천연사이다640g, 간마늘1Kg, 고추장1Kg, 맛술150g, 포도주150g, 설탕2.5Kg의 재료를 준비하는 재료 준비단계와； 상기 준비된 재료를 소정크기의 통에 담고 골고루 섞일 수 있도록 젓는 혼합단계와； 상기 혼합된 재료가 담기 통을 밀폐시키고 이를 24～48시간 실온에서 숙성시키는 제1차 숙성단계와； 상기 1차 숙성된 재료를 개방시키고 다시 고르게 저어 혼합시키고 이를 밀폐하여 7～10일간 실온에서 숙성시키는 제2차 숙성단계；를 거쳐 제조되는 것을 특징으로 하는 것으로서, 다양한 재료를 혼합하여 복수의 숙성 과정을 거친 것이기 때문에 매우 감칠맛나는 소스를 제공할 수 있을 뿐만 아니라 이에 더하여 청량 고춧가루의 첨가량 조절에 따라 매운 맛을 조절할 수 있도록 함으
