The present invention relates to tteok-bokki (stir-fried rice cake) sauce and a method for manufacturing the same. More specifically, the method for manufacturing tteok-bokki sauce comprises the following steps: manufacturing fermented sauce mixing the fermented sauce, manufactured in the step above, with soybean sauce, red chili pepper paste, starchy syrup, minced garlic, sugar, red chili pepper powder, onion, and refined salt and refrigerating and aging the same for 24 hours and completing the tteok-bokki sauce by adding purified water and soda to the refrigerated and aged sauce. The tteok-bokki sauce comprises a mixture of 15 parts by weight of the fermented sauce, 10 parts by weight of soybean sauce, 35 parts by weight of red chili pepper paste, 6 parts by weight of starchy syrup, 1 part of minced garlic, 5 parts by weight of sugar, 6 parts by weight of red chili pepper powder, 10 parts by weight of onions, and 0.1 part by weight of refined salt, 3.9 parts by weight of soda, and 8 parts by weight of purified water. According to the present invention, the tteok-bokki sauce can be manufactured at low cost and in an easy manner. Therefore, a user can cook tteok-bokki at home. In addition, when the tteok-bokki sauce is manufactured, starch polysaccharide of red chili pepper paste, rice cakes, and so on are decomposed to maltose as disaccharide by the fermented sauce. Consequently, the tteok-bokki sauce can be beneficial for health by reducing calories and the amount of sugar in the product.COPYRIGHT KIPO 2017본 발명은 떡볶이용 소스 및 그의 제조방법에 관한 것으로, 상세하게는 발효소스를 제조하는 단계와, 상기 단계에서 제조된 발효소스에 진간장, 고추장, 물엿, 다진마늘, 정백당, 고추가루, 양파, 정제소금을 혼합하여 24시간 냉장 숙성하는 단계와, 상기 냉장 숙성된 소스에 정제수와 사이다를 첨가하여 떡볶이용 소스를 완성하는 단계로 이루어지며, 상기 떡볶이용 소스는 발효소스 15중량부, 진간장 10중량부, 고추장 35중량부, 물엿 6중량부, 다진마늘 1중량부, 정백당 5중량부, 고추가루 6중량부, 양파 10중량부, 정제소금 0.1중량부의 혼합물에 사이다 3.9중량부, 정제수 8중량부을 포함하는 것을 특징으로 한다. 본 발명은 저가의 비용으로 손쉽게 떡볶이용 소스를 제조할 수 있도록 하여 가정에서도 손쉽게 떡볶이를 조리할 수 있다. 또한 본 발명은 떡볶이용 소스를 제조함에 있어서 발효 소스에 의해 고추장, 쌀떡 등의 녹말 다당류가
