The present invention relates to black soybean sauce and a method for manufacturing the black soybean sauce with a rice starchy base and chili bean sauce as main ingredients wherein applicability of Korean rice can be significantly increased as Korean rice is used for the black bean sauce compared to an existing black bean sauce which is widely used and manufactured by using chili bean sauce, soybean paste, or red pepper paste； the black bean sauce has not only excellent texture and preference as basic properties but also excellent nutritional properties and palatability； and the method of the present invention is a technology with a very high value of industrial application as the black bean sauce is considered to be a representative black bean sauce in Korea which can substitute for existing black bean sauce, soybean paste, or red pepper paste. The method for manufacturing the black soybean sauce by using rice starchy porridge includes the steps of: (S1) preparing the rice starchy base by mixing purified water, rice powder, and a chicken bone extract, adding refined salt, and gelatinizing the mixture； (S2) producing a chili bean sauce and seasoning a mixture by mixing chili bean sauce, Japanese white soybean paste, high fructose corn syrup, L- sodium glutamate, nucleic acids, refined sugar, Korean hot pepper seasoning powder, kelp, ginger powder, sodium caseinate, and alanine； (S3) preparing a pork stir-frying base by mixing the rice starchy base with the chili bean sauce and seasoning mixture； (S4) mixing the pork stir-frying base with brown rice oil, pepper seed oil, garlic, ginger, pork, onions, pumpkins, and pepper powder； (S5) heating and cooling the mixture obtained in step (S4)； and (S6) inspecting and packaging the mixture.본원 발명은 쌀풀 베이스 및 두반장을 주원료로 한 짜장 소스 및 그 제조방법에 관한 것이다. 본원 발명의 쌀풀 베이스 및 두반장을 주원료로 한 짜장 소스의 제조 방법 및 이로부터 제조되는 짜장 소스는 종래에 널리 사용되는 춘장, 된장 또는 고추장을 이용한 짜장소스에 비하여 우리 쌀을 사용함에 따라 우리 쌀의 활용 가능성을 크게 증대시킬 수 있고, 기본적인 식감과 기호도 면에서 뿐만 아니라 영양학적 측면과 관능성 면에 있어
