KR102411006B1 - Preparing method of Kimchi sauce for convenience cooking and Kimchi sauce prepared thereby - Google Patents

Abstract

The present invention relates to a method for preparing a simple kimchi stew sauce and to a simple kimchi stew sauce prepared accordingly, comprising the steps of: (A) primarily frying kimchi and green onions by shortening; (B) adding red pepper paste and garlic to the firstly roasted mixture and secondly roasting; (C) adding seafood extract and fish sauce to the second roasted mixture and frying the third time; (D) adding purified water to the tertiary roasted mixture and heating until the central temperature reaches 90 to 100 °C; (E) preparing kimchi stew sauce by boiling by adding red pepper powder, chicken powder, sugar and soy sauce while maintaining the same temperature as in step (D); may serve kimchi stew.

Description

A method of preparing kimchi stew sauce for convenience cooking and kimchi stew sauce for convenient cooking prepared accordingly {Preparing method of Kimchi sauce for convenience cooking and Kimchi sauce prepared thereby}

The present invention relates to a method for preparing a simple kimchi stew sauce capable of providing kimchi stew with a deep flavor as if boiled for several hours in a short time, and to a simple kimchi stew sauce prepared accordingly.

Kimchi is a traditional fermented food unique to Korea, which is fermented at low temperature to secure the preservation and ripeness of the product after mixing red pepper powder, garlic, ginger, green onion and radish with pickled cabbage, which is the main ingredient.

Until the 1990s, kimchi was mainly a food produced by the household itself, but it began to be commercialized in earnest after the 1990s due to rapid economic growth, increase in national income, and changes in industrial structure and living environment. In recent years, along with the improvement of awareness of commodity kimchi, domestic demand and exports have been steadily increasing.

Since kimchi is mainly vegetables, it serves as a nutrient for controlling vitamins and minerals of vegetables, as a source of dietary fiber, and plays an important role in preventing constipation caused by lactic acid bacteria and organic acids, as well as in the taste produced during fermentation, and intestinal function. It is important for nutrition supply and maintenance of health.

Recently, along with the improvement of income level, housework hours have been reduced, so there is not enough time to cook food at home. Therefore, the trend of purchasing convenience food and preparing meals is increasing.

In particular, as kimchi is the most preferred food by Koreans, it is being established as a global food because of its excellent nutrition and physiological activity.

Republic of Korea Patent No. 0092987 discloses an instant kimchi stew composition with excellent preservation, easy handling and cooking, and excellent resilience by mixing various raw materials for kimchi stew, freeze-drying, and powdering other flavor ingredients through separate blending. has been disclosed.

In addition, Republic of Korea Patent No. 0216506 discloses a packable kimchi stew and a method of processing the same, in which the ingredients for kimchi stew with broth are vacuum-packed, heated and processed, and then kept refrigerated so that they can be heated and eaten at the time of eating.

In addition, Republic of Korea Patent No. 0434691 discloses a method for producing instant kimchi stew that can be distributed for a long time at room temperature and that can be distributed for a long time at room temperature while maintaining the unique flavor, color, and texture of kimchi stew, and having storage properties.

However, although such kimchi stew has a simple cooking process and standardized taste, there is a problem in that it does not satisfy consumer preferences.

Therefore, there is a need for a method capable of providing kimchi stew of the same quality and taste for dozens of people at a time, as well as satisfying the convenience of cooking and consumer preferences by improving it.

Republic of Korea Patent No. 0092987 Republic of Korea Patent No. 0216506 Republic of Korea Patent No. 0434691

It is an object of the present invention to provide a method for preparing a simple and convenient kimchi stew sauce that can provide kimchi stew with a deep taste as if it was boiled for several hours within a short time.

In addition, another object of the present invention is to provide a simple sauce for cooking kimchi stew prepared according to the above manufacturing method.

In addition, another object of the present invention is to provide a method for preparing kimchi stew cooked in a convenient type using the kimchi stew sauce for convenient cooking.

A method for preparing a simple kimchi stew sauce for cooking of the present invention for achieving the above object includes the steps of: (A) first frying kimchi and green onion by shortening; (B) second roasting by adding red pepper paste and garlic to the first roasted mixture; (C) adding seafood extract and fish sauce to the secondly roasted mixture and frying the third time; and (D) adding purified water to the tertiary roasted mixture, heating it until the central temperature reaches 90 to 100 ℃, and then adding red pepper powder, sugar and soy sauce to boil to prepare kimchi stew sauce; can

In step (A), 100 parts by weight of kimchi and 2 to 10 parts by weight of green onions may be mixed with 1 to 10 parts by weight of shortening and roasted at 40 to 60° C. for 3 to 10 minutes.

In step (B), 0.1 to 5 parts by weight of red pepper paste and 0.3 to 5 parts by weight of garlic are added based on 100 parts by weight of kimchi, and roasted at the same temperature as in step (A) for 1 to 5 minutes.

Steps (A) to (B) may be performed for 5 to 10 minutes.

In step (C), 0.1 to 5 parts by weight of a seafood extract and 1 to 5 parts by weight of a fish sauce are added with respect to 100 parts by weight of kimchi, and roasted at the same temperature as in step (A) for 1 to 5 minutes.

The seafood extract in step (C) may be a mixture of kelp extract and shrimp extract in a weight ratio of 1: 1-3.

In step (D), 4 to 40 parts by weight of purified water may be added with respect to 100 parts by weight of kimchi and heated for 5 to 10 minutes until the central temperature reaches 90 to 100°C.

In step (D), 0.5 to 5 parts by weight of red pepper powder, 1 to 5 parts by weight of sugar, and 0.3 to 3 parts by weight of soy sauce may be added based on 100 parts by weight of kimchi and further heated for 5 to 20 minutes.

In addition, the simple cooking kimchi stew sauce of the present invention for achieving the above other object may be prepared according to the above manufacturing method.

In addition, the method of manufacturing kimchi stew cooked in a convenient type of the present invention for achieving the above another object is 2 to 5 at 100 to 110 ° C. boiling for minutes.

The simple side may be added in an amount of 110 to 150 parts by weight of purified water and 20 to 40 parts by weight of auxiliary ingredients based on 100 parts by weight of the kimchi stew sauce for cooking.

The simple cooking kimchi stew of the present invention can provide kimchi stew with deep flavor as if boiled for several hours within 5 minutes by simply mixing it with purified water and boiling.

In addition, if the simple and convenient kimchi stew sauce of the present invention is used, the taste does not change even if desired auxiliary ingredients such as local specialties are added to the kimchi stew, so tens or hundreds of servings can be provided at a time.

In addition, when the simple and convenient cooking kimchi stew sauce according to the present invention is used, a cooking preparation space and a professional chef are not required, and food waste generated during pre-cooking and processing thereof are not generated.

Accordingly, the kimchi stew sauce for convenient cooking of the present invention can be used in facilities that need to provide excellent quality food to many people within a short time, such as service areas, school cafeterias, and company cafeterias.

1 is a photograph of a kimchi stew sauce prepared according to an embodiment of the present invention.

The present invention relates to a method for preparing a simple kimchi stew sauce capable of providing kimchi stew with a deep flavor as if boiled for several hours in a short time, and to a simple kimchi stew sauce prepared accordingly.

Hereinafter, the present invention will be described in detail.

A method for preparing a simple kimchi stew sauce for cooking of the present invention includes the steps of: (A) first frying kimchi and green onion by shortening; (B) second roasting by adding red pepper paste and garlic to the first roasted mixture; (C) adding seafood extract and fish sauce to the secondly roasted mixture and frying the third time; (D) adding purified water to the tertiary roasted mixture and heating until the central temperature reaches 90 to 100 °C; and (E) preparing a kimchi stew sauce by boiling by adding red pepper powder, sugar and soy sauce while maintaining the same temperature as in step (D).

After step (E), citric acid can be added to the boiled kimchi stew sauce in an amount of 0.03 to 0.3 parts by weight to improve preservation.

First, in step (A), shortening is added to the mixture of kimchi and green onions and firstly fried at 40 to 60 ° C, preferably 45 to 50 ° C, for 3 to 10 minutes, preferably 5 to 8 minutes.

The kimchi is a commonly used fresh kimchi, and when kimchi is boiled in purified water immediately, it is not cool and does not bring out umami and deep taste when preparing kimchi stew, so it is mixed with green onion and fried with shortening.

The green onion is used in an amount of 2 to 10 parts by weight, preferably 4 to 8 parts by weight, based on 100 parts by weight of kimchi. When the content of green onion is less than the lower limit, cool taste and umami taste do not occur, and when the content of green onion exceeds the upper limit, kimchi stew with bitter and bitter taste can be prepared.

In addition, the shortening is mainly made of vegetable oil, and is used in an amount of 1 to 10 parts by weight, preferably 1 to 5 parts by weight, based on 100 parts by weight of kimchi. If the content of shortening is less than the lower limit, the spicy taste is not refined and only a poisonous kimchi taste may occur.

In addition, when margarine, butter, grapeseed oil, olive oil, etc. are used instead of shortening, the sensuality is reduced and the cool taste is not exuded.

When the temperature and time for frying kimchi and green onions by shortening is less than the lower limit, sour and spicy taste is strongly generated.

Next, in step (B), red pepper paste and garlic are added to the primary roasted mixture, and the second roasting is performed for 1 to 5 minutes, preferably 2 to 3 minutes, at the same temperature as the first roasting temperature.

In the present invention, the savory and deep taste of kimchi stew produced later is improved by mixing and stir-frying red pepper paste and garlic in the primary roasted mixture. Unlike the present invention, when kimchi, red pepper paste, green onion and garlic are mixed and roasted for shortening, there is no deep taste, the spicy taste is not purified, and the cool taste does not come out.

The red pepper paste is a general red pepper paste generally used, and is 0.1 to 5 parts by weight, preferably 0.4 to 1 parts by weight, based on 100 parts by weight of kimchi. If the content of red pepper paste is less than the lower limit, the umami taste may not be improved, and if it exceeds the upper limit, the spicy taste may be strong and the cool taste may not come out.

The garlic is minced garlic generally used, and the amount is 0.3 to 5 parts by weight, preferably 0.5 to 1 parts by weight, based on 100 parts by weight of kimchi. If the content of garlic is less than the lower limit, the cool taste and umami may not come out, and if the content of garlic exceeds the upper limit, the characteristic taste of kimchi stew may not arise and the sensory properties may be reduced.

When step (B) is performed at a temperature lower than the temperature of step (A), a fishy smell may occur, and when performed at a temperature higher than the temperature of step (A), a thick and cool taste does not come out .

In addition, if the roasting time is less than the lower limit, sensory properties may not be improved and a strong taste of red pepper paste may occur, and if the roasting time is more than the upper limit, a burnt taste may occur.

Steps (A) to (B) are performed for 5 to 10 minutes, preferably 8 to 10 minutes. If the cooking time from step (A) to step (B) is less than the lower limit, an off-flavor may occur and the cool and deep taste may not come out.

Next, in step (C), seafood extract and fish sauce are added to the second roasted mixture at the same temperature as in steps (A) and (B) for 1 to 5 minutes, preferably 2 to 3 minutes Fry with tea.

In the present invention, by adding seafood extract and fish sauce to the second roasted mixture and stir-frying, the sour taste of kimchi stew produced later is lowered and the savory taste, deep taste and cool taste are improved. Unlike the present invention, when seafood extract and fish sauce are added during step (A) or step (B), there is a problem in that the fishy taste is strong and the unique taste of kimchi disappears due to the combination with shortening.

The seafood extract is not particularly limited as long as it is an extract made from seafood, but preferably, a kelp extract and a shrimp extract are mixed in a weight ratio of 1:1-3, preferably 1:1. If the content of the shrimp extract based on the kelp extract is less than the lower limit, a deep and cool taste may not come out, and if it exceeds the upper limit, a fishy taste may occur and the umami taste may be reduced.

The seafood extract is contained in an amount of 0.1 to 5 parts by weight, preferably 0.3 to 1 parts by weight, based on 100 parts by weight of kimchi. If the content of the seafood extract is less than the lower limit, a deep and cool taste may not come out, and if it exceeds the upper limit, a fishy taste may occur and the unique taste of kimchi may disappear.

The fish sauce is used to increase the functionality, and is 1 to 5 parts by weight, preferably 1 to 2 parts by weight, based on 100 parts by weight of kimchi. If the content of the fish sauce is less than the lower limit, sour taste may not be reduced and umami may not be improved, and if the content of the fish sauce is more than the upper limit, a bitter taste may occur.

When the step (C) is performed at a temperature lower than the temperature of steps (A) and (B), the deep and cool taste does not arise, and when the upper limit is exceeded, the umami taste is not improved and a bitter taste occurs.

In addition, when the roasting time is less than the lower limit, the umami taste is not improved and a deep and cool taste is not developed.

Next, in step (D), 4 to 40 parts by weight of purified water is added to the third roasted mixture and heated for 5 to 10 minutes until the central temperature reaches 90 to 100 ℃, and then red pepper powder, sugar and soy sauce are added. to prepare kimchi stew sauce by boiling for 5 to 20 minutes.

If red pepper powder, chicken powder, sugar and soy sauce are added before the central temperature reaches 90 to 100 ℃, a fishy and cloudy taste may occur, so it is preferable to add after the central temperature reaches 90 to 100 ℃ .

The red pepper powder can improve the umami taste of kimchi stew to be prepared later and further enhance the taste of kimchi. The content of red pepper powder is 0.5 to 5 parts by weight, preferably 1 to 3 parts by weight, based on 100 parts by weight of kimchi. If the content of red pepper powder is less than the lower limit, the umami taste may be reduced, and if it exceeds the upper limit, the spicy taste may be strong and the cool taste may be reduced.

The sugar is used to decrease acidity and improve sweetness to increase functionality, and the content of sugar is 1 to 5 parts by weight, preferably 1 to 2 parts by weight, based on 100 parts by weight of kimchi. If the content of sugar is out of the above range, the functionality may be reduced.

In addition, soy sauce is used to increase the functionality, and the content of soy sauce is 0.3 to 3 parts by weight, preferably 0.5 to 1 parts by weight, based on 100 parts by weight of kimchi. If the content of soy sauce is out of the above range, the organoleptic properties may be reduced.

In step (D), purified water is added to the thirdly roasted mixture, and the process from when the central temperature becomes 90 to 100° C. and starts to boil until the kimchi stew sauce is prepared is preferably performed for 15 to 25 minutes. If it is not carried out within the above time period, it may be stuffy when preparing kimchi stew later.

The kimchi stew sauce of the present invention maintains the basic taste of kimchi stew even if any auxiliary materials are added when preparing kimchi stew using the kimchi stew sauce later. For example, if pork kimchi stew is prepared using the kimchi stew sauce of the present invention, pork kimchi stew can be completed by adding pork to the kimchi stew sauce and boiling it, which shows a similar sensibility to home-brewed kimchi stew. .

In addition, the present invention provides a method for conveniently preparing kimchi stew using the prepared kimchi stew sauce.

The method for preparing kimchi stew of the present invention is prepared by mixing 100 parts by weight of the kimchi stew sauce, 110 to 150 parts by weight of purified water, and 20 to 40 parts by weight of auxiliary materials at 100 to 110° C. for 2 to 5 minutes, preferably It preferably includes boiling for 2-3 minutes.

By using the kimchi stew sauce of the present invention, it is possible to prepare kimchi stew with a umami taste and deep taste similar to that of kimchi stew cooked at home for at least 1 hour within 5 minutes, preferably 3 minutes.

The sub-ingredients are not particularly limited as long as they are ingredients that can be added to the kimchi stew, and regional specialties such as meat and mussels may be added in addition to the ingredients generally added to kimchi stew, such as green onions, tofu, onions, and enoki mushrooms.

Hereinafter, preferred examples are presented to help the understanding of the present invention, but the following examples are merely illustrative of the present invention, and it will be apparent to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention, It goes without saying that such variations and modifications fall within the scope of the appended claims.

Example 1.

After adding 1.8 parts by weight of shortening to 100 parts by weight of kimchi and 4.7 parts by weight of green onion, and roasting it for 8 minutes at 50 ° C. 0.44 parts by weight of the extract (kelp extract: prawn extract = 1:1 by weight) and 1.37 parts by weight of fish sauce were added and roasted for the third time. 30 parts by weight of purified water was added to the third roasted mixture and heated for 8 minutes until the core temperature reached 98 ° C. Then, 1.3 parts by weight of red pepper powder, 1.1 parts by weight of sugar, 0.5 parts by weight of soy sauce, 0.1 parts by weight of chicken powder, Dasida By adding 1.1 parts by weight and boiling for 10 minutes, kimchi stew was prepared.

Comparative Example 1. Stir-fry a mixture of kimchi and red pepper paste in shortening

It was carried out in the same manner as in Example 1, but shortening was added to a mixture of kimchi, red pepper paste, green onion, and minced garlic, and roasted to prepare a kimchi stew sauce.

Comparative Example 2. Mix and boil kimchi, red pepper paste, and red pepper powder

Kimchi stew sauce was prepared by adding purified water to a mixture of kimchi, red pepper paste, green onion, minced garlic, seafood extract, and fish sauce and boiling it in the same manner as in Example 1.

Comparative Example 3. Omitting seafood extract and fish sauce

Kimchi stew was prepared in the same manner as in Example 1, but without using seafood extract and fish sauce, and then boiled for the second time and then boiled with purified water.

Comparative Example 4. Using grapeseed oil instead of shortening

A kimchi stew sauce was prepared in the same manner as in Example 1, except that grape seed oil was used instead of shortening.

Comparative Example 5. Kelp extract: Shrimp extract = 1:5 weight ratio

Kimchi stew was prepared in the same manner as in Example 1, except that the seafood extract was mixed in a weight ratio of kelp extract: shrimp extract = 1:5.

<Test Example>

Test Example 1. Measurement of microorganisms

After storing the kimchi stew sauce prepared in Examples and Comparative Examples in a 15 ℃ storage for 90 days, the number of microorganisms was measured. The total number of bacteria was measured using 3M's dry medium (petrifilm, USA), and the medium for measuring the total number of bacteria was measured by culturing at 37°C for 24 hours with petrifilm aerobic count medium. The total number of bacteria was expressed as colony forming unit (CFU) per 1 g of the treatment group, and the results are shown in Table 1 below.

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 total number of bacteria
(CFU/g) N.D. N.D. N.D. N.D. N.D. N.D.

*N.D: Not detective

As shown in Table 1 above, the kimchi stew sauce prepared according to Example 1 of the present invention did not detect microorganisms for 90 days, so it was confirmed that distribution was possible for at least 90 days.

test example 2. Concentration ( brix ), salinity, pH, acidity and properties measurement

2.1 Concentration (brix) measurement: 100 mL of distilled water was added to 2 g of each sample, stirred for 1 hour, extracted, filtered (Whatman No. 2), quantified to 100 mL, and a certain amount was taken to measure the concentration. The concentration (Brix) was measured using a brix meter (PR-201, Atago, Tokyo, Japan).

2.2 Salinity measurement: 100 mL of distilled water was added to 10 g of each sample, stirred for 1 hour, extracted, filtered (Whatman No. 2), quantified as 100 mL, and 20 mL of the filtrate was taken to measure salinity. Salinity was measured by the Mohr method, and was measured by the precipitation titration method to quantify halide ions (CI ^- , etc.) using AgNO₃ solution as a standard solution and potassium chromate (K ₂ CrO ₄ ) solution as an indicator.

2.3 pH measurement: For pH, add 90 mL of distilled water to 10 g of the pulverized sample, mix and stir, and then filter (No. 4, Advantec, Tokyo, Japan) and use a pH meter (AB15 Plus, Thermo Scientific, Hudson, NH, USA). was used.

2.4 Measurement of acidity: Acidity was calculated by adding 0.1 N NaOH to the filtrate and titrating it until pH 8.3 was obtained, and then converting it into lactic acid content %.

2.5 Measurement of properties: Appearance photos and surface chromaticity were analyzed as properties. After homogenizing each efficient food material, measure L (brightness), a (redness), and b (yellowness) 5 times using a colorimeter (CM-3500d, Konica Minolta Sensing, Tokyo, Japan) repeatedly. The average value was calculated, and the standard white plate used at this time had an L value of 93.84, a value of -1.34, and a value of b 1.63.

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 concentration (brix) 15.87±0.12 16.57±0.12 16.17±0.12 17.70±0.08 18.00±0.14 Salinity (%) 0.29±0.01 0.32±0.01 0.33±0.02 0.31±0.01 0.31±0.02 pH 4.59±0.01 4.80±0.01 4.60±0.01 4.64±0.00 4.63±0.00 acidity 1.47±0.06 1.59±0.06 1.55±0.06 1.50±0.05 1.53±0.07 chromaticity L 47.95±1.05 32.35±1.32 35.58±1.64 40.96±0.87 38.40±1.14 a 27.38±2.27 33.37±0.56 31.68±1.85 34.30±0.08 37.95±1.81 b 26.55±2.81 33.44±0.12 33.47±3.60 37.11±1.86 45.60±3.08 E 44.54±0.60 40.72±0.70 41.59±1.68 40.22±0.70 39.90±0.24 appearance

As shown in Table 2 above, it was confirmed that the kimchi stew prepared according to Example 1 of the present invention had lower salinity and acidity and was superior in color and color compared to the kimchi stew prepared according to Comparative Examples 1 to 4.

Test Example 3. Sensory Test

For a sensory test, each kimchi stew sauce prepared in Examples and Comparative Examples was mixed with purified water in a weight ratio of 1:1.2, and then kimchi stew boiled at 100 ° C. for 3 minutes was sampled by 20 professional panelists. 7 points The average value was obtained by performing a sensory test using a scale method (the higher the degree, the closer to 7 points), and it is shown in Table 3 below.

As a control group, kimchi stew, which is sold as a convenient food in the market, was used.

- Umami, deep taste, aroma, off-flavor, taste, and overall preference: 1 = very bad, 9 = very good

division umami depth incense off-flavor already Comprehensive symbology control 6.38±0.59 5.11±0.27 6.71±0.41 7.00±0.68 6.86±0.85 6.83±0.41 Example 1 7.98±0.46 8.00±0.62 7.84±0.34 7.91±0.43 8.03±0.72 7.94±0.44 Comparative Example 1 4.84±0.36 3.89±0.55 6.12±0.59 5.54±0.35 5.00±0.41 4.98±0.29 Comparative Example 2 4.51±0.28 3.33±0.41 6.05±0.34 5.15±0.42 4.94±0.20 4.51±0.37 Comparative Example 3 5.59±0.28 4.51±0.29 6.84±0.61 6.15±0.33 5.72±0.38 5.94±0.62 Comparative Example 4 5.19±0.11 4.19±0.24 6.43±0.36 5.84±0.27 5.33±0.25 5.36±0.48 Comparative Example 5 6.09±0.37 4.39±0.34 7.05±0.26 6.43±0.43 6.19±0.44 6.21±0.75

As shown in Table 3 above, the kimchi stew prepared according to Example 1 of the present invention has umami taste, deep taste, aroma, odor, taste, and general preference compared to the kimchi stew prepared according to the control and comparative examples 1 to 5. All were confirmed to be excellent.

Claims (11)

(A) first roasting 100 parts by weight of kimchi and 2 to 10 parts by weight of green onions in 1 to 10 parts by weight of shortening;
(B) second roasting by adding 0.1 to 5 parts by weight of red pepper paste and 0.3 to 5 parts by weight of garlic to the primary roasted mixture;
(C) adding 0.1 to 5 parts by weight of seafood extract and 1 to 5 parts by weight of fish sauce to the secondly roasted mixture, followed by third roasting; and
(D) Add 4 to 40 parts by weight of purified water to the tertiary roasted mixture and heat until the core temperature reaches 90 to 100 ℃, then 0.5 to 5 parts by weight of red pepper powder, 1 to 5 parts by weight of sugar and 0.3 to 3 parts by weight of soy sauce Including; preparing a kimchi stew sauce by boiling by adding parts by weight;
In the step (A), the first roasting is for 5 to 8 minutes, and in the step (B), the second roasting is performed for 1 to 5 minutes, and from the step (A) to the step (B) is performed for 8 to 10 minutes. A method for producing a simple kimchi stew sauce for cooking, characterized in that [2] The method of claim 1, wherein in step (A), kimchi and green onions are shortened and roasted at 40 to 60°C. The method of claim 1, wherein in step (B), red pepper paste and garlic are added and roasted at the same temperature as in step (A). delete The method of claim 1, wherein in step (C), seafood extract and fish sauce are added and fried at the same temperature as in step (A) for 1 to 5 minutes. The method of claim 1, wherein the seafood extract in step (C) is a mixture of kelp extract and shrimp extract in a weight ratio of 1:1-3. The method of claim 1, wherein in step (D), purified water is added and heated until the central temperature reaches 90 to 100° C. for 5 to 10 minutes. The method of claim 1, wherein in step (D), red pepper powder, sugar and soy sauce are added and further heated for 5 to 20 minutes. Claims 1 to 3 and 5 to 8, wherein any one of the manufacturing method according to any one of the simple side cooking kimchi stew sauce. The method of claim 9, wherein the simple cooking kimchi stew sauce, purified water, and auxiliary ingredients are mixed and boiled at 100 to 110° C. for 2 to 5 minutes. 11. The method of claim 10, wherein 110 to 150 parts by weight of purified water and 20 to 40 parts by weight of auxiliary ingredients are added with respect to 100 parts by weight of the kimchi stew sauce for simple cooking.

Images