KR20250143978A - Method for producing boodae jjigae stew using large green onion and boodae jjigae stew meal kit containing the same - Google Patents

Abstract

The present invention relates to a method for producing a budaejjigae sauce using green onions and a budaejjigae meal kit including the budaejjigae sauce, comprising the steps of (A) frying a mixture including minced green onion white part, red pepper powder, and bone extract; and (B) heating the mixture by adding a minced green onion mixture, green onion broth, and starch syrup to the stir-fried sauce. As a result, the budaejjigae meal kit has excellent natural sweetness and savory taste, and not only can a deep broth flavor be revealed in a short period of time when cooking, but also can store minced meat, which is prone to microorganism growth, for a long period of time.

Description

Method for producing budae jjigae sauce using green onion and budae jjigae meal kit containing budae jjigae sauce {Method for producing boodae jjigae stew using large green onion and boodae jjigae stew meal kit containing the same}

The present invention relates to a method for producing budaejjigae sauce having excellent natural sweetness and savory taste, and a budaejjigae meal kit including the budaejjigae sauce.

With recent changes in eating habits and increased opportunities to experience cuisines from various countries, there is a growing need to develop new flavors, textures, and preferences for even common foods, breaking away from conventional methods.

In Korea, Budae-jjigae was introduced as a type of stew other than the common seolleongtang, kimchi-jjigae, or doenjang-jjigae in the 1960s. It originated from adding kimchi to ham or sausages supplied by the US military stationed in Korea and boiling them like stew. It went through a process of including ham and sausages as a source of protein, an essential nutrient that is often lacking, and adding kimchi to remove the greasy taste of the ham or sausage itself.

In addition, as times change and eating habits evolve, recipes are being introduced that add pork, beans, ramen, rice cakes, tofu, etc. to the basic ingredients of budaejjigae, and various recipes are being introduced that add various noodles such as ramen, glass noodles, udon, and beef as side dishes.

In this way, budaejjigae, which was initially made with kimchi, ham, and sausage as its main ingredients, gradually began to have various ingredients added and cooking methods introduced, and in order to overcome the shortcoming of not being able to achieve flavor harmony or uniformity with ham or sausage due to the use of kimchi, large amounts of onions and radish greens were added instead of kimchi, thereby eliminating the greasiness caused by ham or sausage while also overcoming the above-mentioned shortcoming.

In addition, the broth used in cooking budaejjigae is intended to add flavor to the food and stimulate the appetite, so water from boiling meat or broth from seafood such as anchovies is used as the broth, but the conventional broth is usually made by boiling beef or pork, or by mixing beef or pork bones with them, or by boiling seafood such as anchovies, and is usually simply processed, and not only cannot be expected to have a special flavor, nutritional value, or aroma, but it is also insufficient in eliminating the rich taste of budaejjigae.

Previously, Korean Patent No. 0630477 disclosed a manufacturing method using broth extracted from a mixture of medicinal herbs such as donggulle, hawthorn, malt, and shingok, which were boiled appropriately to obtain a unique savory flavor and a refreshing and light taste while preserving the original taste of budaejjigae. However, this also only introduces a method for providing a differentiated broth.

Meanwhile, with the recent increase in single-person households and the increasing social activity of women, interest in Home Meal Replacement (HMR) is growing. While in the past, large families prepared meals for many people at once, resulting in lower per-person meal preparation costs, single-person and small households not only face higher meal preparation costs, but also desire to reduce meal preparation time and enjoy leisure activities. This, coupled with the desire to reduce meal preparation time and enjoy leisure activities, is driving the growth of HMR, which reduces the effort and time required to prepare meals and offers price competitiveness compared to eating out. Furthermore, the growing aging population is also driving the expansion of ready-to-cook and small-packaged foods that can be easily eaten at home.

These home meal replacements can be categorized into RTE (Ready To Eat), RTH (Ready To Heat), and RTC (Ready To Cook) based on their cooking methods. RTE refers to products that can be eaten right away without cooking, such as lunch boxes, kimbap, and sandwiches. RTH refers to products that can be eaten simply by heating them up, such as instant rice, frozen dumplings, and retort foods. In addition, RTC refers to products that can be eaten after simple cooking, such as meal kits (stews, stir-fries, soups, etc.). Among these, the meal kit market, which delivers ingredients in a pre-prepared, unprocessed state along with a recipe, is showing rapid growth.

Therefore, there is a demand for a budaejjigae meal kit that has excellent sensory properties while removing the rich taste of ham or sausage itself.

Republic of Korea Publication Patent No. 2018-0111029 Republic of Korea Patent No. 0630477

The purpose of the present invention is to provide a method for producing a budaejjigae sauce having excellent natural sweetness and savory taste.

In addition, another object of the present invention is to provide a budaejjigae sauce manufactured according to the above manufacturing method.

In addition, another object of the present invention is to provide a budaejjigae meal kit including the budaejjigae sauce.

The method for producing the budaejjigae sauce of the present invention to achieve the above-described purpose may include (A) a step of frying a mixture including minced green onion, red pepper powder, and bone extract; and (B) a step of adding a minced green onion mixture, green onion broth, and corn syrup to the stir-fry sauce in which the mixture is fried and heating the mixture.

The above bone extract may be prepared by heating bone broth and green onion root mixed in a weight ratio of 1:0.1-0.8.

In the above step (A), 100 parts by weight of chopped green onion white part may be stir-fried with 60 to 80 parts by weight of red pepper powder and 15 to 40 parts by weight of bone extract.

In the above step (B), 100 parts by weight of chopped green onion white part may be heated by including 10 to 20 parts by weight of chopped green onion mixture, 300 to 400 parts by weight of green onion broth, and 150 to 300 parts by weight of starch syrup.

In the above step (B), the chopped green onion mixture may be a mixture of the tender white part and leaves of green onions chopped in a weight ratio of 1:0.5-2.

In the above step (B), the green onion broth can be prepared by (i) heating 100 parts by weight of green onion whites, 50 to 80 parts by weight of radish, and 300 to 500 parts by weight of purified water at 90 to 110°C for 20 to 40 minutes; (ii) heating 5 to 20 parts by weight of garlic added to the first heated mixture for 10 to 20 minutes; and (iii) heating the second heated mixture and leaving it alone.

In addition, the budaejjigae sauce of the present invention for achieving the other purposes mentioned above can be manufactured according to the above manufacturing method.

In addition, the budaejjigae meal kit of the present invention for achieving the above-mentioned another purpose may include the budaejjigae sauce, green onion mixture, stir-fried meat product, ham, and sausage.

The above stir-fried meat product may be stir-fried by mixing minced green onion, the above budaejjigae sauce, bacon, and minced meat.

The above stir-fried meat product may be stir-fried by mixing 70 to 150 parts by weight of the above budaejjigae sauce, 70 to 100 parts by weight of bacon, and 80 to 150 parts by weight of minced meat with 100 parts by weight of minced green onion.

The above budaejjigae meal kit may include 80 to 150 parts by weight of budaejjigae sauce, 40 to 80 parts by weight of stir-fried meat, 150 to 250 parts by weight of ham, and 70 to 100 parts by weight of sausage, per 100 parts by weight of green onion mixture.

The budaejjigae sauce of the present invention and the budaejjigae meal kit containing the same have excellent refreshing, natural sweetness and savory taste.

In addition, since the present invention utilizes stir-frying of meat products, there is no fishy smell characteristic of bacon and minced meat, and when cooking the budaejjigae meal kit, not only is a deep broth flavor created in a short period of time, but minced meat, which is prone to microorganism growth, can be stored for a long period of time.

The present invention relates to a method for producing budaejjigae sauce having excellent natural sweetness and savory taste, and a budaejjigae meal kit including the budaejjigae sauce.

In the present invention, green onions are used, such as the sweet and soft Myeongji green onions, and among the terms of the present invention, ‘green onion white part’ means the white part of green onions, and ‘green onion mixture’ means a mixture of the white part and leaves (green part).

Hereinafter, the present invention will be described in detail.

The method for preparing a budaejjigae sauce using green onions of the present invention comprises: (A) a step of frying a mixture including chopped green onion whites, red pepper powder, and bone extract; and (B) a step of adding a chopped green onion mixture, green onion broth, and corn syrup to the stir-fry sauce in which the mixture is fried, and heating the mixture.

First, in the step (A), a mixture containing chopped green onion, red pepper powder, and bone extract is stir-fried at 50 to 80°C, preferably 60 to 70°C, for 10 to 40 minutes, preferably 20 to 30 minutes.

By frying the mixture containing the above-mentioned chopped green onion, red pepper powder and bone extract, the natural sweetness, savory taste, spicy taste and refreshing taste can be enhanced.

If you use green onion leaves or a mixture of green onions instead of the above chopped green onion white part, the natural sweetness and savory taste may not be enhanced, and if you use purified water instead of bone extract, you may need to boil it for a long time to create a deep flavor that blends well with the other ingredients in the broth.

If all the ingredients used in steps (A) and (B) are mixed at once and then heated without first preparing the stir-fry sauce in step (A), a gritty taste may occur and natural sweetness may not be created, which may lower the overall preference.

The above bone extract is prepared by mixing bone broth and green onion roots in a weight ratio of 1:0.1-0.8, preferably 1:0.3-0.5, and heating the mixture at 90 to 110°C for 30 to 120 minutes, preferably 50 to 100 minutes. If bone broth is used instead of the bone extract mixed with bone broth and green onion roots, a characteristic beef bone odor may occur and a refreshing taste may not be produced, so it is preferable to use bone extract.

The content of the bone extract is 15 to 40 parts by weight, preferably 20 to 30 parts by weight, per 100 parts by weight of the minced green onion. If the content of the bone extract is below the lower limit, savory and deep flavors may not be produced, and if it exceeds the upper limit, a rough and flat taste may be produced, which may lower the overall preference.

In addition, the content of red pepper powder is 60 to 80 parts by weight, preferably 70 to 75 parts by weight, per 100 parts by weight of minced green onion. If the content of red pepper powder is less than the lower limit, the characteristic taste of budaejjigae is not created, and a strong greasy taste due to ham and sausage may occur, and if it exceeds the upper limit, a strong raw taste of red pepper powder is created, which is not completely removed even after the stir-frying process, so the sensory quality may be reduced.

When the temperature and time for the above stir-frying process are below the lower limit, the savory and smoky flavors are not enhanced, the sweetness and unique flavor of the green onion are not sufficiently extracted, and when cooking as budaejjigae, if the cooking time is short, the broth may not have a deep flavor, and when exceeding the upper limit, the red pepper powder may discolor, the flavor of the ingredients may be lost, a rough taste may be enhanced, and a burnt taste may occur.

Next, in the step (B), the mixture is added to the stir-fried sauce with chopped green onion mixture, green onion broth, and corn syrup, and heated at 90 to 120°C, preferably 100 to 110°C, for 10 to 30 minutes, preferably 15 to 20 minutes.

By adding the chopped green onion mixture, green onion broth, and corn syrup to the above stir-fry sauce, the natural sweetness and savory taste can be further enhanced, and the growth of microorganisms can be suppressed during long-term storage. In particular, in step (A), the minced green onion tenderloin is used to infuse the savory taste and sweetness, and in step (B), the minced green onion mixture is used to impart the spicy taste and unique aroma of green onions, so that the greasy taste caused by ham and beef jerky can be removed when cooking budaejjigae later, and the natural sweetness and savory taste can be further enhanced. If the green onion tenderloin is used instead of the above green onion mixture, the unique bitterness of green onions may be insufficient, and the color may be light, which may lower the visual appeal, and if the green onion leaves are used alone, not only may the refreshing taste and savory taste be reduced, but also the mucilage content may be high, which may result in a strong astringent and bitter taste.

The above chopped green onion mixture is a mixture of the tender white part and leaves of green onions in a weight ratio of 1:0.5-2, preferably 1:0.7-0.9. If the leaf content is below the lower limit based on the tender white part, the refreshing taste and nutritional components such as vitamins and calcium, and visual acceptability may be reduced, and if it exceeds the upper limit, the natural sweetness and savory taste may be reduced and a strong astringent and bitter taste may occur.

The content of the above-mentioned chopped green onion mixture is 10 to 20 parts by weight, preferably 12 to 16 parts by weight, based on 100 parts by weight of the minced green onion tenderloin. If the content of the above-mentioned chopped green onion mixture is less than the lower limit, the unique flavor of the green onion mixture may be reduced, and the chewiness of the cooked budaejjigae may be reduced, thereby reducing the savory taste. If the content exceeds the above-mentioned upper limit, not only may the spiciness be strongly generated due to mixing with red pepper powder, but also the astringent and bitter taste of the green onion may be strongly generated.

In addition, the content of the corn syrup is 150 to 300 parts by weight, preferably 200 to 250 parts by weight, per 100 parts by weight of the minced green onion. If the content of the corn syrup is less than the lower limit, the sensory properties will be reduced, and even if green onions are used, the growth of microorganisms cannot be completely suppressed during long-term storage. If it exceeds the upper limit, the sweetness will be too strong, and the sensory properties may be greatly reduced.

In addition, the green onion broth is prepared by (i) heating 100 parts by weight of green onion tender white part, 50 to 80 parts by weight of radish, and 300 to 500 parts by weight of purified water at 90 to 110°C for 20 to 40 minutes; (ii) heating 5 to 20 parts by weight of coarsely ground garlic to the first heated mixture for 10 to 20 minutes; and (iii) stopping the heating of the second heated mixture and leaving it at 5 to 10°C for 5 to 10 hours. If purified water is used instead of the green onion broth, the savory and refreshing taste may not be improved.

In step (ii), the greasy taste of the budaejjigae meal kit can be suppressed by adding garlic crushed to a particle size of 1 to 3 mm, and in step (iii), the savory taste can be further enhanced by stopping the heating and performing the maturing process.

The content of green onion broth is 300 to 400 parts by weight per 100 parts by weight of minced green onion. If the content of green onion broth exceeds the above range, the sensory quality may be reduced.

When the temperature and time of the above heating process are below the lower limit, the natural sweetness and savory taste may be reduced and the sterilizing effect may be reduced. When the temperature and time exceed the upper limit, not only may a bitter taste occur, but the red pepper powder may also discolor and the flavor may be reduced.

To improve sensory properties and appearance preference, chopped garlic, salt, fish sauce, paprika powder, etc. may be additionally added to the budaejjigae sauce of the present invention.

The budaejjigae sauce prepared in this way can be sold as is or included in a meal kit and provided as a budaejjigae meal kit.

In addition, the present invention can provide a budaejjigae meal kit including the budaejjigae sauce, a green onion mixture, stir-fried meat products, ham, and sausage.

The above budaejjigae meal kit may include 80 to 150 parts by weight, preferably 90 to 120 parts by weight, of the budaejjigae sauce, 40 to 80 parts by weight, preferably 50 to 60 parts by weight, of stir-fried meat, 150 to 250 parts by weight, preferably 180 to 220 parts by weight, of ham, and 70 to 100 parts by weight, preferably 80 to 90 parts by weight, of sausage, per 100 parts by weight of the green onion mixture.

In addition, the budaejjigae meal kit of the present invention may additionally add cabbage, beans, kimchi, cheese, rice cake, etc. to improve sensory properties.

The above green onion mixture is a mixture of the tender white part and leaves of green onions in a weight ratio of 1:0.5-2, preferably 1:1-1.5. If the leaf content is below the lower limit based on the tender white part, the sensory properties and appearance preference may be reduced, and if it exceeds the upper limit, the savory taste may be reduced and the mucus component that produces a bitter taste may increase, thereby reducing the sensory properties.

In addition, if the content of the budaejjigae sauce of the present invention is below the lower limit, the savory taste, the spicy taste, and the deep taste of the broth may not be generated, and if it exceeds the upper limit, the taste of other ingredients such as the green onion mixture, ham, and sausage may be covered, resulting in a decrease in sensory quality.

In addition, the stir-fried meat product is prepared by mixing chopped green onion tenderloin, the budaejjigae sauce, bacon, and minced meat and stir-frying them at 80 to 100°C for 3 to 20 minutes, preferably 5 to 10 minutes, so that the saltiness of the bacon is extracted and the aroma of the budaejjigae sauce and the minced green onion tenderloin permeates the bacon and minced meat, so that even if the cooking time is short when cooking budaejjigae later, it can exhibit a deep flavor as if it was boiled for a long time. In addition, it can further enhance the savory flavor, deep flavor, smoky flavor, and rich flavor, and in particular, it can extend the storage period of the minced meat that is prone to spoilage by removing the greasy flavor of the bacon, and it can suppress the greasy flavor caused by ham and sausage when cooking budaejjigae later.

If the content of the above stir-fried meat product is below the lower limit, the deep flavor and rich taste may not be improved, and if it exceeds the upper limit, the rich taste may be improved, but the savory taste and refreshing taste may be significantly reduced, making the broth thick.

Specifically, the above stir-fried meat product is stir-fried by mixing 70 to 150 parts by weight of the above budaejjigae sauce, 70 to 100 parts by weight of bacon, and 80 to 150 parts by weight of minced meat with 100 parts by weight of minced green onion.

If the content of the budaejjigae sauce is below the lower limit above, the bacon and minced meat will not be able to absorb enough flavor, and thus the sensory and savory flavors cannot be increased. If it exceeds the upper limit above, the savory and savory flavors generated by frying the bacon and minced meat may be reduced.

In addition, if the content of bacon and minced meat is below the lower limit, the rich taste may not be improved, and if it exceeds the upper limit, the meaty smell of bacon and minced meat may not be masked by the tenderloin and sauce, resulting in a deterioration in quality.

When the temperature and time for the above stir-frying process are below the lower limit, the growth of microorganisms in the minced meat may not be suppressed and the flavor may be reduced due to the lack of meat juice. When the temperature and time exceed the upper limit, the meat juice generated from the bacon and minced meat may be removed, resulting in a poor texture and a burnt taste in the bacon and minced meat.

In addition, if the content of the ham and sausage is below the lower limit, not only will the characteristic taste of budaejjigae not be produced, but the savory and rich taste may be lacking, and if it exceeds the upper limit, the rich taste and saltiness may be strong.

Hereinafter, preferred examples are presented to help understand the present invention, but the following examples are only illustrative of the present invention, and it is obvious to those skilled in the art that various changes and modifications are possible within the scope and technical idea of the present invention, and it is also natural that such changes and modifications fall within the scope of the appended patent claims.

Example 1.

Green onion broth

100 parts by weight of green onion, 70 parts by weight of radish, and 500 parts by weight of purified water were first heated at 100°C for 30 minutes, then 10 parts by weight of garlic crushed into particles of 1 to 3 mm were added, heated a second time at 100°C for 20 minutes, then heating was stopped and left at 5°C for 5 hours to obtain green onion broth.

Budaejjigae sauce

100 parts by weight of chopped green onion, 72 parts by weight of red pepper powder, 27 parts by weight of bone extract, and 122 parts by weight of minced garlic were mixed and stir-fried at 70°C for 30 minutes to obtain a stir-fried sauce. Then, 15 parts by weight of the chopped green onion mixture, 348 parts by weight of the above green onion broth, 244 parts by weight of corn syrup, 30 parts by weight of salt, 6 parts by weight of fish sauce, and 1 part by weight of paprika powder were mixed and heated at 100°C for 20 minutes to obtain a budaejjigae sauce.

The above bone extract is obtained by mixing bone broth and green onion roots in a weight ratio of 1:0.5 and heating them at 100°C for 100 minutes; the above bone broth is obtained by mixing bone and purified water and heating them at 100°C for 30 hours; and the above chopped green onion mixture is obtained by mixing and chopping the radish greens and leaves in a weight ratio of 1:0.9.

Stir-fried meat products

100 parts by weight of chopped green onion, 80 parts by weight of the above-mentioned budaejjigae sauce, 80 parts by weight of bacon, and 100 parts by weight of minced meat were mixed and stir-fried at 90°C for 8 minutes to obtain stir-fried meat product.

Budaejjigae

A budaejjigae meal kit was obtained by packaging 100 parts by weight of a green onion mixture, 120 parts by weight of the above budaejjigae sauce, 50 parts by weight of the above stir-fried meat product, 190 parts by weight of ham, and 80 parts by weight of sausage, respectively.

The above green onion mixture is a mixture of the tender white part and leaves of green onions in a weight ratio of 1:1.5.

Comparative Example 1. Source: Mix at once

The same procedure as in Example 1 was followed, but when preparing the budaejjigae sauce, minced green onion, red pepper powder, bone extract, minced garlic, minced green onion mixture, green onion broth, corn syrup, salt, fish sauce, and paprika powder were mixed and heated at 100°C for 20 minutes to obtain the budaejjigae milk kit.

Comparative Example 2. Source: Bone broth used

The same procedure as in Example 1 was followed, but a Budae Jjigae Milk Kit was obtained using the Budae Jjigae sauce obtained by using bone broth instead of bone extract when preparing the Budae Jjigae sauce.

Comparative Example 3. Source: No green onions used

A budaejjigae meal kit was obtained by using the budaejjigae sauce obtained in the same manner as in Example 1 above, but without using the chopped green onion and the chopped green onion mixture when preparing the budaejjigae sauce.

Comparative Example 4. Source: Purified water instead of green onion broth

A budaejjigae milk kit was obtained by performing the same procedure as in Example 1 above, but using purified water instead of green onion broth when preparing the budaejjigae sauce.

Comparative Example 5. Budae Jjigae Meal Kit

The same procedure as in Example 1 was followed, but instead of using stir-fried meat products, the budaejjigae meal kit was manufactured by packaging minced green onion, budaejjigae sauce, bacon, minced meat, green onion mixture, ham, and sausage separately to obtain the budaejjigae meal kit.

in other words, The meal kit was manufactured by packaging the ingredients used in stir-fried meat products without using stir-fried meat products.

<Example of an exam>

All experiments were repeated three times, and statistical analysis was performed using SPSS Ver. 20.0 (SPSS Inc. Chicago, USA). The results of the experiments were expressed as the mean and standard deviation of the mean. The characteristics of the treatment groups were tested for significance ( p <0.05) using Tukey's post-hoc test and ANOVA (Analysis of variance).

Test Example 1. sensory test

The ingredients of the budaejjigae meal kit manufactured according to the examples and comparative examples were mixed and heated for 10 minutes, and then a sensory test was conducted by 10 expert panelists with more than 3 years of sensory test experience in the food-related field, using a 9-point scale (the higher the degree, the closer to 9 points), and the results are shown in [Table 1] below.

-Savory, deep flavor (broth), flavor and overall preference: 1 point = very bad, 9 points = very good.

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 savory taste 8.18±0.05 ^a 6.31±0.09 ^c 7.15±0.06 ^b 5.14±0.24 ^d 4.88±0.59 ^d 6.77±0.43 ^b depth 8.33±0.10 ^a 5.17±0.11 ^c 7.42±0.15 ^b 4.34±0.18 ^d 4.06±0.23 ^d 5.85±0.15 ^c zest 7.97±0.07 ^a 5.99±0.07 ^d 6.88±0.09 ^c 5.27±0.19 ^d 4.75±0.38 ^d 6.38±0.27 ^c Comprehensive symbol map 8.06±0.21 ^a 5.41±0.24 ^c 7.28±0.10 ^b 4.94±0.30 ^d 4.67±0.61 ^d 6.59±0.08 ^b

As shown in Table 1 above, it was confirmed that the budaejjigae manufactured according to Example 1 of the present invention was superior to Comparative Examples 1 to 5 in terms of savory taste, deep taste, flavor, and overall preference.

In particular, it was confirmed that the sensory properties of Comparative Example 1, in which the ingredients were mixed and heated at once without being fried when manufacturing the sauce, Comparative Example 3, in which green onions were not used when manufacturing the sauce, and Comparative Example 4, in which green onion broth was not used, were significantly lower.

Claims (10)

(A) a step of frying a mixture including chopped green onion, red pepper powder and bone extract; and
(B) A method for producing budaejjigae sauce, characterized by comprising the step of adding a mixture of chopped green onions, green onion broth, and corn syrup to the stir-fried sauce and heating the mixture. A method for producing budaejjigae sauce, characterized in that in the first paragraph, the bone extract is heated by mixing bone broth and green onion root in a weight ratio of 1:0.1-0.8. A method for producing budaejjigae sauce, characterized in that in the first paragraph, in step (A), 100 parts by weight of chopped green onion white part is stir-fried with 60 to 80 parts by weight of red pepper powder and 15 to 40 parts by weight of bone extract. A method for producing budaejjigae sauce, characterized in that in the first paragraph, in the step (B), 100 parts by weight of chopped green onion white part is heated by including 10 to 20 parts by weight of chopped green onion mixture, 300 to 400 parts by weight of green onion broth, and 150 to 300 parts by weight of corn syrup. A method for producing budaejjigae sauce, characterized in that in the first paragraph, the chopped green onion mixture in step (B) is a mixture of the soft white part and leaves of green onions in a weight ratio of 1:0.5-2 and chopped. A method for producing budaejjigae sauce, characterized in that in the first paragraph, in the step (B), the green onion broth is produced by: (i) heating 100 parts by weight of green onion tender white part, 50 to 80 parts by weight of radish, and 300 to 500 parts by weight of purified water at 90 to 110°C for 20 to 40 minutes; (ii) heating 5 to 20 parts by weight of garlic to the first heated mixture for 10 to 20 minutes; and (iii) stopping the heating of the second heated mixture and leaving it alone. Budaejjigae sauce manufactured according to any one of the manufacturing methods of Articles 1 to 6. A Budae Jjigae meal kit comprising the Budae Jjigae sauce of Article 7, a green onion mixture, stir-fried meat products, ham, and sausage. In the 8th paragraph, the stir-fried meat product is characterized in that the budaejjigae meal kit is stir-fried by mixing 70 to 150 parts by weight of the budaejjigae sauce of the 7th paragraph, 70 to 100 parts by weight of bacon, and 80 to 150 parts by weight of minced meat with 100 parts by weight of minced green onion. In claim 8, the budaejjigae meal kit is characterized in that it comprises 80 to 150 parts by weight of budaejjigae sauce, 40 to 80 parts by weight of stir-fried meat product, 150 to 250 parts by weight of ham, and 70 to 100 parts by weight of sausage, per 100 parts by weight of green onion mixture.