To obtain a material for kimchi dressing with plain taste capable of eating foods ranging from vegetables to meat on the table in a ready-to-eat way through imparting them with kimchi taste, by mitigating the strong odor and pungency into dressing form.

This material for kimchi dressing is obtained by conducting a preparation involving soy sauce, sugar, apple, shrimp, salted fish guts, garlic, red pepper, bonito, amino acid(s) so as to suppress pungency followed by putting the resultant formulation into a e.g. polyethylene bottle and then sealing.