The preference for maesengee sauce was investigated by developing 3 types of maesengee sauces. Through the comparative analysis of the developed maesangee sauces, the study aimed to develop maesangee sauce as a health functional food and to activate the local economy by the development of maesangee sauce as the processed food in the future. For the composition analysis of maesangee, the maesangee that was purchased from Gangjin-gun in July, 2009 was used as a base material. Based on the investigation results of preference for maesangee sauces, the following 3 types of maesangee sauces including maesangee red vinegar sauce, maesangee plain yogurt sauce and maesangee wrapping sauce were developed. By performing the comparative analysis of preference for the developed maesangee sauce types, this study aimed to put perfection in the research. The sample product of the developed maesangee sauce was used for the questionnaire survey for 42 students attending culinary colleges located in Gwangju from November 9, 2009 to November 16, 2009. For the statistical analysis, frequency analysis was used. The composition analysis result of maesangee revealed the presence of p(227.98mg/100g), Ca(58.32mg/100g) and Fe(7.8mg/100g), No detection of Vitamin A($0{mu}gRE$/100g), Vitamin $B_1$(0.0837mg/100g), Vitamin $B_2$(0.0641mg/100g), Vitamin B6(0.0261mg/100g), Vitamin C(19.9877mg/100g), Vitamin E(0.3677mgaTF/100g), Vitamin K($7.2079{mu}g$/100g), and Niacin(1.5057mgaNF/100g). Based upon the questionnaire survey results, the sample product development of maesangee red vinegar sauce, maesangee plain yogurt sauce and maesangee wrapping sauce was achieved along with their preparation methods.