This study was conducted to examine the sensory characteristics and the experimental of the medicinal demi-glace with varying quantity of omija extracts added. First, according to the result of this study, demi-glace sauces with varying quantity of omija extracts added were as follows; (1) pH : The pH of control groups was 5.13 and omija sauces ranged from pH 4.18 to pH 4.81. And the more omija extracts were added, the less pH was found. (2) $^{circ}Brix$ : The control was 10.2 and omija sauces ranged from 11.1 to 13.0 $^{circ}Brix$. The more omija extracts were added, the higher $^{circ}Brix$ was found. (3) Color : The heavier weight of omija were added, the less L value was found; however, a, b values were increased. Secondly, the results of sensory evaluation based on authentic tastes of demi-glace sauces with the different levels of omija added were as follows; In terms of aftertastes and overall acceptability preference of demi-glace sauces, males and females preferred 2% added omija sauces. There were no significant differences in gender, but there were significant differences in sample sauce(p<0.001). This study found that 2% sauce was recommended as the best for the application of medicinal demi-glace sauce with omija.