This study investigated the potential of tteokbokki sauce meeting the functional labeling system (TSF) with resistant maltodextrin on muscle atrophy using dexamethasone-induced C2C12 myotubes and hindlimb immobilization (HI)-induced C57BL/6J mice. TSF significantly improved cell viability, myotube diameter, and fusion index in C2C12 myotubes. Furthermore, TSF effectively mitigated HI-induced muscle atrophy in mice, enhanced grip strength, and increased muscle mass. At the molecular level, TSF upregulated proteins related to muscle protein synthesis (IGF-1/Akt/mTOR) and mitochondrial biogenesis (SIRT1/PGC-1α), while downregulating proteins associated with muscle protein degradation (Fbx32/FoxO3a/MuRF1). This dual action highlights the potential of TSF to promote muscle health and prevent muscle atrophy. Our findings suggest that TSF holds promise as a functional food ingredient for treating muscle atrophy. Developing a sauce with anti-muscle atrophy properties opens new avenues for creating novel health-promoting food products. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s10068-024-01675-0.