The present invention relates to a method for preparing sliced raw blowfish bibimbap. The method for preparing sliced raw blowfish bibimbap comprises: a blowfish flesh preparation step of preparing a blowfish, allowing a person having Craftsman Cook, Blowfish to trim the blowfish from which bones, skins, organs, and blood are removed, washing the trimmed blowfish, and cutting 30 to 45 wt% of blowfish flesh into the width of 0.5 to 2.5 cm by 30 to 60 degrees a sliced raw blowfish aging step of mixing 30 to 45 wt% of blowfish flesh, 1 to 5 wt% of blowfish natural seasoning, 7 to 23 wt% of fine pepper powder, 0.5 to 4 wt% of each garlic, ginger and salt, 5 to 15 wt% of thick pepper powder, 5 to 8 wt% of vinegar, 5 to 15 wt% of sugar, and 1 to 8 wt% of starch syrup, and aging the mixture at a temperature of 1 to 5°C for one to three days so as to prepare sliced raw blowfish a blowfish flesh preparation step of preparing the blowfish flesh a supplementary ingredient preparation step of preparing supplementary ingredients including radish sprouts a blowfish natural seasoning preparation step of mixing 20 to 35 wt% of dried blowfish, 10 to 25 wt% of dried shiitake, and 10 to 25 wt% of dried anchovy, and pulverizing the mixture a steamed rice preparation step of cooking and preparing steamed rice by using rice and water and a putting step of putting, into a container, the steamed rice prepared in the steamed rice preparation step, putting the prepared supplementary ingredients on the steamed rice, putting the sliced raw blowfish on the top of the supplementary ingredients, and putting the seasoning into the container.본 발명은 복어회 비빔밥의 제조방법에 관한 것이다.본 발명의 복어회 비빔밥의 제조방법은 본 발명의 복어회 비빔밥의 제조방법은 상기와 같은 과제를 해결하기 위하여 복어를 준비하여 복어의 손질은 복어 자격증 소지한 인이 하여 뼈, 껍질, 내장, 핏물제거 한후 세척한 다음 복어살 30-45중량%을 30-60도 각도로 너비 0.5-2.5cm로 절단하여 복어살 준비단계 복어살 30-45중량%, 복어 천연조미료 1-5중량%, 고은고추가루 7-23중량%, 마늘, 생강, 소금 각각 0.5-4중량%, 굵은고추가루 5-15중량%, 식초5-8중량%, 설탕 5-15중량%, 물엿 1-8량%를 혼합하여 1-5℃에서 1-3 일간 숙성시켜 복어회를 준비하는 복어회 숙성
