The present invention relates to Kim Geun Young Gamjatang (potato and pork rib broth) and a method for producing the same. More specifically, when Gamjatang is produced using pork ribs and potatoes as main ingredients, meat juice from which the bad smell of pork is removed is used, so that the natural taste of Kim Geun Young Gamjatang is not lost and cool and fresh tastes can also be exhibited. The method of the present invention comprises: a bone meat juice producing step of adding and heating 70-80 l of water with 30-40 kg of bone ribs and 300-500 g of ginger, thorny tree ingredients and acanthopanax and refrigerating bone meat juice and pork ribs a natural meat juice producing step of adding and heating 25-35 l of water with 0.5-2 kg of each of dried anchovies, dried Pollack, clams, shrimps, and kelp and 0.5-1 kg of each of mushroom, onions, spring onions, and ginger and refrigerating natural meat juice and a Kim Geun Young Gamjatang cooking step of adding and heating 3-4 kg of pork ribs, 3-4 potatoes, 200-300 g of cabbage outer leaves, and 15-50 g of each of hot pepper powder, refined salt, black pepper powder, spring onions, garlic, ginger, refined sugar, and sesame leaves in meat juice produced by mixing 1-2 parts by volume of the natural meat juice in the bone meat juice. In the present invention, Kim Geun Young Gamjatang is cooked (produced) by mixing natural meat juice with bone meat juice. Accordingly, an existing problem in which soup is made to be thick when Kim Geun Young Gamjatang is cooked can be prevented. Also, natural seasoning flavors more effectively remove the smell of pork, and the natural taste of Kim Geun Young Gamjatang is not lost.COPYRIGHT KIPO 2015본 발명은 김근영 감자탕 및 그 제조방법에 관한 것으로서 좀 더 구체적으로는 돼지 등뼈와 감자를 주재료로 하여 감자탕을 제조할 때 돼지의 특유한 냄새(돼지고기 누린내)를 제거한 육수를 사용하여 김근영 감자탕 고유의 맛을 해치지 않으면서도 시원하고 개운한 맛을 나타내는 김근영 감자탕 및 그 제조방법에 관한 것이다.본 발명의 돼지뼈 30~40Kg, 생강, 엄나무 및 오가피 300 ~ 500g에 물 70~80ℓ를 투입하고 가열하면서 뼈육수 및돼지뼈를 각각 냉장 저장하는 뼈육수 제조단계와, 건멸치, 북어, 조개, 새우, 다시마, 각
