The present invention relates to a rice soup producing method with improved flavor and nutrition. The rice soup producing method comprises: a first step of making broth by cooking a seasoning mixed with sunflower seed powder, beef dashida, roasted sea salt, beef flavor powder and miwon and vegetables including green onion, onion, whole garlic, whole pepper and glutinous rice in broth cooked with purified water, pork head, pork bone, pork forelimb, soju, radish, kalopanax, whole ginger, and taurine； a second step of making spicy seasoned red-pepper sauce by mixing coarse red pepper powder, fine red pepper powder, ground garlic, traditional bean paste, miwon, black pepper powder, soju, green onion and thick soy sauce； and a third step of completing rice soup by putting onion, leek, cheongyang red pepper, salted radish, pork head and pork forelimb on rice, adding the spicy seasoned red-pepper sauce completed and prepared in the second step, and then completing rice soup by taking out the broth completed and prepared in the first step. By the above, the rice soup producing method has effects of improving palatability by improving meat quality and considering nutrition as well as removing unique smell of beef bone broth and pork.COPYRIGHT KIPO 2020본 발명은 향과 영양이 개선된 국밥 제조방법에 관한 것으로서, 정제수, 돼지머리고기, 돈사골, 돈전지, 소주, 무, 엄나무, 통생강, 타우린을 조리한 육수에 해바라기씨 분말, 소고기다시다, 볶은 천일염, 소고기맛 분말, 미원을 혼합한 양념과, 대파, 양파, 통마늘, 통후추, 찹쌀을 포함한 야채를 조리하여 육수를 완성하는 제1단계와, 굵은고춧가루, 고운고춧가루, 간마늘, 재래된장, 미원, 흑후추가루, 소주, 대파, 진간장을 혼합하여 비빔다데기를 완성하는 제2단계와, 밥에 양파, 부추, 청양고추, 무절임, 돼지머리고기, 돈전지를 차례로 올린 후, 상기 제2단계에서 완성 준비된 비빔다데기를 올리고 난 다음, 상기 제1단계에서 완성 준비된 육수를 따로 내어 국밥을 완성하는 제3단계를 거쳐 국밥을 완성함으로써 사골 또는 돼지고기 특유의 냄새를 제거함과 아울러 육질을 개선하고 영양을 고려함으로써 기호성을 향상시키도록 하는 효과가 있다.
