The present invention relates to a method for producing a marinated meat for grilled short rib patties using a pork hind leg meat and a dried persimmon. According to the present invention, the method for producing a marinated meat for grilled short rib patties using a pork hind leg meat and a dried persimmon includes: a raw material meat producing step of preparing and grinding the pork hind leg meat to produce a raw material meat having 70 wt% of a total weight of the marinated meat for the grilled short rib patties a dried persimmon cutting step of preparing and cutting the dried persimmon at a thickness of 0.5-1 mm and a length of 2-3 mm to produce the dried persimmon having 3 wt% of the total weight of the marinated meat for the grilled short rib patties a fat grinding step of preparing and grinding frozen beef fat having 7 wt% of the total weight of the marinated meat for the grilled short rib patties to produce ground beef fat a first mixing step of defrosting the ground beef fat and then mixing the defrosted ground beef fat with the prepared cut dried persimmon to produce a dried persimmon mixture a marinade preparing step of preparing a marinade containing starch, soy sauce, wheat, bread crumbs, onion, apple, garlic, ginger, soju, sugar, and sesame oil having 20 wt% of the total weight of the raw material meat for the grilled short rib patties a second mixing step of mixing the prepared marinade with the dried persimmon mixture to produce a marinated dried persimmon mixture a ripening step of mixing the raw material meat with the marinated dried persimmon mixture and then ripen the mixture at a temperature of -2 to -3C for two days and a packaging step of packaging and then freezing the ripened mixture to produce the marinated meat for the grilled short rib patties. According to the present invention, a content of the pork hind leg meat can be maximized to minimize a unit cost of the raw material meat and minimize bad smell caused by the pork hind leg meat b
