PURPOSE: A cooled knee bone pottage and a manufacturing method thereof are provided to prevent the falling-off in the efficacy to be tried as the new delicacy in the summer season by adding wheat noodles to the pottage, where the fat which is contained in the knee bone pottage is solidified when cooling the pottage for eating. CONSTITUTION: A cooled knee bone pottage manufacturing method is as follows: Beef bone soup is added with water and heated for 12-15 hours at 100 through 130 deg. C to manufacture a first soup. The first soup is added with 150-200 parts by weight of boiled and cut knee cartilage tendon and 5-8 parts by weight of salt every 300 parts by weight of the first soup and heated for 40-50 minutes at 70-90 deg. C, and when boiling, added with 10-15 parts by weight of gelatin, where the soup is solidified to manufacture meat slices of knee cartilage. The first soup is added with liquor, soy sauce, garlic, vinegar, and seasonings； boiled； and then removed with solid ingredients of the soup for manufacturing a second soup, where the manufactured second soup is stored under refrigeration. The refrigerated second soup is added with 30-40 parts by weight of meat slices of knee cartilage and 15-20 parts by weight of wheat noodles every 100 parts by weight of the second soup. The second soup is added with, in parts by weight every 200 parts by weight of the first soup: liquor of 25-35； soybean of 25-35； garlic of 5-8； vinegar of 10-15； and seasoning of 5-8, and manufactured by being heated for 30-40 minutes at a temperature of 100-300 deg. C.본 발명은 맛과 영양에서 우수한 도가니탕을 제조함에 있어 시원한 냉 육수가 첨가됨으로써 여름철 별미로 섭취할 수 있으며 도가니 힘줄이 첨가된 사골 육수를 편육으로 제조하여 도가니탕에 첨가함으로써 기름기의 고형화가 방지될 수 있는 냉 도가니탕에 관한 것으로, 보다 상세하게는 사골과 잡뼈를 포함하여 이루어진 육수 재료들에 대하여 불순물 제거 과정을 거친 후, 상기 육수 재료들을 물에 첨가하고 100 내지 130℃ 온도에서 12 내지 15시간 가열하여 제1육수를 제조하는 단계와, 상기 제1육수 300중량부에 대하여 미리 삶아 잘라놓은 도가니 힘줄 150 내지 200중량부와 소금 5 내지 8중량부를 첨가하고 70 내지 90℃ 온도로 40 내지 50분을 가열하여 끓인 후, 젤라틴 10 내지 15중량부를 첨가하여 굳혀 도가니 편육을 제조하는 단계와, 상기 제1육
