The present invention relates to a method for manufacturing a traditional Korean-style eel-dish, including a safflower, and more particularly, to a method of manufacturing a traditional Korean-style eel-This traditional Korean meal can be used to boil any country or sausage. It can also be used for kimchi, kakdugi, simmered, mackerel, and meat sauce. It can be used as a seasoning.In the present invention, 20 liters of water and 2.8 kg of salt are put into a separate container, stirred until the salt melts, and then left for 48 to 50 hours. Then, the salt water contained in the container is filtered with a mesh to remove the salt water, (101) for preparing a brine solution by placing it in a water tank (101)5 to 6 kg of Meju 3 and 2 to 3 kg of raw beef 4 are put into the pot 1 while the salt water 2 is contained in the pot 1 through the step 101 A second stage (102) for aging for 48 to 52 hoursA third step 103 in which 550 to 650 g of dried grains 5 and 0.8 to 1.2 kg of dried seaweed are put into a jar 1 containing the meju 3 and raw beef 4After the third step (103), 50 to 60 g of dried red pepper (7), 8 to 16 g of sesame seeds, and 6 to 7 charcoals (8) having a diameter of 5 to 6 cm and a length of 15 to 20 cm Fourth step 104After the fourth step (104), the split bamboo (9) is inserted into the brine (1) so that the meju (3), hanthae (5) and kelp (6) A fifth step 105 of horizontally and horizontally arranging the first and second substrates 10 and 20 inwardAnd a sixth step (106) of removing the contents (potato) contained in the pot (1) after the fermentation period of 6 months after the fifth step (105) and extracting the liver.본 발명은 황태가 포함되는 전통한식 어간장의 제조방법에 관한 것으로, 더욱 상세하게는 전통한식 어간장을 제조하는 과정에서 메주와 황태, 소고기를 기본 재료로 포함함으로서, 건강에 도움이 되고 깔끔하고 담백한 맛을 제공하게 하는 전통한식 어간장 제공할 수 있도록 하며, 이러한 전통한식 어간장은 모든 국이나 지게를 끓일 때 이용할 수 있고, 김치, 깍두기, 조림, 무침, 육고기 소스 등에도 이용될 수 있는 것이며, 식성에 맞춰서 천연 조미료로서 사용할 수 있는 것이다.본 발명은 별도의 용기에 물 20리터와 소금 2.8㎏을 투입하고 소금이 녹을 때까지 교반한 뒤에, 48~50시간이 방치한 뒤에 용기에 담긴 소금물
