The present invention relates to a method for preparing pork rib hangover soup using cow bone. More specifically, the present invention relates to a method for preparing pork rib hangover soup, comprising the following steps: a first step of preparing a broth by pouring water to beef leg bone and other bones pretreated by removing blood and foreign materials, heating the same to prepare the broth； a second step of preparing cow bone by heating the cow bone pretreated after removing blood and foreign materials along with water, mulberry leaves, onion, and green onion root, and then taking out the cow bone； a third step of producing a seasoning sauce by adding red pepper oil, red pepper powder, garlic, salt, soy sauce, ginger, and pepper to water and then heating the same to prepare the seasoning sauce； a fourth step of heating and mixing after adding boiled bamboo shoots, boiled outer leaves, the seasoning sauce prepared in the third step, the cow bone prepared in the second step, and the broth prepared in the first step； and a fifth step of adding green onion and cheese to the cow bone mixture mixed in the fourth step. The pork rib hangover soup prepared by the method has savory and delicious taste of the broth obtained by boiling beef leg bone and other bones, and specific odor of cow bone is masked by using mulberry leaves. By adding bamboo shoots and boiled outer leaves rich in dietary fiber, it is possible to secure chewy and soft texture and to reduce cholesterol while eating the broth and cow bone.본 발명은 소뼈를 이용한 뼈해장국 제조방법으로써, 핏물과 이물질을 제거하여 전처리된 소의 사골과 잡뼈에 물을 넣고 가열하여 육수를 제조하는 육수제조단계(제1단계)와, 핏물과 이물질을 제거하여 전처리된 소뼈를 물, 뽕잎, 양파, 대파뿌리와 함께 가열한 후 소뼈를 건져내는 소뼈준비단계(제2단계)와, 물에 고추기름, 고춧가루, 마늘, 소금, 간장, 생강, 후추를 넣고 가열하여 양념소스를 제조하는 양념소스제조단계(제3단계)와, 상기 제1단계에서 제조된 육수에 상기 제2단계에서 준비된 소뼈, 상기 제3단계에서 제조된 양념소스, 삶은 우거지, 삶은 죽순을 넣고 가열하는 혼합단계(제4단계) 및 상기 제4단계에서 혼합된 소뼈혼합물에 치즈와 파를 추가하는 추가단계(제5단계)로 이루어진 것을 특징으로 하는 뼈해장국 제조방법에 관한 것이다.상기의 방법으로 제조된 뼈해장국은 소의 사골과 잡뼈를 우려낸 육수의 고소하고 담백한 맛에, 뽕잎을 이용하여 소
