The present disclosure provides a method for preparing dried beef, wherein the method comprises: a step of slicing rump of beef in a flat and long shape to have a thickness of 0.3-0.8 cm a step of draining blood from the sliced rump of beef a first step of seasoning the rump of beef, of which blood is drained, with soy sauce and sesame oil, wherein firstly the rump of beef is seasoned with sesame oil, soaked in soy sauce and then patted down to allow spices to permeate the rump of beef a first step of drying rump of beef, of which spices have permeated, to a semi-dry state by hanging a second step of seasoning the semi-dried rump of beef by dipping into marinade, which is made of soy sauce, sesame oil, honey, sesame, pepper, chopped onion, garlic juice, and then patting down so as to allow the spices to evenly permeate the semi-dried rump of beef and a second step of drying the rump of beef, of which spices have permeated, wherein the rump of beef is sprinkled with ground pine nuts and then hanged to be dried. According to the present invention, a method for preparing a dried medication beef in a traditional manner has effects of: allowing the dried medication beef to be consumed by people of all ages and both sexes not only in Korea but also in foreign countries without repulsion as it has a traditional taste and flavor contributing to the increase in the income of beef farmers as rump of beef, which is less demanding and is relatively cheap compared to other parts, is used allowing an easy consumption of dried medication beef with soft and a chewy taste since rump of beef, which is low in fat but high in protein content is used and being beneficial to health as natural ingredients are used.COPYRIGHT KIPO 2016본 고안은 쇠고기의 우둔살이 0.3~0.8cm의 일정한 두께를 갖고, 평평하고 길쭉한 형태가 되도록 저미는 저밈 단계 절단된 우둔살에서 핏물을 제거하는 핏물 제거 단계 핏물이 제거된 우둔살을 간장과 참기름으로 양념하되 먼저 우둔살을 참기름에 버무린 후 간장에 담가서 우둔살에 양념이 고르게 스며들도록 치대는 1차 양념 단계 양념이 스며든 우둔살을 널어서 반 건조시키는 1차 건조 단계 반 건조된 우둔살을 간장에 참기름, 꿀, 깨소금, 후추가루, 다진파, 마늘즙을 넣
