The present invention relates to a method of manufacturing Jeju pork noodles, more specifically, to prepare a broth so that an average of 0.7 chickens in one serving of pork noodles, noodles (麵) contains a large amount of beneficial ingredients to the drug Using a gardenia noodles containing gardenia which is also used as a garnish, and using Jeju pork as a garnish, a bowl of noodles containing enough chicken ingredients in a bowl of noodles, Jeju pork and gardenia It is intended to provide pork noodles with long-lasting feeling of fullness. The present invention is a marinade manufacturing step (S1) for preparing a seasoning sauce by mixing Nibishi owned 150 ~ 210g, brewed soy sauce 7 ~ 8.3 kg, brewed soy sauce 3.9 ~ 4.8 kg, coarse red pepper powder 2 ~ 2.6 kg； Brew brewed soy sauce 0.9 ~ 1.3㎏, 150 ~ 200g of double vinegar, 150 ~ 200g of water, 250 ~ 350g of sugar, put it in a container and boil it over a high heat. When it starts to boil, turn off the fire and cool it. Soy mustard sauce manufacturing step (S2) of mixing 300g to produce soy mustard sauce； Concentrate 2kg, 800ml of water, 60 ~ 80g of green onion roots put in a container, when the heating starts to boil for 10 minutes to boil for 10 minutes to produce a concentrate (S3) and； After removing the internal organs, tails and grease of raw chicken, put the chicken washed in cold water into a container and heating it to start boiling.Take off the fire, pour cold water and stir to remove the impurities on the chicken to prepare the chicken (S4 )Wow； Put 100 ~ 130g of garden noodles dried noodles in boiling water and start to boil after boiling 3 ~ 4 times, and after turning off the fire, rinse the noodles with cold water to prepare the gardenia noodles (S5) and ； Pork immersed in cold water for 15 minutes to remove 3.8-4.5 kg of pork, 8-13 laurel leaves, 50-70 g of miso, 5 g of sun-dried salt, 20 grains of black pepper, and 100-120 ml of shochu Pour enough water, pork preparation step (S6) and boiled 45-55 m
