PURPOSE: A cooking method of blowfish soup using a Hovenia dulcis extract is provided to use the Hovenia dulcis extract as stock for cooking the soup.CONSTITUTION: A cooking method of blowfish soup using a Hovenia dulcis extract comprises the following steps: boiling 10-20kg of Hovenia dulcis with 70L of water for 24 hours, and naturally cooling the obtained extract(S100) boiling 1L of water. 25-30g of blowfish head, 120-150g of bean sprouts, 5-10g of dried shrimp, 15-20g of radish, 5-10g of sea tangle, and 25-30g of manila clam for 1-2 hours to obtain blowfish stock(S110) heating 500-550ml of blowfish stock, 120-150g of blowfish flesh, and 70-80g of bean sprouts at the temperature greater than 100 deg. C for 3-5 minutes(S120) removing foam from the boiling mixture(S130) and adding 110-125ml of Hovenia dulcis extract, 35-40g of Oenanthe javanica, 5-7g of ground garlic, and 5-8g of salt into the boiling mixture, and heating the mixture for 7-10 minutes(S140).COPYRIGHT KIPO 2013[Reference numerals] (AA) Start (BB) Finish (S100) Mixing 10-20kg of fruit, branches, stems, and roots of Hovenia dulcis with 70L of water, and boiling the mixture for 24 hours before cooling to obtain a Hovenia dulcis extract (S110) Mixing 1L of water, 25-30g of blowfish head, 120-150g of bean sprout, 5-10g of dried shrimp, 15-20g of radish, 5-10g of sea tangle, and 25-30g of manila clam, and boiling for 1-2 hours to obtain stock (S120) Inserting 5t00-550ml of blowfish stock, 120-150g of blowfish flesh, and 70-80g of bean sprout, and boiling the mixture at the temperature higher than 100 deg. C for 3-5 minutes (S130) Removing foam from the surface of the boiling mixture (S140) Adding 100-125ml of Hovenia dulcis extract, 35-40g of Oenanthe javanica, 5-7g of ground garlic, and 5-8g of salt into the mixture, and heating at 70-100 deg. C for 7-10 minutes본 발명은 헛개나무 추출물을 이용한 해장국의 제조방법에 관한 것으로, 더욱 상세하게는 헛개나무 추출물과, 바지락, 황태, 사골 등을 우려내어 만들어진 육수를 혼합한 헛개나무 육수를 이용하여 해장국을 제조하도록 한 헛개나무 추출물을 이용한 해장국의 제조방법에
