The present invention relates to a manufacturing method of pork-on-the-bone soup (Gamjatang) using a mulberry tree, which comprises a mulberry tree preparation step of preparing a mulberry tree by cutting collected and washed branches and roots of mulberry trees, drying under shade for seven days, under the sun for one day, and, again, under shade for three days, washing with water, drying under the sun for one day, and roasting with low heat a Cirsium japonicum preparation step of preparing Cirsium japonicum by cutting collected and washed leaves, stems and roots of Cirsium japonicum, drying under shade for seven days, under the sun for one day, and, again, under shade for three days, washing with water, drying under the sun for one day, and roasting with low heat an Artemisia annua L. preparation step of preparing Artemisia annua L. by cutting collected and washed Artemisia annua L., drying under shade for seven days, under the sun for one day, and, again, under shade for three days, washing with water, drying under the sun for one day, and roasting with low heat a broth manufacturing step of manufacturing broth by inputting the prepared mulberry tree, the prepared Cirsium japonicum and the prepared Artemisia annua L. in water with jujube and licorice, and boiling a pig bone preparation step of inputting pig bones for pork-on-the-bone soup, which have removed blood by dipping in cold water, in water, heating to boil, and taking out the pig bones from water and a heating step of inputting the heated and taken pig bones, Kimchi and Kimchi soup in the manufactured broth, and heating to boil.COPYRIGHT KIPO 2014본 발명은 뽕나무를 이용한 감자탕의 제조방법에 관한 것으로, 채취하여 세척한 뽕나무의 가지 및 뿌리를 절단하여 7일 동안 그늘진 곳에서 건조하고, 1일 동안 햇볕에서 건조한 후, 다시 3일 동안 그늘진 곳에서 건조한 후, 물로 세척하여 1일 동안 햇볕에서 하여 건조한 후, 약한 불로 볶아 준비하는 뽕나무 준비단계 채취하여 세척한 엉겅퀴의 잎, 줄기 및 뿌리를 절단하고, 7일 동안 그늘진 곳에서 건조하고, 1일 동안 햇볕에서 건조한 후, 다시 3일 동안 그늘진 곳에서 건조한 후, 물로 세척하여 1일 동안 햇볕에서 하여 건조한 후, 약한 불로 볶아 준비하는 엉겅퀴 준비단계 채취하여 세척한 개똥쑥을 절단하고, 7일 동안 그늘진 곳에서 건조하고, 1일
