Disclosed is a method for making thick beef soup. The method for making thick beef soup comprises the step of preparing a base material by putting beef bone legs into water for 12 hours for eliminating blood from the beef bone legs the step of mixing and heating green tea leaves and water the step of putting the beef bone legs into the heated green tea water, boiling the green tea water with the beef bone legs for 5 to 10 minutes, and putting the beef bone legs in water for eliminating impurities from the beef bone legs the step of preparing primary thick beef soup by separating the beef bone legs form the water without the impurities, pouring water to make the beef bone legs sunken into water, putting garlic of 1 to 2 part by weight for water of 100 part by weight, and boiling the water 5 to 6 hours the step of preparing secondary thick beef soup by separating the beef bone legs from the boiled primary thick beef soup, putting garlic of 1 to 2 part by weight again for water of 100 part by weight into the separated beef bone legs, and boiling the primary thick beef soup for 5 to 6 hours the step of separating the beef bone legs from the secondary thick beef soup and steaming the separated beef bone legs for 20 to 30 minutes the step of preparing thirdly thick beef soup by putting garlic 1 to 2 part by weight for water of 100 part by weight into the steamed beef bone legs, and boiling the soup for 5 to 6 hours the step of eliminating fat on the surface of the thick beef soup made by previous steps and the step of mixing the thick beef soup made by mixing primary, secondary, and thirdly thick beef soup, and boiling the mixed thick beef soup.COPYRIGHT KIPO 2014사골곰국 제조방법이 개시된다. 사골곰국 제조방법은, 사골이 물에 완전히 잠기도록하여 12시간동안 상기 사골의 핏물을 제거하여 원료를 준비하는 단계, 녹차잎과 식용수를 혼합하여 가열하는 단계, 상기 가열된 녹차수에 상기 사골을 투입하여 5~10분간 끓인 후 상기 사골을 물에 건져 상기 사골 외의 이물질을 제거하는 단계, 상기 불순물이 제거된 사골을 물과 분리한 후, 물을 상기 사골에 잠기도록 붓고 물 100중량부에 대하여 마늘 1~2중량부를 함께 넣고 5~6시간 가열하여 1차 곰국을 끓이는 단계, 끓여진 1차 곰국과 사골을 분리하고, 분리된 상기 사골에 물
