The present invention relates to a method for making Galbitang and, more specifically, to a method for making Galbitang, of which the off-flavor is reduced and the rib meat is tender. The method for making Galbitang according to the present invention comprises: a first step for removing blood from miscellaneous bones, meoguri, shank, and chuck of cows, as first materials； a second step for mixing the first materials, from which the blood has been removed, with water and a medicinal herb extract, followed by parboiling； a third step for washing the parboiled first materials and removing fat therefrom； a fourth step for mixing the first materials, from which the fat has been removed, with water, an additive for meat softening, and sub-materials, followed by heating； a fifth step for filtering the heated first materials to prepare a first solid and a first meat broth； a sixth step for removing blood from cow ribs as second materials； a seventh step for mixing the second material, from which the blood has been removed, with a medicinal herb extract, followed by parboiling； an eighth step for washing the parboiled second materials, followed by removal of fat； a ninth step for mixing the second materials, from which the fat has been removed, with water, an additive for meat softening, and sub-materials, followed by heating； a tenth step for filtering the heated second materials to prepare a second solid and a second meat broth； an eleventh step for mixing the first meat broth and the second meat broth to prepare a broth for Galbitang； and a twelfth step for mixing the first solid and the second solid in the broth for Galbitang, followed by addition of seasoning.La présente invention concerne un procédé de préparation de galbi tang et, plus spécifiquement, un procédé de préparation de galbi tang dont l'altération du goût est réduite et le plat de côtes est plus tendre. Le procédé de préparation de galbi tang selon la présente invention comprend : une première étape pour re
