PURPOSE: A manufacturing method of spicy fish soup containing Korean bullhead and red ginseng and the spicy fish soup containing Korean bullhead and red ginseng are provided to remove a unique fresh water fish soil smell and to enhance texture of meat.CONSTITUTION: A manufacturing method of spicy fish soup containing Korean bullhead and red ginseng comprises the following steps: boiling 10-20 wt% of Korean bullhead and 60-80 wt% of water at 90-100 deg. Celsius for 40-60 minutes and pulling out only the Korean bullhead to obtain Korean bullhead meat broth(S12) putting 0.1-1 wt% of red-ginseng powder into the Korean bullhead meat broth and boiling the same at 80-100 deg. Celsius for 20-30 minutes to obtain red ginseng Korean bullhead meat broth(S13) preparing lean meat by taking out bones from the Korean bullhead(S14) and adding Korean bullhead lean meat, 5-20 wt% of white radish, 1-5 wt% of spring onion, 0.1-2 wt% of sesame leaf, 0.1-2 wt% of crushed garlic, 0.1-2 wt% of crushed ginger, 0.1-2 wt% of cayenne pepper, 0.1-2 wt% of red pepper paste, 0.1-2 wt% of salt, and boiling at 80-100 deg. Celsius for 15-25 minutes(S15). In the S15 step, one or more of 0.5-5 wt% of crown daisy, winter mushroom, javan waterdropwort, dried radish greens, and red pepper is added.COPYRIGHT KIPO 2013[Reference numerals] (AA) Start (BB) End (S11) Prepare ingredients (S12) Manufacture Korean bullhead meat broth (S13) Manufacture red ginseng Korean bullhead meat broth (S14) Prepare lean meat for spicy fish soup (S15) Manufacture the spicy fish soup본 발명은 홍삼이 함유된 동자개 매운탕 및 그 제조방법에 관한 것으로서, 기존의 동자개 매운탕에 홍삼이 함유되어 민물고기 특유의 흙냄새는 제거되고, 국물은 감칠맛을 더하며, 향상된 육질의 식감을 제공하면서 건강은 증진시킬 수 있는 동자개 매운탕을 제공하는 것이다.본 발명은 동자개 매운탕의 전체 100중량%에 대하여, 동자개 10~20중량%, 물 60~80중량%를 준비된 용기에 넣고 90~100℃에서 40~60분동안 끓인 후 동자개만을 건져냄으로써 동자개 육수를 획득하는 동자개 육수의 제조과정과(S12) 상기 동자개 육수의 제조과정(S12)에서 획득한 동자개 육수에 홍삼분말 0.1~1중량%를 넣고 80~100℃에서 20~30분동안 더 끓여서 홍삼 동자개 육수를 획득하는 홍삼 동자개 육수의 제조과정과(S13) 상기 동자개 육수의 제조과정(S12)에서 건져낸 동자개는 뼈를 추려내어 살코기만을 준비하는
