The present invention relates to a method for manufacturing spicy mudfish soup. More specifically, the method includes: a broth producing step of producing broth by mixing 0.6 wt% of kelp, 69 wt% of water, 17.5 wt% of radishes, 11.7 wt% of shrimps, and 1.2 wt% of pepper seeds in a container and boiling the same for 10 minutes； a first seasoning sauce producing step of producing a first seasoning sauce by mixing a mixture, obtained by mixing the broth produced in the broth producing step with salt, with pepper powder, garlic, gingers, shrimps, glutamate, sodium, green onions, and peppers； a ripening step of mixing 80 wt% of the first seasoning sauce with 20 wt% of the broth and ripening the same for one week； a second seasoning sauce producing step of producing a second seasoning sauce by mixing 33.5 wt% of pepper oil with 66.5 wt% of pepper powder； a cooking step of boiling a cooking mixture after making the cooking mixture by mixing 16 wt% of the first seasoning sauce, 8 wt% of the second seasoning sauce, and 74 wt% of additives； and a mudfish inserting step of inserting mudfish into the cooking mixture. Fishy smell of the mudfish can be removed as the first seasoning sauce and the second seasoning sauce include pepper powder. A person can taste deep flavor of the soup resulting from ripening the first seasoning sauce. The mudfish can be rapidly boiled as the mudfish is inserted after boiling the first seasoning sauce, the second seasoning sauce, and the additives. Accordingly, fishy smell can be reduced again or can be completely removed.본 발명은 추어매운탕의 제조방법에 관한 것으로서, 보다 상세하게는 다시마 0.6중량%와 물 69중량%와 무 17.5중량%와 새우 11.7중량%와 고추씨 1.2중량%를 용기에 혼합한 후 10분간 끓여 육수를 제조하는 육수 제조단계와, 상기 육수 제조단계에서 제조된 육수에 소금을 혼합하여 얻은 혼합액에 고추가루, 마늘, 생강, 간장, 새우, 글루타민산 나트륨, 파, 고추를 혼합하여 제 1 양념소스를 형성하는 제 1 양념소스 제조단계와, 상기 제 1 양념소스 80중량%에 상기 육수 20중량%를 혼합하여 1주일간 숙성시키는 숙성단계와, 고추기름 33.5중량%와 고추가룻 66.5중량%를 혼합하는 제 2 양념소스를 형성하는 제 2 양념소스 제조단계와, 상기 제 1 양념소스 16중량%와 상기 제 2 양념소스 8중량% 및 첨가물 74중량%를 혼합하여 조리혼합물을 형성한 후 상기 조
