The present invention relates to yukgaejang and, more specifically, relates to a yukgaejang manufacturing method using thistles from Ulleungdo Island and yukgaejang manufactured through the method. For manufacturing yukgaejang, various ingredients are used to make a better taste and mouthfeel while vitalizing the unique taste of meat. In the most common method, various dried vegetables or medicinal herbs are added, including dried radish greens made by drying and steaming radish tops or cabbages. The inventor manufactures yukgaejang considering that thistles from Ulleungdo Island have a unique flavor and a nice taste in comparison to other thistles growing on land. More specifically, the present invention comprises: a thistle extract manufacturing step of manufacturing a thistle extract by putting thistles, collected from the Korean Peninsula including Ulleungdo Island, into water and heating the thistles a meat cooking step of adding fried beef and powder of dried thistles from Ulleungdo Island to the thistle extract and heating the beef for 30-60 minutes a vegetable adding step of adding vegetables, comprising bracken, taros, spring onions, thistles, and bean sprouts, and the thistle extract to the treated beef of the meat cooking step, and then, boiling the mixture and a seasoning step of adding seasoning including chili pepper powder, soy sauce, and salt and boiling the mixture. The yukgaejang using thistles from Ulleungdo has been evaluated as having a better flavor and taste than yukgaejang using dried radish greens, bracken, or medicinal herbs.COPYRIGHT KIPO 2018본 발명은 육개장에 관한 것이다. 더 구체적으로는 울릉도산 엉겅퀴를 이용한 육개장의 제조 방법 및 이를 이용한 육개장에 관한 것이다.육개장을 제조함에 있어, 고기 특유의 맛을 살리면서 보다 좋은 식감과 맛을 주기 위하여 다양한 재료를 사용한다. 가장 흔한 방식이 무청이나 배추를 건조하여 삶은 시래기를 포함하여, 다양한 건조 야채류를 혹은 한약재를 첨가하고 있다.본 발명자는 울릉도에 자생하는 엉겅퀴가 육지산에 비하여 특이한 구수함과 감칠 맛을 갖는다는 점에 착안하여 육개장을 제조하였다.보다 구체적으로 본 발명은 울릉도산을 포함한 한반도 육지에서 채취하여 세척한 엉겅퀴에 물을 붓고 가열 처리로 엉겅퀴 추출수를 제조하는 엉겅퀴 추출수 제조 단계,상기 엉겅퀴 추출수에 볶은 소고기 그리고 울릉도에서 채취한 엉겅퀴 건조분말
