In the present invention, provided is a gamja-tang (pork backbone stew) manufacturing method comprising: a bone broth manufacturing step of putting 30-40 kg of selected pork bones, 300-500 g of ginger, 300-500 g of Kalopanax septemlobus, and 300-500 g of Acanthopanax sessiliflorum in 70-80 L of water, heating the same, heating the same with intense flames 30-40 minutes more when the same starts to boil, separating the pork bones, the Kalopanax septemlobus, and the Acanthopanax sessiliflorum to leave only stock, and separately storing the separated broth and the pork bones under refrigeration a natural broth manufacturing step of putting 35 L of water with respect to 0.5-2 kg of dried anchovies, 0.5-2 kg of dried pollack, 0.5-2 kg of clams, and 0.5-2 kg of kelp, 0.5-1 kg of mushroom, 0.5-1 kg of leek, and 0.5-1 kg of ginger, heating the same at a temperature of 80-100°C for 1-2 hours, separating broth from the added materials, and storing the separated broth under refrigeration and a gamja-tang cooking step of putting 3-4 kg of the pork bones stored under refrigeration and 3-4 potatoes in 2-3 L of broth, obtained by mixing the bone broth and the natural broth, heating the same, putting 200-300 g of outer leaves of cabbage, 15-50 g of chili pepper powder, 15-50 g of refined salt, 15-50 g of pepper, 15-50 g of leek, 15-50 g of garlic, 15-50 g of ginger, 15-50 g of maltose syrup, and sesame leaves when the same starts to boil, and heating the same for 7-10 minutes until the same boils again. Accordingly, unlike a method for putting pork bones, seasoning, and other ingredients at once and cooking the same during a common gamja-tang manufacturing process, cooking is performed by separating the material inserting process from the material heating process. In the provided gamja-tang manufacturing method, pork bones can be broken in an easy manner, flesh can be separated from the pork bones in an easy manner, and consumers of the gamja-tang manufactured by the method can eat
