PURPOSE: A manufacturing method of Shabu-shabu meat broth is provided to maintain a light taste without being saltier even with continued heating and to neutralize the unique flavor of pork. CONSTITUTION: 40 to 70 parts by weight of dried kelp, 40 to 60 parts by weight of katsuobushi, 300 to 400 parts by weight of dashi anchovy, 700 to 800 parts by weight of sugar, 400 to 500 parts by weight of salt, 300 to 400 parts by weight of dashida beef-flavored stock, 400 to 500 parts by weight of beef powder, 200 to 300 parts by weight of seasoning, 150 to 250 partsby weight of seasoned soy sauce, and 3 to 10 parts by weight of Ecklonia cava powder are added to 100,000 parts by weight of water. Shabu-shabu meat broth is manufactured by heating the mixture at 100 to 130 deg. C for 5 to 7 hours. Solid ingredients are removed from the Shabu-shabu meat broth. The Shabu-shabu meat broth is concentrated to 35-55%(v/v) by adding 3 to 10 parts by weight of tissue cultured mountain ginseng to the Shabu-shabu meat broth. 100 to 150 parts by weight of pork shoulder, 50 to 80 parts by weight of Chinese cabbage, 10 to 30 parts by weight of crown daisy, 10 to 30 parts by weight of sesame leaves, 30 to 60 parts by weight of small green onion, 10 to 20 parts by weight of Oenanthe javanica, 20 to 40 parts by weight of oyster mushroom, 30 to 60 parts by weight of black mushroom, 10 to 40 parts by weight of golden mushroom, 150 to 250 parts by weight of green bean sprouts, and 20 to 50 parts by weight of tissue cultured mountain ginseng are mixed with 100000 parts by weight of concentrated Shabu-shabu meat broth. The meat broth is heated first. The remaining materials are added when the meat broth is boiling.본 발명의 감태를 이용한 샤브샤브 육수 제조방법 및 이를 이용한 샤브샤브 제조방법은 물 100000중량부에 대해 건다시마 40 내지 70중량부, 가쓰오부시 40 내지 60중량부, 다시멸치 300 내지 400중량부, 설탕 700 내지 800중량부, 소금 400 내지 500중량부, 쇠고기다시다 300 내지 400중량부, 쇠고기가루 400 내지 500중량부, 조미료 200 내지 300중량부, 양념간장 150 내지 250중량부 및 감태분말 3 내지 10중량부를 포함하는 배합물을 가열하여 샤브샤브 육수를 제조하고, 이렇게
