PURPOSE: A manufacturing method of functional tteok-galbi(ground beef with bones) using a mixed and fermented mixture of sesame and soybean and pulverized tteok-galbi. CONSTITUTION: A manufacturing method of functional tteok-galbi comprises: a step of generating sesame dregs by roasting sesame at 180-300deg. C for 20-40 minutes and compressing in a pressure of 300-600kg/f(S10)； a step of generating a first mixture by mixing water and soybean in a ratio of 2:1(S20)； a step of generating a second mixture by mixing the first mixture and the sesame dregs in a ratio of 3:7 after settling the first mixture and cooling the first mixture at 40-65 deg. C(S30, S40)； a step of fermenting the second mixture after injecting Bacillus subtilis at 37-45deg. C in 70-80% of humidity for 24-72 hours(S50)； a step of powdering and pulverizing after drying the fermented second mixture with a dryer at 40-60 deg. C for 36-72 hours(S60)； a step of generating a tteok-galbi mixture by mixing 0.5-5.0 parts by weight of pulverized and fermented mixture for 100 parts by weight of meat material(S70)； a step of applying heat to the tteok-galbi mixture at 100-150 deg. C for 1-3 minutes(S80)； and a step of roasting the heated tteok-galbi mixture at 160-200 deg. C for 1-3 minutes(S90). [Reference numerals] (AA) Start； (BB) End； (S10) Generating sesame dregs by roasting sesame at 180-300deg. C for 20-40 minutes and extracting oil by compressing in a pressure of 300-600kg/f； (S20) Generating a first mixture by washing soybean and mixing water and the soybean in a ratio of 2:1； (S30) Impregnating the first mixture in water of 30-40 deg. C for 24-48 hours and steaming at 120-140 deg. C for 30-40 minutes； (S40) Generating a second mixture by mixing the first mixture and the sesame dregs in a ratio of 3:7 after cooling the steamed first mixture at 40-65 deg. C； (S50) Injecting Bacillus subtilis into the second mixture and fermenting at 37-45deg. C in 70-80% of humidity for 24-72 hours； (S60) Drying the fer
