The present invention relates to a manufacturing method of a rice soup served with beef brisket, and a rice soup thereof. The manufacturing method of a rice soup served with beef brisket comprises a step of preparing broth by inputting 20-30 kg of cow leg bones and 15-20 kg of other bones in a broth container, filling purified water up to 85% of the broth container, boiling at high heat for 24 hours, adding 5 kg each of beef brisket point end deckle off and beef cheeks with red juice drained to the broth container, and boiling for 2-3 hours at high heat a step of preparing beef fat seasoning by inputting 0.3-1 kg of beef fat into a wok, melting the beef fat at high heat, adding 300 g of cut onions, cut spring onions, chopped garlic and chopped ginger, filling 1 L of water, boiling until the cut onion turns yellow, and then cooling and a step of completing a rice soup by putting 3-4 pieces of boiled and sliced beef brisket point end deckle off, 3-4 pieces of boiled and sliced beef cheeks, 1 t-spoon of the beef fat seasoning, 3-4 pieces of spicy chili, 10-15 g of bean sprouts, 20-35 g of Chinese cabbage outer leaves, 10-15 g of enoki mushrooms, 3-5 g of red pepper powder, a small amount of salt into an earthen pot for one person, filling the prepared broth up to 85% of the earthen pot and boiling. The present invention has an effect capable of providing a rice soup with savory and clean tastes, high nutrition, and flavors preferred to men and women of all ages by using the beef brisket part.COPYRIGHT KIPO 2014본 발명은 차돌고기 국밥 제조방법 및 그 국밥에 관한 것으로, 육수 용기에 사골 20 내지 30kg과 잡뼈 15 내지 20kg를 넣고 정수를 육수 용기의 85%까지 채워 24시간 센불에서 끓인 후, 핏물을 뺀 차돌양지고기와 쇠고기 볼살을 각기 5kg씩 육수 용기에 넣고 2 내지 3시간 다시 센불에서 끓여 육수를 준비하는 단계와 중화냄비에 우지를 0.3 내지 1kg을 넣고 센불에서 소기름을 녹여 낸 후, 세절된 양파, 세절된 파, 다진 마늘, 다진 생강을 300g 정도 넣고 물을 1L를 채워 세절된 상기 양파의 색깔이 노란빛이 날 때까지 끓인 다음, 식혀 소기름 다데기를 준비하는 단계와 1인분 뚝배기에 삶아 썰어놓은 차돌양지고기 3 또는 4점, 삶아 썰어놓은 쇠고기 볼살 3 또는 4점, 소기름 다데기 1 티스푼, 청량고추 3 내지 4 토막, 콩나물 10 내지 15g, 배추우거지 20 내지 35g, 팽이버섯 10 내지 15g,
