SULNONGTANG is a kind of "goomkok"-korean typical soup made with beef, bone and organs, and is belived to be as a good source of portein and calcium, but there is no standard formulation for that. In order to set up the standard formulation of SULNONGTANG cooking method, I have perfermed a nutritional analysis of change in the components of SULNONGTANG, which contained the proximate composition, free amino acids, nucleotides, cholesterol, calium, phosphorus and iron. The conventional SULNONGTANG were cooked by conventional methods varing cooking time and ingredient. And also the current Market SULNONGTANG were cooked by the same methods for conventional SULNONGTANG and adding beef`s head, hooves or knee bones. The result obtained in this study were as fallows: 1. In case of conventional SULNONGTANG, the most desirable cooking time was from 12 to 18 hours, the preparation method for group A was the best to maintain the optiml amount of nutrients and 5＇-IMP. 2. In Market SULNONGTANG, nutritional contents were poorer than that of conventional SULNONGTANG. When the beef`s head was added to the Market SULNONGTANG, nutritional status were more desirable than those added hooves or knee bones.