The present invention relates to a method for manufacturing a fermented soybean paste with dried pollack, barley, and hot pepper and the fermented soybean paste with dried pollack, barley, and hot pepper. To accomplish the method for manufacturing a fermented soybean paste with dried pollack, barley, and hot pepper according to the present invention, a fermented barley mixture is prepared first by mixing Chungyang hot pepper and bay salt water with fermented barley. The fermented soybean paste with dried pollack, barley, and hot pepper is manufactured by aging fermented soybean lumps and dried pollack in the bay salt water and then separating the fermented soybean lumps from the dried pollack, and then mixing the kneaded fermented soybean lumps, the fermented barley mixture, and the dried pollack and aging in a crock. In addition, the fermented soybean lumps for the fermented soybean paste with dried pollack, barley, and hot pepper of the present invention are prepared by boiling soybeans and then grinding the boiled soybeans and making the ground soybean into a certain shape, and then hardening. The hardened fermented soybean lumps are dried down to about 60% of the initial weight through the first, second, and third drying processes and a fermentation process. According to the present invention, the fermented barley mixture and dried pollack are added in the precess of manufacturing the fermented soybean paste, thereby improving a savory taste and nutrition. Additionally, the whole Chungyang hot pepper is added and fermented together, thereby improving the taste and color more.
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