Provided is a method for manufacturing Chungkukjang(a soup prepared with fermented soybeans) with less offensive odor, which can supply bifidus absent in Chungkukjang additionally, as well as shows ease in intake and convenience in storage. The method for manufacturing Chungkukjang comprises the steps of: preparing Chungkukjang from soybeans and bacillus subtilis, followed by drying to provide soybean grains as a base; fermenting bifidus under an anaerobic condition, followed by lyophilization to obtain bifidus in a form of powder and a granule; coating the bifidus powder together with an edible binder on the Chungkukjang base; and coating thereon an edible supplement for assisting the intake of the Chungkukjang base while blocking the bifidus on the coating layer from air.
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