The present invention relates to a method for producing chungkukjang using a Saururus chinensis root, and more particularly, to a method for manufacturing a chongkukjang using a Saururus chinensis root, in which the fermentation period of chungkukjang is shortened and the unpleasant smell is removed, After thoroughly washing the beans and Saururus chinensis root, the ratio of soybean to Saururus chinensis root was mixed at 7: 3, and the mixture was put in a heating pot so that the mixture was completely immersed in water, and the mixture was thoroughly boiled. And then fermented by keeping the temperature at 35C to 40C for 24 hours in a ventilated state.
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