The present invention relates to a kochujang containing a sub-critical mushroom extract and a preparation method thereof, and more particularly, to a method for preparing a mushroom having a superior beta-glucan content by extracting a mushroom using a subcritical extraction method Extract, and a coloring, taste, flavor, and nutrition quality of the prepared kochujang prepared using the kochujang and a preparation method thereof. The present invention relates to a method for removing foreign substances, comprising the steps of washing soybeans, green tea, and mushroom, removing the foreign substances, drying the green tea washed in the washing step, and pulverizing the washed green tea with 100-200 mesh, Critical extraction with 10 ~ 40 ml of distilled water per 1 g at a pressure of 0.5 ~ 5 MPa for 1 ~ 2 hours at a temperature of 100 ~ 210 캜 to prepare an extract, and a step of preparing the extract of Hamcho subcritical extract per 100 g of distilled water , The step of immersing the washed soybeans in a mixture of 0.1 to 5 g of the Hamcho subcritical extract prepared in step (1) for 6 to 16 hours, and the step of boiling the soybean immersed in the mixture in the immersion step at 90 to 100 캜 55 to 65% by weight of soybeans and 35 to 45% by weight of cooked rice in the addition step, 95 to 99% by weight of the mixture in the first mixing step, Dried green tea powder 1 to 5% by weight of a meju mixture, a Meju mixture molding step of molding the mixture mixed in the second mixing step into a donut form, and a Meju mixture molding step And then drying and pulverizing the mixture into 60 to 100 meshes. A method for producing a mushroom according to claim 1, wherein the mushroom is crushed in a size of 60 to 100 mesh by drying the mushroom washed in the washing step, The extract is prepared by subcritical extraction at a temperature of 100 to 210 DEG C for 1 to 2 hours at a pressure of 0.5 to 5 MPa with 10 to 40 mL of distilled water per 100 mL of distilled water to p
