In the present invention, glutinous rice is referred to as a tongue liquor instead of being called water, and the salinity and the sugar content are reduced (reduced) by using a malt liquor which has been filtered through a tongue liquor, To thereby improve the value of the product. BACKGROUND ART [0002] The present invention relates to a method for producing a low salt, low-substituted kochujang, and a low-salt and low-substituted kochujang prepared therefrom. The method of producing low salt and low-substituted kochujang of the present invention is as follows: 1) The glutinous rice is immersed in the rice ginseng, and then the soybean paste is squeezed out by the mixer. The glutinous rice flour and the malt flour are mixed with the rice gruel, A first step of putting it in a pot； 2) a second step in which the pot mixed with the glutinous rice flour and the malt liquor in the first step is heated and stirred to make a thick, boiled state, followed by cooling at room temperature； 3) In step 3, add meju powder to thickened porridge and then add red pepper powder to make red pepper paste. 4) The fourth step of adding salted leek extract leached to the koji prepared in the third step and mixing it well, and then adding salted salted fish to the salted fish. 5) a fifth step of controlling the sugar content by adding the nutrients and leaching solution leached to the koji prepared by controlling the salinity in the fourth step； 6) In the fifth step, oat seasoning is added to the koji paste whose sugar content has been adjusted to control the sugar content and color.본 발명은 찹쌀을 물로 불리는 대신에 이강주로 불리고, 이강주로 거른 엿기름 거름액, 이강주로 침출시킨 정향 침출액 및 나한과 침출액을 사용하여 염도 및 당도를 저감(低減)한 결과, 맛과 향기 등 기능성을 제고시켜 상품 가치를 향상시키는 것을 특징으로 하는 저염·저당 고추장의 제조방법 및 그로부터 제조된 저염·저당 고추장에 관한 것이다.본 발명에 의한 저염·저당 고추장의 제조방법은 1) 찹쌀을 이강주(梨薑酒)에 담가서 불린 후 건져내어 믹서로 분쇄하여 얻은 찹쌀가루와 엿기름가루를 이강주에 섞은 후 체로 걸러 얻은 엿기름 거름액을 함께 솥에 넣는 제 1단계； 2) 제 1단계의 찹쌀가루와 엿기름 거름액이 혼합된 솥을 가열시키고 저어주면서 끓여 걸쭉한 죽 상태로 만든 다음 상온에서 식히는 제 2단계； 3) 제 2단계에서 얻은 걸쭉한
