The present application relates to an invention of a field obtaining jibjang (a kind of soybean paste) which utilizes a fermented soybean block fermenting process promoting the activation of microorganisms by fermenting soybeans under a far-infrared radiating condition inside a red-clay house and increases sweet and sour flavors by inputting Smilax china L. root extract, jujube extract, and white yam powder when producing the jibjang with the fermented soybean blocks. The present application is a method for producing the jibjang by preparing raw materials for the fermented soybean blocks by forming soybean blocks weighted 3-4 kg in the usual manner and fermenting/ripening the soybean blocks in a red-clay fermentation room within a temperature range of 35-55 °；C for 30-45 days； preparing the Smilax china L. root extract concentrated by heating roots of Smilax china L. and Smilax china L. with 5-10 times of purified water based on the weight of the roots and Smilax china L. after cleaning the roots of Smilax china L. and Smilax china L., preparing ripened Kimchi liquid and the jujube extract, preparing raw materials of cooked naked barley or cooked glutinous rice, powdered malt, powdered rye, red-pepper powder, white yam powder, and fermented pepper liquid； crushing and inputting the 8-10 fermented soybean blocks prepared through the prior processes into a mixing container, adding 14-16 kg of the material selected between the cooked naked barley and cooked glutinous rice, 4.0-5.0 kg of the powdered malt, 4.0-5.0 kg of the powdered rye, 25-30 kg of the red-pepper powder, 2.5-5.0 kg of the white yam powder, and 2.5-5.0 kg of the fermented pepper liquid； adding and kneading/mixing 8-10 liters of the prepared Smilax china L. root extract, 8-10 liters of the jujube extract, and 8-10 liters of the fermented Kimchi liquid in respect to 100 kg of the jibjang； and fermenting the mixed paste inside a jibjang container within a temperature range of 35-55 °；C for 5-7 days.본
