PURPOSE: Fermented soybean paste sauce, and a producing method of fermented soybean paste barbecue using thereof are provided to offer the flavor of fermented soybean paste and hardwood charcoal to meat. CONSTITUTION: A producing method of fermented soybean paste barbecue using fermented soybean paste sauce comprises the following steps: dipping elvan stone to mineral water, and maintaining the constant temperature； injecting 50g of yeast into the mineral water, and adjusting the temperature at 35 deg C before adding alcohol and aging； filtering and diluting the obtained alcohol extract； mixing black pepper powder, red pepper powder, garlic, onion, herbs, the diluted alcohol extract, and water to obtain a curing solution； mixing the curing solution, starch syrup, fermented soybean paste, tapioca starch, Japanese apricot juice, and the diluted alcohol extract the fermented soybean paste sauce； aging meat in the sauce for 12 hours before slicing； and roasting the aged meat in an oven at 200 deg C for 10 minutes and with hardwood charcoal for 10 minutes, and boiling the meat with the sauce for 10 minutes on a stone pan.본 발명은 깨끗이 세척한 육류를 먹기 좋은 100-200g 크기로 절단을 하여 염지액을 만들어 염지액에, 12시간 이상 숙성시킨 육류를 오븐 구이기에 넣어 200℃ 10분간 익혀낸 후, 익혀낸 육류를 된장를 앞뒤로 발라가면서 10분간 노릇하게 참숯으로 구워서 된장소스에 구운 육류바베큐를 버무려 가열된 돌판에 넣어 살짝 끓여서 제조된 된장소스 및 그를 이용한 된장바베큐의 제조방법에 관한 것이다.
