The present invention relates to a manufacturing method of Cheonggukjang meju (fermented soybean lump). More specifically, the manufacturing method of Cheonggukjang meju comprises: a soaking step of soaking soybeans from which foreign substances have been removed by washing for 12-24 hours a steaming step of dividing the soybeans into 20-80 wt% of a first group and 20-80 wt% of a second group, steaming soybeans of the first group in a caldron at 90-110°C for 5-8 hours, roasting the soybeans of the second group for 10-30 minutes, grinding the soybeans of the second group in a millstone, peeling the soybeans of the second group, and steaming the soybeans of the second group in the caldron at 90-110°C for 3-5 hours a first fermentation step of cooling the steamed soybeans of the first group to 28-32°C while crushing the soybeans of the first group, keeping the soybeans of the first group, cooling the soybeans of the second group to 38-42°C, and firstly fermenting the soybeans of the second group for 18-24 hours a molding step of mixing the soybeans of the first group which have been crushed and the soybeans of the second group which have firstly been fermented to obtain a mixture and molding the mixture in a form of meju a drying step of drying the molded meju at a humidity (RH) of 40-50% and a temperature of 20-30°C for 1-3 days and a second fermentation step of secondly fermenting the dried meju at a temperature of 14-16°C for 2-3 months. According to the present invention, the manufacturing method of Cheonggukjang meju divides soybeans into a first group and a second group, ferments the first group with Aspergillus oryzae while fermenting the second group with Bacullus subtilis, mixes the first group and the second group, and thus can increase the contents of nutrients which have been included in low contents in existing meju or have not been included.COPYRIGHT KIPO 2015본 발명은 청국장 메주의 제조방법에 관한 것으로서, 보다 상세하게는 수세하여 이물질을 제거한 메주콩을 12 ∼ 24시간 동안 침지하는 침지단계
