The present invention relates to a method for manufacturing a fermented soybean paste with dried pollack, barley, and hot pepper and the fermented soybean paste with dried pollack, barley, and hot pepper. To accomplish the method for manufacturing a fermented soybean paste with dried pollack, barley, and hot pepper according to the present invention, a fermented barley mixture is prepared first by mixing Chungyang hot pepper and bay salt water with fermented barley. The fermented soybean paste with dried pollack, barley, and hot pepper is manufactured by aging fermented soybean lumps and dried pollack in the bay salt water and then separating the fermented soybean lumps from the dried pollack, and then mixing the kneaded fermented soybean lumps, the fermented barley mixture, and the dried pollack and aging in a crock. In addition, the fermented soybean lumps for the fermented soybean paste with dried pollack, barley, and hot pepper of the present invention are prepared by boiling soybeans and then grinding the boiled soybeans and making the ground soybean into a certain shape, and then hardening. The hardened fermented soybean lumps are dried down to about 60% of the initial weight through the first, second, and third drying processes and a fermentation process. According to the present invention, the fermented barley mixture and dried pollack are added in the precess of manufacturing the fermented soybean paste, thereby improving a savory taste and nutrition. Additionally, the whole Chungyang hot pepper is added and fermented together, thereby improving the taste and color more.본 발명은 황태 보리 고추 된장의 제조 방법 및 황태 보리 고추 된장에 관한 것이다. 본 발명에 따른 황태 보리 고추 된장의 제조 방법은 우선 발효된 보리와 청양 고추, 천일염물을 섞어 발효 보리 혼합물을 만든다. 메주와 황태를 천일염수에 넣어 숙성시킨 후 메주와 황태를 분리하고, 치댄 메주와 발효 보리 혼합물, 황태를 섞어 항아리에서 숙성시켜 황태 보리 고추 된장을 제조한다.또한, 본 발명에 따른 황태 보리 고추 된장에서 메주는 대두를 삶은 후 마쇄하여 일정한 모양으로 성형 한 후 굳힌다. 굳힌 메주를 1차, 2차, 3차 건조 및 발효 과정을 통해 메주의 원래 무게의 60% 정도로 건조시킨다. 본 발명에 따르면 된장의 제조 과정에서 보리의 발효물과 황태를 첨가함으로써 감칠맛과 영양을 향상
