The present invention relates to a method for manufacturing fermented soybean lumps by using radish juice instead of water, and a method for manufacturing fermented sauce using the radish juice fermented soybean lumps. The method for manufacturing fermented soybean lumps by using radish juice according to the present invention comprises: a preparation step of preparing radish juice； a dipping step of dipping soybeans in the radish juice； a steaming step of steaming the dipped soybeans in the radish juice； a molding step of molding the steamed soybeans into fermented soybean lumps； an external drying step of externally drying the molded fermented soybean lumps； and a fermentation step of fermenting the externally-dried fermented soybean lumps. The method for manufacturing fermented soybean lumps by using radish juice according to the present invention can additionally comprise a drying step of drying the steamed soybeans and a secondary steaming step of steaming the dried soybeans in the radish juice. The radish juice fermented soybean lumps manufactured by the method stated above contain all nutrients of soybeans and radish juice, and thus nutritious and tasty. The various nutrients contained in radish juice is helpful in cough, hemostasis, sore throat, disinfection and alleviation of fever, as well as remove biliary obstruction and dyspepsia. Contained in radish juice, betaine protects the liver and relieve hangover, and Diastase stimulates digestion and relieves phlegm as well as stimulate appetite. In particular, the fermented sauce by using radish juice fermented soybean lumps, contains nutritional compositions that cannot be found in the existing fermented sauce, thereby being nutritious and improving the taste of food when the same food ingredients are used.본 발명은 물 대신 무즙을 사용하여 메주를 제조하는 방법 및 무즙 메주를 이용하여 장류를 제조하는 방법에 관한 것으로, 무즙을 준비하는 준비 단계와, 메주콩을 무즙에 불리는 침지 단계와, 불린 메주콩을 무즙에 삶는 증숙 단계와, 증숙된 메주콩으로 메주를 성형하는 성형 단계와, 성형된 메주를 겉말림하는 겉말림 단계와, 겉말림된 메주를 발효하는 발효 단계를 포함한다. 이
