The present invention relates to a method for producing a multi-functional fish sauce using a natural product, comprising the steps of: (a) drying the birch bark to a moisture content of 5% or less and grinding it to a size of 100 to 150 탆； (b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 ° C to 36 ° C for 3 days； (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, and then extracting the mixture at a temperature of 85 ° C to 95 ° C for 2 hours, followed by filtration to prepare an extract； (d) drying the mushroom with a moisture content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆； (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract； (f) mixing the extract prepared in step (c) and the extract prepared in step (e) at a weight ratio of 1: 5 to 1:30； (g) pulverizing dried maltose having a moisture content of 5% to 10% to a size of 0.01 mm to 0.1 mm； (h) 100 g to 300 g of the maltose powder of the step (g) is added per liter of purified water at 60 ° C to 80 ° C, followed by extraction for 3 hours to 5 hours, followed by filtration to obtain an extract； (i) mixing the extract of step (h) with the mixed extract prepared in step (f) at a weight ratio of 10: 1 to 1: 1； (j) drying the mixed extract solution prepared in step (i) at a weight ratio of 1: 1 to 5: 1 to a water content of less than 10%； (k) preparing a fish for the manufacture of an instant fish sauce； (1) adding the salt of step (j) to the fish of step (k) at a weight ratio of 5% to 30% and aging the fish for 30 days to 150 days； (m) separating the fish sauce by filtration of the fermented salted fish in step (1)； (o) commercializing the sauce of step (m).본 발명은 천연물을 이용한 다기능성 액젓의 제조방법에 관한 것으로서, (a) 자작나무수피를 수분 함유
