PURPOSE: A method of manufacturing fermented soybeans is provided to prevent cooked beans from sticking to a caldron by boiling soybeans with soybean oil together, and to remove the characteristic smell of the fermented soybeans by boiling the soybeans in addition with mulberry branches.CONSTITUTION: A method of manufacturing fermented soybeans comprises a first step of placing thoroughly washed soybeans in a caldron(S1) a second step of adding soybean oil in the caldron in which soybeans are placed(S2) a third step of adding 500-800g of mulberry branches in the soybean oil added caldron(S3) a fourth step of boiling the soybeans, soybean oil and mulberry branches in the caldron for 6 hours(S4) a fifth step of placing the cooked soybeans with rice straw in a pottery, and covering the top of the pottery with a lid(S5) and a sixth step of placing the pottery with cooked soybeans and rice straw inside on a rice straw fermentation room equipped with an electric heating part within the bottom plate, and fermenting by maintaining the rice straw fermentation room temperature at 45deg. C for 72 hours using heat supplied by the electric heating part(S6). In the sixth step, the outside of the rice straw fermentation room is covered with a blanket to keep the heat of the rice straw fermentation room.COPYRIGHT KIPO 2013[Reference numerals] (S1) Placing soybeans in a caldron (S2) Adding bean oil(Glycine max oil) in the caldron in which soybeans are placed (S3) Adding mulberry branches in the caldron (S4) Boiling the soybeans and the mulberry branches in the caldron for 6 hours (S5) Placing the boiled soybeans in a pottery, and covering the pottery with a cover (S6) Placing the pottery with the boiled soybeans in a rice straw fermentation room, and fermenting the soybeans for 3 days본 발명은 콩을 가마솥에 넣고 삶는 과정에서 콩과 함께 콩기름을 같이 첨가하여 삶기 때문에, 삶아진 콩이 가마솥에 달라붙는 것을 방지할 수 있어 삶아진 콩을 꺼냄이 용이하고 버려지는 콩을 최소화할 수 있을 뿐만 아니라, 뽕나무가지를 콩과 같이 삶음으로써 뽕나무가지에 의해 얻을 수 있는 효능을 청국장의 원래 효능과 같이 얻을 수 있으며, 청국장의 냄새를 제거하여
