PURPOSE: A production method of instant frozen fermented soybean paste soup is provided to enable users to instantly cook fermented soybean paste soup by pouring hot water. CONSTITUTION: Vegetables are parboiled in salt water with the concentration of 0.5-1.5%. The parboiled vegetables are washed with cold water, and dehydrated. 100 parts by weight of dehydrated vegetables, 1-5 parts by weight of fermented soybean paste, and 0.5-3 parts by weight of red pepper paste are mixed, and the mixture is aged at a temperature lower than 10°；C for 10-48 hours. Sauce containing fermented soybean paste, anchovy seasonings, and salt is roasted, and mixed with the aged mixture. The mixture is packed, and rapidly frozen at 20-60°；C below zero. [Reference numerals] (AA) Step of parboiling vegetables； (BB) Step of washing the parboiled vegetables with cold and dehydrating； (CC) Step of roasting sauce containing fermented soybean paste, anchovy seasonings, salt, garlic and green onion； (DD) Step of mixing the dehydrate vegetables and roasted sauce； (EE) Step of packing the mixture of the dehydrate vegetables and roasted sauce and rapidly freezing； (FF) Step of storing the rapidly frozen soybean paste soup at freezing temperature본 발명은 즉석 동결 된장국의 제조방법 및 이에 의해 제조된 즉석 동결 된장국에 관한 것으로 채소를 염의 농도가 0.5 내지 1.5%인 소금물에 데치는 단계, 상기 데친 채소를 냉수에서 세척한 후 탈수하는 단계, 된장, 멸치다시다 및 소금을 포함하는 양념장을 볶는 단계, 상기 탈수된 채소와 상기 볶은 양념장을 혼합하는 단계 및 상기 탈수된 채소와 볶은 양념장이 혼합된 혼합물을 포장하여 급속냉동하는 단계를 포함함으로써, 끓이지 않고 뜨거운 물만 부어 즉석에서 먹을 수 있으며, 집에서 직접 끓여 먹는 된장국과 유사한 풍미, 조직감 및 색상을 나타낼 수 있다.
