The present invention relates to a method of preparing calcium koji paste using fish bone, comprising the steps of preparing meju powder, glutinous rice, red pepper powder, salt, starch syrup, garlic, and malt. Extracting a head bone and a spine of the culm on the processed culver； Frying the extracted hair bones and spines into oil at 160 to 180 DEG C and removing residual oil remaining in the fried fish bones； In a freezing (freeze) drier to prevent oxidation of fish bone fried, and freeze-drying at -40 to -50 ° C； Crushing the freeze-dried fish bone with fine particles through a crusher to prepare a fish bone powder； 10-15 wt% of meju powder, 10-15 wt% of glutinous rice, 15-30 wt% of red pepper powder, 3-10 wt% of salt, 10-15 wt% of starch syrup, 5-10 wt% of garlic, 5-10 wt% By weight of malt and 10 to 15% by weight of malt to prepare a red pepper sauce composition； And aging the mixed kochujang composition. According to the present invention, the calcium kochujang according to the present invention is prepared by frying the hair bone and spine remaining after removing the gruel meat with oil, And the crushed powder is mixed with the mixed composition according to the preparation of the kochujang to prepare a kochujang containing calcium. Thus, the fermented kochujang can be prepared by mixing the fish containing fish Lactobacillus containing bone powder in the kochujang melts the calcium into a state that can be easily absorbed by the body, and various cooked foods using calcium kochujang do not leave a sense of heterogeneity. And rich in iron, calcium, phosphorus, etc., is very helpful for the growth and development of children, It can be used as a harmony of flavor of the bowel to strengthen the immune system, to strengthen the stomach, to eliminate the inflammation, to strengthen the bones and muscles, and to prevent the hypertension, stroke and osteoporosis.본 발명은 생선뼈를 적용한 칼슘 고추장 제조방법에 관한 것으로서, 메주분말, 찹쌀, 고춧가루, 소금, 물엿, 마늘, 엿기름을 준비하는 단계； 가공한 굴비로부터 굴비의 머리뼈 및 등뼈를
