The present invention relates to Dambukjang (an admixture of soybean paste steamed with powdered rice, red pepper, mashed ginger, and salt) containing shiitake and a method for producing the same. More preferably, the present invention relates to a method for producing Dambukjang containing shiitake, wherein fermented soybeans produced by roasting and boiling beans that are famous as a specialized product of Jangsung are finely pulverized, a meat stock boiled down with shiitake, kelp, and dried Pollack heads is poured, and several sorts of seasonings are further added. In the method, beans are roasted and boiled to be made into fermented soybeans having a diameter of 7 cm. The fermented soybeans are finely pulverized, and a meat stock produced by boiling down shiitake, kelp, and dried Pollack heads is poured into the same to be soaked for 24 hours. Barley rice produced using the meat stock and shiitake powder containing red pepper powder, ground garlic, ground ginger, coarse salt, and nutrients which are seasonings are added and aged in the soaked fermented soybeans.본 발명은 표고버섯이 함유된 담북장 및 그 제조방법에 관한 것으로, 더욱 바람직하게는 장성의 특산물로 유명한 콩을 볶아 삶아서 만든 메주를 잘게 부수어, 표고버섯과, 다시마 및 북어 머리로 우려낸 육수를 붓고, 각종 양념을 더 첨가하여 표고버섯이 함유된 담뚝장을 제조할 수 있도록 하기 위한 것이다.상기 담북장의 제조방법은 콩을 볶아 삶아서 지름이 7Cm되게 메주를 빚은 다음 잘게 부수고, 표고버섯과 다시마 및 북어 머리를 우려내어 만든 육수를 메주가루에 부어서 24시간 불리고, 불린 메주에 육수로 지은 보리밥과 양념인 고추가루, 다진마늘, 다진 생강, 굵은 소금 및 영양분을 함유한 표고버섯가루를 첨가하여 숙성시켜서 제조하는 것을 특징으로 하는 표고버섯이 함유된 담북장 제조방법.
