Disclosed are a method for preparing one portion liquefied or powdered soybean paste pack and one portion soybean paste pack prepared thereby. The method for preparing one portion liquefied or powdered soybean paste pack comprises steps of: drying beans making boiled soybean lumps by boiling the dried beans drying the prepared boiled soybean lumps for 10-15 days fermenting the dried boiled soybean lumps for 30-40 days by placing on rice straws vaporizing water inside the boiled soybean lumps by splitting the fermented boiled soybean lumps and making Korean soy sauce with a ratio of the boiled soybean lump to salt to water as 1:3:0.8 putting white charcoal and dried red peppers into the Korean soy sauce scooping the boiled soybean lumps out of the Korean soy sauce after 20-30 days and sprinkling salts and adding soy sauce and sieving liquid part only sealing the sieved boiled soybean lumps with nets and drying under the sun until fermented in order to make bean paste making the prepared bean paste into a powder form by grinding mixing and heating the powdered bean paste and water with a ratio of 1:0.5 packing the powdered bean paste and liquefied bean paste in plastic bags per portion in order to prepare the one portion bean paste pack. The one portion bean paste packs are respectively prepared for kids and adults. The weight of the one portion bean paste pack for kids is 25-35 grams, and the weight of the one portion bean paste pack for adults is 45-55 grams.COPYRIGHT KIPO 2014[Reference numerals] (S101) Step of drying beans(S102) Step of making boiled soybean lumps by boiling the dried beans(S103) Step of drying the prepared boiled soybean lumps for 10-15 days(S104) Step of fermenting the dried boiled soybean lumps for 30-40 days by placing on rice straws(S105) Step of vaporizing water inside the boiled soybean lumps by splitting the fermented boiled soybean lumps and making Korean soy sauce with a ratio of the boiled soybean lump to salt to water as 1:3:0.8(S106)
