The present invention relates to functional licorice soybean paste, licorice soy sauce, licorice ssamjang, licorice red pepper paste, and licorice chojang, all of which use licorice； and methods of producing the same. The licorice soybean paste is produced by mixing a conventional fermented soybean lump with a licorice concentrate extracted from licorice, refined salt, soybean meal, a small amount of potassium sorbate, and L-sodium glutamate, thereafter aging the mixture, and extracting therefrom solid matters to form soybean paste, to produce the licorice soybean paste. The licorice soy sauce is produced by boiling in a boiler pot, a mixture containing the remaining fermented soybean lump water, a licorice concentrate, and salt water, and adding a licorice concentrate thereto to produce the licorice soy sauce having a salinity of 14-16. The licorice ssamjang is produced by mixing the licorice soybean paste with a licorice concentrate, starch syrup, hot pepper powder, hot pepper seasoning, garlic, onions, liquor, powder liquor, and the like, and aging the mixture to make licorice ssamjang. The licorice red pepper paste is produced by mixing steamed flour and steamed wheat-rice with koji to be fermented, thereafter mixing the mixture with a licorice concentrate, red pepper powder, starch syrup, liquor, and the like, and aging the mixture to produce the licorice red pepper paste. The licorice chojang is produced by mixing the licorice red pepper paste with starch syrup, sugar, fructose, purified water, garlic, brewed vinegar, ginger, Zanthoxylum powder, wasabi powder, and mustard powder, and aging the mixture to produce the licorice chojang.COPYRIGHT KIPO 2018본 발명은 감초를 이용한 기능성 감초된장, 감초간장, 감초쌈장, 감초고추장,감초초장과 그 제조방법에 관한 것으로, 더욱 자세하게는 재래식 메주에 감초를 추출하여 그 농축액과 정제소금, 대두분과 미량의 소르빈산칼륨, L-글루타민산나트륨을 혼합하고 숙성하여 여기에서 된장이 될 고형분을 건져내서 감초된장을 제조하고 나머지 메주물, 감초농축액, 소금물 혼합물을 졸임 가마에 넣고 끓여서 달인 후 감초농축액을 첨가하여 염도 14~16의 감초간장을 제조하며, 상기 감초된장에 감초농축액, 물엿, 고춧가루, 고추양념, 마늘, 양파, 주정, 분말 주정 등을 혼합하고 숙성하여
