The present invention relates to a method for preparing novel fermented meju or nuruk, whereby mixed strains of bacteria and fungi are used, small-sized meju is molded, and the time for preparation is shortened through an automatic process. Specifically, the present invention provides a method for preparing fermented meju or nuruk, comprising: cooling steamed grain raw materials including soybeans seeding fungi and bacteria thereon and molding the resultant materials into a predetermined size, followed by fermenting. Further, the present invention provides: a method for preparing Korean traditional soybean paste or Korean traditional soybean sauce, comprising the steps of: chopping and crushing the fermented meju, and then salting the crushed meju in salt water followed by separation of the salt water and then aging to a method for preparing Korean traditional soybean paste or Korean traditional soybean sauce, comprising immediately performing aging without the salting step to a method for preparing makgeolli by chopping and crushing the fermented nuruk and adding rice and water thereto and to fermented meju or nuruk, Korean traditional soybean paste, Korean traditional soybean sauce, and makgeolli, which are prepared by the methods.COPYRIGHT KIPO 2014
