A method of manufacturing shiitake soybean paste is provided to the food product having the characteristic taste, flavor and efficacy of shiitake and retaining the original delicate taste of soybean paste. To make the titled soybean paste, 6 to 12% by weight of dried shiitake and 24 to 36% by weight of fresh shiitake are ground to 100 to 120 meshes, mixed with fermented soybean powder and fermented with soy sauce for 5 to 6 months. In the process, red pepper, garlic, onions, ginger, anchovies, kelp and the like can be added. The fermented soybean powder is obtained by fermenting a fermented soybean block in a Hwangto bang(a traditional Korean house which is constructed with loess mud yellow soil) for 3 to 4 days, drying in a well-ventilated place with full sunlight for 1 month and drying in the Hwangto bang for 10 to 15 days.
