The present invention relates to a method for preparing a traditional soybean paste and a traditional soy source, wherein the method comprises: a steaming step of mixing washed soy beans and water at a ratio of 1:1.8 and steaming the mixture for 5-6 hours a meju fermenting step of hardening meju (fermented soybean lump), which is obtained by smashing the steamed soybeans and molding the smashed soybeans into a meju shape, in a clean place for 4 hours, first-drying the hardened meju until the weight of the first-dried meju is 85% the original weight of the molded meju, second-drying the first-dried meju through drying and fermentation at a temperature of 25-26°C for 5 days until the weight of the second-dried meju is 75% the original weight of the molded meju, and third-drying the second-dried meju through fermentation and drying by hanging the second-dried meju for 3 weeks until the weight of the third-dried meju is 60% the original weight of the molded meju a washing step of washing and drying the fermented meju a salt water preparing step of dissolving bay salt in water to prepare salt water having a salinity of 18-20 Baume degrees a first-aging step of putting the washed and dried meju in a sterilized pot, pouring the salt water in the pot, putting charcoal, chili peppers, and straws in the pot, and putting a lid on the pot, followed by first aging for 40-50 days a separating step of separating a soy sauce and meju from each other after the first aging and a step of aging the separated soy sauce and meju, respectively.COPYRIGHT KIPO 2015본 발명은 전통된장 및 전통간장의 제조방법에 관한 것으로, 세척한 콩과 물의 비율을 1:1.8(콩:물)로 혼합하여 5~6시간 동안 삶는 증자단계 상기 증자한 콩을 분쇄하여 메주모양으로 성형된 메주를 청결한 곳에 4시간 동안 경화하고, 상기 경화된 메주를 성형된 메주의 본래 무게의 85%가 되도록 1차 건조하고, 상기 1차 건조된 메주를 25~26℃의 온도에서 성형된 메주의 본래 무게의 75%가 되도록 5일 동안 건조 및 발효하는 2차 건조한 후, 상기 2차 건조된 메주를 메달아 성형된 메주의 본래 무게의 60%가 되도록 3주 동안 발효 건조하는 3차 건조하는 메주발효단계 상기 발효된 메주를 세척하여 건조하는 세척단계 천일염을 물에 용해하여 염도가 18~20도의 염수를 제조하는 염수제조단계 내부가 소독된 항아리의 내부에 세척하여 건조한 메주를 담고, 염수를 붓고,
