PURPOSE: A producing method of jjieomjang(soybean paste mixed with kimchi juice) is provided to use fermented soybean powder instead of traditional soybean block powder. CONSTITUTION: A producing method of jjieomjang(soybean paste mixed with kimchi juice) comprises the following steps: mixing 100 parts of fermented soybean powder by weight, 3-8 parts of salt by weight, 10-30 parts of kimchi juice by weight, 1-3 parts of red pepper powder by weight, 1-5 parts of garlic by weight, and 30-50 parts of purified water by weight； aging the mixture at 25-40 deg C for 5-30 days； sterilizing the mixture at 65-75 deg C for 5-30 minutes； and adding 1-3 parts of alcohol by weight per 100 parts of obtained jjieomjang by weight.본 발명은 콩을 세척하고 불린 다음 증자하여 청국장을 만들고 이를 건조 분쇄하는 단계와 분말 청국장에 소금, 김치 국물, 고춧가루 등 향신료와 정제수를 가하여 혼합하는 단계와 일정 온도에서 일정 기간 동안 숙성시키는 단계와 저온살균 후 주정을 첨가하여 포장하는 단계로 구성되는 찌엄장의 제조방법에 관한 것이다.
