The present invention provides a method for making oats cheonggukjang, the method comprising: a first fermenting step of putting oats and water in a quantity to cover the oats, and a fermentation medium in a container, followed by natural fermenting for 0.5-1.5 days in a fermenter of which the inner temperature is maintained at 40-50°C a washing step of cleanly washing the naturally fermented oats in the first fermenting step with flowing water a heating step of putting the washed oats in the washing step and 55-75 parts by weight of water based on 100 parts by weight of oats in a container, and then evaporating the moisture of the oats a second fermenting step of putting a fermentation medium and the moisture-evaporated oats in the heating step, followed by fermenting for 5-10 hours in a fermenter of which the inner temperature is maintained at 40-50°C and a drying step of drying the fermented coats in the second fermenting step. According to the present invention, the cheonggukjang is prepared by using oats containing high-content water-dissolve &beta-glucan in substitution for beans as a main ingredient of the cheonggukjang, and thus the thus made cheonggukjang is good for health, such as reducing the cholesterol and maintaining the blood glucose level. Further, Bacillus subtilis is induced to be adapted to the environment to actively proliferate, thereby securing enough number of Bacillus subtilis necessary for fermentation. Further, two fermenting processes including the first fermenting step as a pre-fermenting process for natural fermenting and the second fermenting step as a main fermenting process are conducted, thereby shortening the fermenting time and controlling the fermenting intensity and thus removing the existing odor of the cheonggukjang and releasing smooth and delicate tastes of the fermented oats.COPYRIGHT KIPO 2014[Reference numerals] (S10) First fermenting step (S20) Washing step (S30) Heating step (S40) Second fermenting step (S50) Dryi
