The extraction and separation of isoflavones from Korean soybean were peformed by various mechanical and chemical extraction methods. They included solvent extraction, stirring, supersonification and sub/supercritical water extraction. From the experimental results of the variation of solvent extraction by change in composition, the increase in extraction of a specific compound by stirring or supersonic energy, and the application of supercritical fluid with superior solvating power over solvents, the sonification was the most desirable extraction method in extracting aglycone isoflavones, daidzein and genistein from Korean soybean.