Disclosed is a method for manufacturing makjang (instant type soybean paste) using soybean paste and red pepper powder. According to an embodiment of the present invention, red pepper materials are put into the makjang which has a light taste of the soybean paste to provide makjang having texture and taste of red pepper paste. The method comprises: a first step of steaming wheat flour a second step of fermenting the steamed flour a third step of steaming wheat rice and soybean a fourth step of aging a mixture of steamed flour, wheat rice, soybean and purified water a fifth step of adding an additive to the mixture and a sixth step of heating and sterilizing the mixture.된장과 고춧가루를 이용한 막장을 제조하는 방법이 개시된다. 본 발명의 실시예에 따르면, 담백한 된장의 풍미를 가지는 막장에 고추재료를 투입하여 고추장의 식감과 맛을 동시에 가지는 막장을 제공할 수 있는 효과가 있다.
