According to the present invention, disclosed are a red pepper paste using persimmons and mulberry leaves, and a method for manufacturing the same. The method of the present invention comprises the following steps: manufacturing a red pepper powder mixture by mixing, with respect to 1 part by weight of red pepper powder, 0.72 to 4 parts by weight of persimmon, 0.08 to 1 parts by weight of mulberry leaf powder liquid, 0.72 to 3.8 parts by weight of starch syrup, 0.28 to 2.3 parts by weight of glutinous rice saccharified solution, 0.08 to 1.1 parts by weight of fermented soybean powder, and 0.12 to 1.1 parts by weight of salt； and aging the red pepper powder mixture for 3 to 6 months. The present invention has effects of increasing nutrients of a red pepper paste and preventing excessive salt intake by manufacturing the red pepper paste with persimmons and mulberry leaves. In addition, the present invention is capable of enabling a user to take useful ingredients of persimmons and mulberry leaves without altering unique taste of the red pepper paste.본 발명에 따른 감과 뽕잎을 포함한 고추장 및 이의 제조방법은 고추가루 1중량부에 대하여, 감 0.72 내지 4중량부, 뽕잎분말액 0.08 내지 1중량부, 물엿 0.72 내지 3.8중량부, 찹쌀당화액 0.28 내지 2.3중량부, 메주가루 0.08내지 1.1중량부, 소금 0.12 내지 1.1중량부를 혼합하여 고추가루 혼합물을 제조하는 단계와, 상기 고추가루 혼합물을 3 내지 6개월간 숙성시키는 단계를 포함할 수 있다.상기와 같이 감과 뽕잎을 첨가하여 고추장을 제조함으로써, 고추장의 영양성분을 높이고, 과다한 염분 섭취를 방지할 수 있는 효과가 있다. 또, 고추장의 고유한 맛은 변질시키지 않으면서, 감과 뽕잎의 유용한 성분을 섭취할 수 있는 효과가 있다.
