PURPOSE: A method of manufacturing barely red hot pepper paste is provided to remarkably improve the taste, nutrition, and consumer acceptability thereof by manufacturing barley grain syrup and adding arrowroot, Condonopsis lanceolata Trautv, bellflower, and mulberry leaves powder. CONSTITUTION: Malt water is produced by mixing malt powder and purified water with a weight ratio of 1:15-20. After immersing barley in water, removing the barley from the water, and straining the same, barley powder is manufactured by pulverizing. After the barley powder is mixed with the malt water and aged, the barley grain syrup is manufactured by heating. Arrowroot, bellflower, Condonopsis lanceolata Trautv, and mulberry leaves are pulverized and mixed to manufacture compound powder. Then, the compound powder and the barley grain syrup are mixed and aged to produce a barley grain syrup mixture. The barley grain syrup mixture and red pepper powder, fast-fermented soybean paste or fermented soybean powder, salt, and liquid plum concentrate are mixed with a weight ratio of 30-50:30-40:4-5:4-5:8-10 to produce a red hot pepper paste mixture. The red hot pepper paste mixture is aged for 5-7 months. [Reference numerals] (AA) Manufacturing malt water； (BB) Manufacturing barley powder； (CC) Manufacturing barley grain syrup : mixing the malt water and the barley powder； (DD) Manufacturing compound powder : pulverizing and mixing arrowroot, balloon flower, condonopsis lanceolata Trautv and mulberry leaves； (EE) Manufacturing barley grain syrup mixture : mixing the compound powder and the barley grain syrup； (FF) Manufacturing and aging red hot pepper paste mixture본 발명은 고추장의 제조에 관한 것으로, 보다 구체적으로는 본 발명은 엿기름분말과 정제수를 혼합하여 엿기름물을 제조하는 제1단계； 찰보리를 침지한 후, 건져내어 물기를 제거한 다음, 분쇄하여 찰보리 분말을 제조하는 제2단계； 상기 엿기름물에 찰보리 분말을 혼합하고 숙성시킨 다음, 가열하여 줌으로써 찰보리 조청을 제조하는 제3단계； 칡, 도라지, 더덕, 뽕잎 각각을 분쇄하여 분말화한 후, 혼합하여 혼합분말을 제조하는 제4단계； 상기 혼합분말과, 찰보리 조청을 혼합하고 숙성시켜 찰보리 조청 혼합물을 제조하는 제5단계； 및 상기 찰보리 조청 혼합물에 고추분, 청국장 또는 메주 분말, 천일염 및 매실 농
