The present invention relates to a production method of fermented paste containing resveratrol and the fermented paste produced by the method. The production method of fermented paste comprises the following steps: cultivating peanut sprouts; drying the peanut sprouts, and pulverizing the peanut sprouts to obtain powder; adding the peanut sprouts into wheat or rice before injecting fermentation strains or while fermenting; adding steamed beans or soybeans to the mixture; and fermenting the mixture. The fermented paste contains the resveratrol in the contents increased from the contents of resveratrol in the peanut sprouts. [Reference numerals] (AA) Cultivating peanut sprouts; (BB) Drying and pulverizing the peanut sprouts; (C1,C2,C3) Or; (D1,D2,D3,D4,JJ) Mixing; (EE) Fermented peanut sprouts; (FF) Wheat or rice; (GG) Dipping; (HH) Increasing; (II) Fermentation strains proliferation; (KK) Fermentation and aging; (LL) Mixing and sterilization; (MM) Soybean; (NN) Steaming본 발명은 레스베라트롤이 함유된 장류의 제조방법 및 이에 의해 제조된 장류에 관한 것으로, 땅콩새싹을 재배하는 단계; 상기 땅콩새싹을 건조하여 분말화하는 단계; 밀 또는 쌀에 발효균주를 제국하기 전 또는 제국 시 상기 땅콩새싹을 혼합하는 단계; 증자된 콩 또는 대두를 혼합하는 단계; 및 발효하는 단계; 를 포함하여 상기 땅콩새싹에 함유된 레스베라트롤 함량보다 증가된 레스베라트롤 함량을 갖도록 구성되어 것을 특징으로 한다.