PURPOSE: A manufacturing method of a red pepper paste is provided to improve the taste, nutritious value, and bioactivity of the red pepper paste and to extend the storage life thereof using a Hovenia dulcis. CONSTITUTION: Glutinous rice, a red pepper powder, a table salt, the fermented soybean powder, and water are mixed together. The Hovenia dulcis leaf is added to the mixture which is then sterilized and matured after being saccharified in temperature range of 50-65 deg. C. The mixture consists of 35-50 wt% of glutinous rice, 5-15 wt% of table salt, 3-7 wt% of fermented soybean powder, and a remaining content of water. The Hovenia dulcis is added to be 1-2 wt% with respect to the wt% of the total mixture. [Reference numerals] (AA) Comparative embodiment 1; (BB) Embodiment 1
