The present invention relates to a production method of functional red pepper paste which comprises the following steps: a soybean block production step for producing a soybean block by using soybeans and glutinous rice soaked in water boiled with Artemisia annua L and fusiformis； a soybean block powder production step for producing soybean block powder by drying and crushing the soybean block in a washing and drying device； a mixed powder production step for mixing red pepper powder, additive powder containing Artemisia annua L powder, and sikhye with the soybean block； an aging step for fermenting the mixed powder obtained from the mixed powder production step, adding salt, and aging the mixture； and a second aging step for sterilizing the aged mixture at a low temperature of 10-20°；C using an ultraviolet ray lamp before secondly aging the mixture. [Reference numerals] (AA) Start； (BB) Step for producing enzyme by mixing fruits and sugar； (CC) Step for aging and fermenting by making a red pepper soybean block； (DD) Step for powdering after washing and drying the soybean block； (EE) Step for making starch syrup by making sikhye with water boiled with Artemisia annua L and fusiformis； (FF) Step for making the powder after drying the Artemisia annua L, the fusiformis, berries, leaves vitamins, and calcium leaves； (GG) Step for mixing sikhye, red pepper powder, soybean block powder, and additive powder after fermenting； (HH) Step for sterilizing the mixture with ultraviolet rays after seasoning with salt and aging the same for 1-2 months； (II) End본 발명에 따른 고추장의 제조방법은 개똥쑥 및 톳의 다린물로 불린 대두와 찹쌀을 이용하여 메주를 제조하는 메주제조단계, 상기 메주제조단계를 통해 제조된 메주를 세척 건조기에서 건조하고 분쇄하여 메주분말을 제조하는 메주분말화단계, 상기 메주분말화단계를 통해 제조된 메주분말에 고추가루 개똥쑥 분말을 함유한 첨가분말 및 식혜를 투입하고 혼합하는 혼합분말제조단계, 상기 혼합분말제조단계를 통해 제조된 혼합분말을 발효시킨 후, 소금을 투입하고 숙성시키는 단계를 통해 숙성된 혼합물을 10~20℃ 저온에서 자외선 램프로 살균하고 재숙성시키는 단계로 이루어진다.
