The present invention relates to a convenient manufacturing method of red pepper paste using garlic stem fermented liquid. More specifically, the present invention relates to a convenient manufacturing method of red pepper paste using garlic stem fermented liquid, wherein the method mixes garlic stems including a sulfur-containing compound, dietary fiber, vitamins, etc. with sugar, ferments the garlic stems, and mixes garlic stem fermented liquid with soy sauce, thereby allowing consumers to conveniently make and eat a required amount of red pepper paste when needed by using red pepper powder selected according to preferences and tastes of the consumers. Accordingly, the convenient manufacturing method of red pepper paste establishes the analysis of properties of red pepper paste and the optimization and standardization of component composition while activating enzymes of useful strains without using a preservative for red pepper paste, thereby facilitating the manufacture of red pepper paste and preventing swelling in an aging process of red pepper paste to allow the preservation period of red pepper paste to be extended. According to the present invention, the convenient manufacturing method of red pepper paste comprises the steps of mixing garlic stems and sugar in a ratio of 1:1 and fermenting and aging the garlic stems and sugar for 6 months to extract a first garlic stem fermented liquid mixing the first garlic stem fermented liquid extracted by fermenting and ageing the garlic stems and the sugar for 6 months and soy sauce in the ratio of 1:1 to manufacture a second garlic stem fermented liquid and mixing the second garlic stem fermented liquid manufactured by mixing the first garlic stem fermented liquid and the soy sauce and red pepper powder in the ratio of 7:3 to manufacture red pepper paste. The present invention has an effect of allowing consumers to conveniently and directly make and eat a required amount of red pepper paste having various tasty substa
