The present invention relates to a method for producing red pepper paste containing balsam pear and the red pepper paste produced thereby, which use balsam pear enzyme liquid or dried balsam pear powder to produce the red pepper paste, and thus have better preservability and taste than red pepper paste produced conventionally. The red pepper paste containing balsam pear can be utilized as functional fermented sauce since medicinal components in balsam pear are included in the red pepper paste. The method for producing the red pepper paste containing balsam pear comprises a step of mixing 400 to 800 parts by weight of fermented soybeans powder, 300 to 500 parts by weight of salt, 50 to 300 parts by weight of balsam pear enzyme liquid or 100 to 300 parts by weight of dried balsam pear powder, 1,000 to 2,500 parts by weight of grain syrup, and 600 to 1,200 parts by weight of chili powder, fermenting the mixture for five to six months.본 발명은 여주을 함유하는 고추장의 제조방법 및 이를 이용하여 제조된 여주 고추장에 관한 것으로, 여주 발효 효소액 또는 건조 여주 분말을 이용하여 고추장을 제조함으로써 종래기술로 제조된 고추장보다 보존성과 맛이 좋으며, 여주의 약리성분들이 이입되었기에, 건강기능성을 높일 수 있는 기능성 장류로 이용할 수 있다.
