PURPOSE: A method of manufacturing red pepper paste is provided to have rich flavors by harmonizing tastes, fragrances, and nutrients of an apple, red pepper paste, and supplementary materials and to be conveniently used in various foods. CONSTITUTION: A method of manufacturing red pepper paste comprises washing, dividing, and grinding apples； first fermenting a red pepper paste composition which is manufactured by mixing the grinded apples with red pepper paste； and second fermenting 1-30 parts by weight of finely torn pollack, 0.1-15 parts by weight of anchovy powder, 0.1-15 parts by weight of peanut powder, 0.1-15 parts by weight of sesame salt, 1-30 parts by weight of crushed garlic, 0.1-5 parts by weight of crushed ginger, and 1-15 parts by weight of liquor based on 100 parts by weight of the first fermented red pepper paste composition for 10-30 days. In the first fermentation step, the red pepper paste composition is manufactured by mixing 30-60 parts by weight of apples based on 100 parts by weight of red pepper paste and fermenting the same for 5-6 months. [Reference numerals] (AA) Apple pulverizing step； (BB) First fermenting step； (CC) Second fermenting step； (DD) Complete본 발명은 사과가 함유된 고추장 소스의 제조방법에 관한 것으로서, 사과를 세척하여 등분한 후 분쇄하는 사과 분쇄단계, 상기 사과 분쇄단계의 분쇄한 사과를 고추장과 혼합한 고추장 소스 조성물을 발효하는 1차 발효단계, 상기 1차 발효된 고추장 소스 조성물에 황태포 보푸라기, 멸치 가루, 땅콩가루, 깨소금, 다진 마늘, 다진 생강 및 술을 혼합하여 발효하는 2차 발효단계를 포함하여 이루어지는 것이다.
