PURPOSE: A manufacturing method of rice-red pepper paste and rice-red pepper paste thereof are provided to use steamed white rice cake for red pepper paste. CONSTITUTION: A manufacturing method of rice-red pepper paste comprises the following steps: preparing steamed white rice cake； preparing malt water by mixing 100g of malt and 0.35-0.5L of water； making rice gruel by mixing 1kg of the steamed white rice cake, 100g of the malt and 0.35-0.5L of the water at 35-40 deg. C； and natural-aging after mixing 10-13wt% of red pepper powder, 5-15wt% of bean powder, 2-3wt% of salt and 1-5wt% of honey to 100wt% of the rice gruel. The step of making the rice gruel with the steamed white rice cake and the malt water comprises: mixing the steamed white rice cake and the malt water in a jar； and fermenting the mixture for 30-40 hours. [Reference numerals] (AA) Start； (BB) End； (S10) Preparing steamed white rice cake； (S20) Preparing malt water by mixing malt and water； (S30) Making rice gruel by mixing the steamed white rice cake and the malt water； (S40) Mixing the rice gruel with red pepper powder, bean powder, salt, and honey； (S50) Completing rice red pepper paste by fermenting for 20-30 days；본 발명은 백설기떡을 이용하여 쌀고추장을 제조하는 쌀고추장 제조 방법 및 그에 의해 제조된 고추장에 관한 것이다. 이와 같은 본 발명의 쌀고추장 제조 방법은 백설기떡을 준비하는 단계； 엿기름 100g과 물 0.35 ~ 0.5L를 섞어 엿기름물을 준비하는 단계； 백설기떡 1Kg에 대하여 상기 엿기름 100g과 물0.35 ~ 0.5L을 섞은 엿기름물을 섞은 후 섭씨 35 내지 40℃에서 쌀죽을 만드는 단계； 및 상기 쌀죽 100 중량부에 대하여 고추가루 10 내지 13중량부, 콩가루 5 내지 15중량부, 소금 2 내지 3중량부, 꿀 1 내지 5중량부를 섞고 자연숙성시키는 단계；를 포함하여 이루어지는 것을 특징으로 한다.
