The present invention relates to a production method of red pepper paste with Japanese apricot which comprises the following steps: a first drying step of drying Japanese apricot； a sterilizing step of sterilizing the dried Japanese apricot； a salting step of adding salt to the sterilized Japanese apricot； a separation step of separating the salted Japanese apricot into Japanese apricot liquid, Japanese apricot flesh, and Japanese apricot seeds； a second drying step of juicing the Japanese apricot flesh after the separation step in a hemp cloth in a net form, and drying the Japanese apricot flesh in direct sunlight； a cutting step of cutting the dried Japanese apricot flesh； a freeze-drying step of freezing half of the cut Japanese apricot flesh, and drying the Japanese apricot flesh using a freeze-drier； a pulverizing step of producing powder using the freeze-dried Japanese apricot flesh； a steaming step of steaming 90 kg of barley or rice in a steamer； a first fermentation step of injecting 0.0001 wt% of Aspergillus oryzae to the steamed barley or rice after cooling at room temperature, and fermenting the mixture at room temperature； a grain powder producing step of drying the fermented barley or rice at room temperature, evaporating moisture from the barley or rice, and crushing the barley or rice into powder； and a second fermentation step of mixing 60-80 kg of barley or rice powder, 20-40 kg of red pepper powder, 20-40 kg of salt, 20-40 L of water, 2-3 L of Japanese apricot liquid, 5-10 kg of cut Japanese apricot flesh, and 5-10 kg of Japanese apricot flesh powder, and aging and fermenting the mixture in a fermentation tank for 2-3 months. [Reference numerals] (AA) First drying step； (BB) Sterilizing step； (CC) Salting step； (DD) Separation step； (EE) Second drying step； (FF) Cutting step； (GG) Freeze-drying step； (HH) Pulverizing step； (II) Steaming step； (JJ) First fermentation step； (KK) Grain powder producing step； (LL) Second fermentation step본 발명은 매실 고추장의
