Traditional Kochujang invention by tinge to relates to a watermelon pepper paste production method, and more particularly water and syrup or flavor as watermelon is containing glucose and fructose and amino acids for the manufacture of a red pepper paste using a watermelon without the use of sugar I am in eliminating the unpleasant aroma of Meju powder, which would revive the body taste to sugar and watermelon contains lycopene using good ingredients for the color of red pepper paste and red pepper paste manufactured beneficial to the health of watermelon.The present invention, washing the surface of the watermelon and separated milled particulate extracts on 100 parts by weight of the edible portion except the bark and watermelon seeds Wherein the crushed and placed in a container put the edible pulp rich juice is rich pulp precipitation is 40 parts by weight of the sikidoe, filter out the juice with the pulp so that the sieve separates the pulp and juice added 60 parts by weight At the same time filter out that yeotjilgeum juice and mixing step of mixing into the sieve residue in 10 parts by weight of fruit juice yeotjilgeum contains a 100g weight separated from the step to the vessel After glutinous After youve created about 3 hours godubap put on the back jjimsot called to 50 parts by weight of water, and mix the juice with the juice and the godubap the yeotjilgeum water of the resulting liquid in yeotjilgeum mixing step into the insulation pot sakhineun godubap sakhim step Once this is godubap sakhyeo through the steps of squeezing the juice and liquid water yeotjilgeum using a sieve membranes that filtered liquid poured into a pot of water, Fuck yeotjilgeum thin within the range of fire of about 90-120 minutes to form approximately 105-115 ℃ juice and boiled until the next step and yeotjilgeum godubap a chilling turn off the lights when it is about 130 parts by weight to about 40 ℃ temperature About 24 hours has elapsed by the liver first to flowing mater
