The present invention relates to golden bean paste and a manufacturing method thereof comprising: a material preparation step (S10) of preparing soybean paste, toasted soybean flour, wasabi, sugar, red pepper powder, cuttlefish ink extraction powder and traditional Korean style soybean paste a first mixture step (S20) of producing seasoning by containing soybean paste of 1 kg, toasted soybean flour of 200 g, wasabi of 50 g, sugar of 120 g and red pepper powder of 15 g in a container and mixing the ingredients a season control step (S30) of controlling the season of the seasoning by slowly adding traditional Korean style soybean paste of 20-40 g in the seasoning produced in the first mixture step (S20) and mixing the ingredients a second mixture step (S40) of adding cuttlefish ink extraction powders of 10 g in the seasoning passing through the season control step (S30) and mixing the ingredients and a low temperature age step (S50) of aging the seasoning passing through the second mixture step (S40) at 1-2°C for 7-10 days. When the seasoning passing through the low temperature age step (S50) is provided to a customer, golden bean paste is produced and provided by spraying edible gold leaves on the seasoning. The golden bean paste induces the easy ingestion of the bean paste by increasing the flavor of the bean paste and is able to be supplied as excellent health foods with various functions of the edible gold leaves. Additionally, the gold color of the edible gold leave stimulates appetite and is able to induce the intake of the bean paste.COPYRIGHT KIPO 2014[Reference numerals] (S10) Material preparation step(S20) First mixture step(S30) Season control step(S40) Second mixture step(S50) Low-temperature aging step본 발명은 황금막장 제조방법에 관한 것으로, 그 구성은 쌈장과, 볶은 콩가루와, 와사비와, 설탕과, 고춧가루와, 오징어 먹물 추출분말 및 전통 조선된장 각각 준비하는 재료 준비단계(S10)와, 상기 재료 준비단계(S10)에서 준비된 재료 중에서, 쌈장 1㎏, 볶은 콩가루 200g, 와사비 50g, 설탕 120g, 고춧가루 15g를 용기에 담아 혼합하여 양념이 만들어지는 제1혼합단계(S20)와, 상기 제1혼합단계(S20)에서 만들어진 양념에 전통 조선된장
