The present invention is a production method of red pepper seasonings with red ginseng which reduces the steaming time by softening the tissues of ingredients by hitting material ginseng containing ginseng or wild ginseng as a main ingredient and dried red pepper with a metal rod, and reducing the high temperature steaming period during a steaming process. The production method of the red pepper seasonings with red ginseng comprises the following steps: a first notching step (S10) of washing the dried red pepper, assorting foreign substances, and notching the dried red pepper a second notching step (S20) of washing and notching the material ginseng a first hitting step (S30) of continuously heating a red pepper and material ginseng mixture formed of the dried red pepper and the material ginseng with the metal rod a first steaming step (S40) of steaming the hit red pepper and material ginseng mixture using steam at a temperature of 50-70? a juicing step (S50) of compressing the firstly steamed red pepper and material ginseng mixture to obtain juice a second hitting step (S60) of continuously hitting the residual red pepper and material ginseng mixture after juicing a second steaming step (S70) of steaming the secondly hit red pepper and material ginseng mixture using steam at a temperature of 80-90? a crushing step (S80) of crushing the secondly steamed red pepper and material ginseng mixture into 90-130 meshes a saccharifying step (S90) producing a saccharified product at 35-60? by mixing flour, steamed rice, refined salt, purified water, and starch syrup an aging step (S100) of inserting the obtained red pepper and red ginseng mixture and red ginseng powder into the fermented saccharified product, and aging the mixture for 3-5 days a drying step (S110) of cooling the red pepper seasoning mixture with 5-10? cold water, and drying the mixture using 50-70? hot air and a sterilizing and packaging step (S120) of sterilizing the dried red pepper seasonings using a
