The present invention relates to a manufacturing method of frozen red pepper seasoning source to make kimchi. The manufacturing method includes: a step (S1) of washing and carefully selecting red pepper a step (S2) of thermally treating the entire red pepper for 10-25 minutes by using steam of 90-125°C without removing seeds of red pepper washed in the step (S1) and a step (S3) of manufacturing red pepper seasoning source produced by grinding red pepper thermally treated in the step (S2) into a particle size of 1.0 to 3.5 mm in a high speed rotation way. Red pepper seasoning source manufactured by the present invention has advantages of: preventing soup from being generated even after long-term storage since viscosity is proper by having an appropriate particle size and preventing general bacteria including escherichia coli from reproducing by performing a thermal treatment. Kimchi produced by using the red pepper seasoning source manufactured by the present invention receives more excellent sensory evaluation than conventional pepper powder in color, taste, and flavor without any smell of freshly cut grass. Moreover, the present invention: removes foreign sensation caused by pepper seeds without generating soup even after a long-term aging when making kimchi by using the red pepper seasoning source since viscosity is very appropriate for making kimchi and improves preferences since the crispy texture of kimchi is maintained and the flavor of seasoning in kimchi is still alive. Therefore, the red pepper seasoning source of the present invention is expected to be efficient in the stabilization of kimchi price by being used for the seasoning of kimchi usefully instead of pepper powder.본 발명은 김치제조용 냉동 홍고추 다대기의 제조방법에 관한 것으로,(S1) 홍고추를 수세한 다음 정선하는 단계(S2) 상기 단계 (S1)에서 세척한 홍고추의 씨를 제거하지 않고 전체를 90 내지 125℃의 증기를 이용하여 10 내지 25분 동안 열처리하는 단계 및(S3) 상기 단계 (S2)에서 열처리된 홍고추를 고속회전방식으로 1.0 내지 3.5mm의 입자크기로 분쇄하는 홍고추다대기를 제조하는 단계: 를 포함하는 본 발명에 따라 제조된 홍고추 다대기는 적정한 입자크기를 가짐으로써 점도가 적절하여 장기간 보관하여
