The present invention relates to a method of producing a soybean paste, which can be stored with low salinity at a room temperature by using Allium hookeri containing methyl sulfonyl methane, and the soybean paste using the Allium hookeri, which is produced in the method. The method includes the steps of: making broth for a predetermined time; washing a fermented soybean lump, which has been dried, removing moisture from the fermented soybean lump for a preset time, and mixing the broth with the fermented soybean lump to produce a fermented soybean lump mixture; acquiring soy sauce and soybean paste from the fermented soybean lump mixture after storing the fermented soybean lump mixture for a preset time; primarily aging the soybean paste for a preset time; and secondarily aging the primarily-aged soybean paste for a preset time by putting Allium hookeri into the primarily-aged soybeam past.
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