The present invention relates to red pepper sauce and a method for manufacturing the same. More specifically, red peppers harvested in Cheongyang (a Korean county) are used to manufacture the red pepper sauce preferred by adults. People can eat the red pepper sauce with cooked rice without an additional cooking process. The red pepper sauce does not include chemical additives and is not chemically processed. The red pepper sauce includes 5-75 wt% of fresh red peppers, 5-30 wt% of dried anchovies, 1-10 wt% of dried kelps, 1-10 wt% of a plum extract, 5-20 wt% of soy sauce, 5-30 wt% of oil or broth, and 5-15 wt% of sugar with respect to the total weight of the sauce.
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