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The three kinds of Kochujang were prepared with liquid koji equivalent to 30%, 50%, and 70% of brewing water. The qualities of the Kochujangs during aging at 25℃ for 4 months were compared with those of the control group which was made from solid koji. There were no significant differences in the contents of moisture, crude protein, crude fat, NaCl and ethyl alcohol between test groups. The contents of amino nitrogen, soluble nitrogen, reducing sugar and pH of each test group during Kochujang aging were high in the order of control group. 70% liquid koji group, 50% liquid koji group and 30% liquid koji group. The pH of control group was over 5.0 during aging period. The titratable acidity of Kochujang was high in the 50% liquid koji group and the 30% liquid koji group.
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