The physicochemical properties of traditional kochujang added with naked oat flours (0, 5, 10, 15%) were periodically examined during fermentation for 20 weeks at 25°C(± 2 °C). The proximate composition of roasted naked oat flours were as follows: water 0.67%, ash 1.63%, fat 10.37%, protein 13.63%, carbohydrates 73.70%. The water contents of traditional kochujang added with naked oat flours decreased gradually according to the addition level. The pH of traditional kochujang added with naked oat flours increased according to the added level, whereas pH decreased gradually during fermentation. The acidity was opposite to pH. The L (lightness), a (redness) and b (yellowness)-values of samples increased according to the amount of added naked oat flours, whereas they decreased gradually during fermentation. The salinity and sweetness of samples decreased according to the amount of added naked oat flours. Amino acid composition of traditional kochujang added with naked oat flours was higher than that of the control during fermentation. Aspartic acid, alanine, leucine, and arginine were high in the case of traditional kochujang added with 0% naked oat flours, and aspartic acid, leucine, alanine, proline. And arginine were high in the case of traditional kochujang added with 15% naked oat flours. The dietary fiber content was 5.38g/100g in the case of 0% addition and 5.75g/100g in the case of 15% addition. As a result of the above results, it was found that the physicochemical properties of traditional kochujang added with naked oat flours could be improved, and the possibility of developing a traditional kochujang beneficial to health was confirmed.