To standardize a manufacturing method and improve the quality of traditional kochujang, eight-types of meju with different shapes (brick, grain) were prepared using Aspergillus oryzae (A.o) or Aspergillus sojae (A.s) alone or in combination with Bacillus subtilis (B.s). The physicochemical characteristics and enzyme activities of the various meju were compared during fermentation for 12 days at $28^{circ}C$. The moisture content of both the brick- and grain-shaped meju were gradually decreased from an initial content of 50.47 to 54.89% to a content of 12.91 to 16.25% on day 12 of fermentation. The neutral protease activities of the brick-shaped meju ranged from $1.19{pm}0.12$ to $1.25{pm}0.28;unit/mL$, and were similar for all treatments. The ${alpha}$-amylase activities in A.s+B.s treatment of brick-shaped and grain-shaped meju were the highest, $11{pm}0.6$ and $9{pm}0.7;unit/mL$, respectively. The ${eta}$-amylase activities ranged from $1.53{pm}0.01$ to $1.56{pm}0.02;unit/mL$, and were similar for all treatments. The amino type nitrogen content of A.o+B.s brick-shaped meju was the highest, $0.39{pm}0.03%$. We confirmed that the brick-shaped meju prepared with A. oryzae and B. subtilis could be used to prepare traditional kochujang to improve the quality of the product.