Quality characteristics of kochujang prepared with strawberry puree (10, 20, and 30% on a total weight basis) were investigated at 30 and 300 days of fermentation. The highest $L^*$-value was found in 30% strawberry kochujang at 300 days of fermentation. In contrast, the highest degree of redness ($a^*$) was observed in 30% strawberry kochujang at the early stage of fermentation. During the fermentation, values of $L^*$, $a^*$, and $b^*$ increased except $a^*$-value of 30% strawberry kochujang, indicating proper substitution of strawberry puree could preserve the desired color of kochujang. After 300 days of fermentation, hardness, gumminess, and chewiness increased while adhesiveness decreased significantly (p<0.05). Taste score and Pearson coefficient between sensory and strawberry concentration revealed that 10% strawberry kochujang was more acceptable than the others, due to color and the formation of flavor compounds during the fermentation and these compounds enhanced the flavor of kochujang.