This study investigated the quality properties of glutinous rice Gochujang produced by regional rural families in order to determine the present state of quality of traditional Gochujang. A total of 80 Gochujang samples were collected from nationwide rural families and their physicochemical characteristics were analyzed. Based on regional mean, ranges of moisture contents, pH, acidity, crude protein contents, and salinity of Gochujang were $44.31{pm}5.73%{sim}50.50{pm}5.65%$, $4.59{pm}0.36{sim}4.79{pm}0.15$, $1.18{pm}0.22%{sim}1.54{pm}0.36%$, $5.28{pm}0.90%{sim}6.93{pm}.09%$, and $5.55{pm}0.85%{sim}8.29{pm}1.19%$, respectively. The mean contents of amino type N, reducing sugars, and capsaicinoids were $488.81{pm}79.74mg%{sim}715.16{pm}78.09mg%$, $22.32{pm}9.43%{sim}28.61{pm}8.80%$, and $44.31{pm}18.71mg/kg{sim}65.15{pm}47.98mg/kg$, respectively, and differences were significant among the Gochujang samples. Hunter color values (L, a, and b) of Gochujang were $4.84{pm}3.08$, $21.26{pm}10.53$, and $8.20{pm}5.91$, respectively, and the range of viscosity was $31,511{pm}11,764{sim}72,923{pm}32,555$ cP. The acidity, salinity, moisture, crude protein, and amino type N contents of Gochujang produced from the Gangwon-do and Gyeonggi-do areas were significantly higher than those of other regions. According to principal component analysis of the physicochemical characteristics of Gochujang produced by rural families, the salinity, acidity, moisture, crude protein, and amino type N contents were strong characteristics of Gochujang produced by Gangwon-do and Gyeonggi-do. These results indicate that traditional Gochujang produced by rural families shows various quality properties and regional differences in physicochemical characteristics.