Method for Preparing Gochujang and Gochujang Prepared by Preparation Method

A method for preparing hot pepper paste, which comprises:

• a cooking step for hydrating wheat flour raw material and cooking it;
• a jaekuk step for preparing wheat flour koji by inoculating and cultivating Aspergillus oryzae CJ KY (KCCM11302P) on the cooked wheat flour;
• a first aging step for adding a table salt or salt water to the wheat flour koji and aging the first mixture made by mixing the wheat flour koji with at least one selected from the group consisting of cooked wheat flour, cooked polished rice, cooked soybean, meju and doenjang;
• and
• a second aging step for adding the dried red pepper flour to the first aged mixture, and for sterilizing and aging the second mixture made by mixing the first mixture obtained from the first aging step with at least one selected from the group consisting of starch sugar, soy sauce, salt, processed goods of spices, taste and flavor enhancer, cereal product, soy product, meju and doenjang.