For standardization of quality of traditional fermented soybean products manufactured in Folk Villages of Sunchang Region, the physicochemical characteristics of 28 Kochujang, 28 Doenjang, and 18 Chunggukjang were compared. Moisture contents of Kochujang, Doenjang, and Chunggukjang were $46.9{\pm}3.6,\;60.6{\pm}1.9,\;and\;57.0{\pm}3.10%$, respectively. On the basis of average moisture contents, crude protein, crude fat, and crude ash contents were calculated to $6.2{\pm}0.7,\;2.0{\pm}0.5,\;and\;8.2{\pm}1.1%$ in Kochujang, $13.2{\pm}1.0,\;7.1{\pm}0.6,\;and\;15.2{\pm}1.5%$ in Doenjang, and $18.9{\pm}1.2,\;6.1{\pm}1.4,\;and\;5.1{\pm}1.7%$ in Chunggukjang, respectively. Reducing sugar, salinity, and water activities in Kochujang were $19.25{\pm}4.1%,\;7.3{\pm}1.1%,\;and\;0.790{\pm}0.003$, in Doenjang were $2.38{\pm}0.89%,\;14.2{\pm}1.4%,\;and\;0.835{\pm}0.020$, and in Chunggukjang were $0.51{\pm}0.24%,\;4.2{\pm}1.6%,\;and\;0.962{\pm}0.028$, respectively. Amino-type nitrogen contents, which affects delicate flavors of fermented soybean products, of Kochujang, Doenjang, and Chunggukjang were $114.03{\pm}19.04,\;734.32{\pm}147.70,\;and\;600{\pm}150mg%$, respectively. Lightness (l), redness (a), and yellowness (b) values in color of Kochujang were $14.49{\pm}1.44,\;15.45{\pm}1.77,\;and\;8.34{\pm}1.02$, respectively, and the redness was lower than that of other ones. Those of Doenjang were $26.69{\pm}4.33,\;7.25{\pm}1.03,\;and\;12.02{\pm}1.82$, respectively, and those of Chunggukjang were $35.62{\pm}2.05,\;6.31{\pm}0.37,\;and\;13.50{\pm}0.78$, respectively. These results indicate that the salt concentration and quality of traditional fermented soybean products manufactured in Folk Villages of Sunchang region must be lowered and standardized, respectively.