In order to develop the high quality kanjang in which a functionality is strengthened, the physicochemical properties and antioxidant activities of Korean traditional kanjang and garlic-added kanjang were compared and analyzed. Of color, lightness (L) and redness (a) value were not significant difference between a sample, but yellowness (b) value was higher than garlic-added kanjang. Moisture and crude protein contents were not significantly different, content of crude lipid and ash was higher than traditional kanjang. The pH were 5.02 and 4.91 in traditional and garlic-added kanjang, respectively. The salinity was $20.97 {\pm} 0.15% $ in garlic-added kanjang, that was significantly lower in garlic-added kanjang. The reducing sugar and total sugar contents were significantly higher in garlic-added kanjang. Na content was occupies 87~ 89% of total mineral content. The contents of total amino acids were 1,564.02 mg% and 1,932.41 mg% in traditional and garlic-added kanjang, respectiveluy. Also free amino acid was higher in garlic-added kanjang (484.43 mg%) than traditional kanjang (461.13 mg%). The antioxidant activities were increased in a does-dependent manner. In concentration, electron donating abilities were $14.43 {\pm} 0.25% $ and $54.6 {\pm} 1.48% $ in traditional and garlic-added kanjang, ABTs radical scavenging activities of garlic-added kanjang was $57.21 {\pm} 1.34% $ that was higher than traditional kanjang ($43.27 {\pm} 0.19% $).