Although Doenjang is a representative traditional fermented food in Korea, made mainly from soybeans, it has been classified into a food group identified as having high sodium in the National Health and Nutrition Examination. It is necessary to develop a low sodium Doenjang to prevent the excessive sodium intake which may cause various diseases. However, the development of Doenjang with low sodium, without significant changes on quality, is an ongoing challenge. Therefore, the experiment was designed to reduce the salt content of the soaking water to 12.5-45%. The pH, saltiness. moisture, sodium, color, amino-type nitrogen, free amino acids and constituent amino acids composition of Doenjang were investigated to determine the effect of this salt reduction on the sensory quality of Doenjang. The reduction of sodium did not affect the pH, moisture and saltiness, and this changed maintained the same range as the control. The sodium content was reduced proportionally, and the amino acid nitrogen level was 500 mg%. Therefore, this study considered that a reduction of 25% of salt in the soaking water does not affect the quality of the Doenjang while reducing the sodium content of the final Doenjang.