The present invention relates to a method for preparing kochujang using a caterpillar fungus, comprising the steps of: (a) ripening the caterpillar fungus at a temperature of 95 to 100C for 1 to 3 hours (b) pulverizing the cordyceps in the step (a) to a size of 50 to 100 mu m (c) crushing the mushroom to a size of 50 to 100 and adding the mixture at a weight ratio of 5 to 100 g per 1 kg of edible water, mixing and preparing (d) crushing the mushroom to a size of 50 to 100 , adding the mixture at a weight ratio of 5 to 100 g per 1 kg of edible water, mixing and preparing (e) mixing the mushroom powder of step (c) and the mushroom powder of step (d) at a weight ratio of 3: 7 to 7: 3 (f) preparing Cordyceps specimens of step (b) by mixing the mixed powders of the mushroom and the mushroom of step (e) at a weight ratio of 2: 8 to 8: 2 (g) adding the edible water to the mixed powder of step (f) at a water content of 90% or more (h) adding a fermentation enzyme to the mixed powder to which the edible water of step (g) has been added (i) fermenting the mixed powder to which the fermentation enzyme of step (h) has been added at a temperature of 25 to 45C for 1 to 7 days (j) mixing the material of step (i): purified water in a weight ratio of 1:10 to 1: 100, extracting the mixture at a temperature of 90 to 100C for 1 to 3 hours, and then filtering to prepare an extract (k) mixing the malt powder with the extract of step (j) at a weight ratio of 5: 1 to 20: 1, aging for 2 to 3 hours, and then filtering to prepare malt (1) mixing the maltose of step (k) with glutinous rice powder at a weight ratio of 5: 1 to 10: 1 and fermenting at a temperature of 30 to 55C for 10 to 24 hours (m) heating the material of step (l) at a temperature of 90 to 100C for 1 hour to 2 hours (n) 100g to 500g of starch syrup and 50g to 300g of salt are added per liter of the material of step (m), and the mixture is heated at 90-100C for 1 hour to 3 hours, then cooled to 10-20C (o) adding 500 g to 1000 g
