Purpose: This study examined a quality evaluation by the physicochemical characteristics, antioxidant properties, and sensory acceptance test with a commercial Doenjang product using three large corporations (BCW, BHC, BHP) and five small businesses (MFN, MSC, MSN, MYG, MJM). Methods: The water content, pH, salt, reducing sugar, color value, texture profiles, total polyphenols contents and total flavonoids with antioxidant activities, as well as the consumer acceptance test of 8 Doenjang products were evaluated. Results: Commercial Doenjang products of large corporates (BCW, BHC, BHP) had relatively narrow ranges of crude ash (11.60 to 11.97%), pH (5.20 to 5.35), saltiness (11.28 to 11.44%), and reducing sugar (13.20 to 15.81 mg/100 g), whereas Doenjang products of medium-sized companies (MFN, MSC, MSN, MYG, MJM) showed a broader range of values. The total polyphenol contents of MFN Doenjang were higher than those of the other Doenjangs and were in the following order: BCW Doenjang > MSN Doenjang > BHP Doenjang > MJM Doenjang > MSC Doenjang > MYG Doenjang > BHC Doenjang. The antioxidant activity assays also showed that Doenjangs of BCW, BHP, MFN, and MSN had high antioxidant activity exceeding those of the other Doenjangs. In the consumer acceptance test, BCW had the highest overall, color, taste, roasted flavor, after-taste likeness, and purchase intent compared to those of other Doenjangs, whereas MFN had the lowest values, even though MFN had the highest antioxidant properties. Conclusion: BCW Doenjang had the highest antioxidant properties and consumer acceptance test, but MFN Doenjang had the lowest values in consumer acceptance even though MFN had the highest antioxidant properties. Therefore, MFN Doenjang might benefit from redeveloping the product to satisfy the consumer acceptance and purchase intent.