In this study, the quality characteristics and antioxidant activities of soy sauce added with burdock were examined. To make soy sauce added with dried burdock, meju, salt, and water were mixed at the ratio of 18 : 16 : 66. Fresh burdock was washed, slice, dried, and then added until it accounted for 0~24% of the weight of meju. The mixed ingredients were fermented at 25℃ for 100 days. The browning intensity and total acidity of soy sauce added with burdock increased with the increasing fermentation time. On the 100th day, the browning intensity and total acidity were highest in the control, and decreased with increasing amount of burdock added in the order of the control > 6% > 12% > 18% > 24% burdock soy sauce. Reducing sugar increased rapidly until 40th day, but then decreased, and on the 100th day, it was highest in 24% soy sauce. Amino-type nitrogen of burdock soy sauce increased with the fermentation time. On the 100th day, it was highest in the control with the highest content of meju and lowest in 24% burdock soy sauce. Total polyphenol content increased rapidly until the 20th day, then showed a gradual increase. On the 100th day, it was highest in 24% burdock soy sauce and lowest in the control. DPPH radical scavenging activity also gradually increased with the increasing fermentation time, and on the 100th day, it was highest in 24% burdock soy sauce and lowest in the control. It was found that when burdock content accounted for 12%~18% of the weight of meju, sweet taste was strong with a high reducing sugar content, though the amino-type nitrogen content was somewhat low compared to the control. In addition, with the flavor and taste of burdock added, it was possible to make high quality soy sauce with higher total polyphenol content and enhanced antioxidant activities.