Time-dependent flow properties of commercial kochujang (hot pepper-soybean paste) were evaluated at various shear rates (5, 15, 25, and $35;sec^{-1}$) and temperatures (5, 15, and $25^{circ}C$). Flow properties of all samples showed thixotropic behaviors, which were qualitatively evaluated and quantitatively described by the Weltman, Hahn, and Figoni and Shoemaker models. Time-dependent flow properties of kochujang were found to vary over the range of the shear rate and temperature investigated. Time-dependent models of Weltman and Hahn were suitable ($R^2=0.923-0.987$) for commercial kochujang.