This investigation was undertaken for the purpose of studying the sensory and textural properties of Julpyun (Korean traditional rice cake) made by various soaking time (1, 4, 6, 8, and 12 hours) of rice during storage at room temperature. The storage periods were 2, 4, 6, and 10 hours. Sensory evaluation was done by a panel of 12 judges majoring in food and nutrition. The evaluation was repeated 3 times. Objective evaluation was done by rheometer and color difference meter. As a result of the sensory evaluation for Julpyun made by various soaking time and storage periods, there were significant differences (p<0.001) in most of characteristics between soaking time and storage periods. Julpyun made by soaking time for 12 hours showed the most favorite tendency during storage periods. The result of textural properties measured by rheometer showed similar trend to those of sensory evaluation. By the color difference meter, L (lightness) value were increased by increasing the soaking time. There were significant differences (p<0.001) between the samples.