The purpose of this study was to investigate effect of the amounts of rice flour, glutinous-rice flour supplementation, Chinese radish, and the kinds and amount of sweetner on the sensory and objective characteristics of Moo-dduk which is korean traditional cake supplemented with jullienne Chinese radish. The advisable recipe for Moo-dduk was obtained through the various experiments. i) The Moo-dduk blended with rice flour. rice flour 300g Chinese radish 210g(70% of rice flour) sugar 30g(10% of rice flour) salt 3g(1% of rice flour) ii) The Moo-dduk blended with rice flour and glutinous-rice flour. rice flour 225g, glutinous-rice flour 75g(25% of rice flour), Chinese radish 210g(70% of rice flour) sugar 30g(10% of rice flour) salt 3g(1% of rice flour)