This study was attempted to analyze the proximate composition content of Jangduck in order to find out usefulness as a stored food. Sex different group of Jangduck were assigned according to the contents of three different glutinous rice(10, 20, or 30%) with or without 30% beef supplematation. The contents of moisture, protein, fat, carbohydrate, fiber and crude ash of Jangduck were periodically analyzed four times during 60 days. The results were summarized as follows: 1. The content of moisture in jangduck decreased as the level of glutinous rice flour increased in 15days. The moisture content slightly decreasedafter 30days of storage time. 2. The content of protein, fat, carbohydrate, crude fiber and ash of Jangduck were shown to be unchanged. 3. The crude protein of Jangduck was relatively high. 4. There was little change of proximate composition contents of Jangduck throughout the total storage period.