"Suck-injulmi" is one of the Korean traditional rice cake made from glutinous rice and mugworts. The optimun conditions for the preparation of "Ssuck-injulmi" were investigated. The best recipe of "Ssuck-injulmi" was 1) adding 240 g (80%) glutinous rice flour and 60 g (20%) raw or boiled mugworts by hand milling, or boiled mugworts after steaming glutinous rice by hand milling. 2) adding 210 g (70%) glutinous rice and 90 g (30%) boiled mugworts by mechanical method. The Moisture of "Ssuck-injulmi` was 43.39%-51.33%. The Hardness of "Ssuck-injulmi" was high in the order of S4, S3, S2, S1 and The Cohesiveness was S3, S4, S1, S2 and The Elasticity was S1, S3, S4, S2 and The Gumminess and The Chewiness were S4, S3, S1, S2 and The Adhesiveness was S2, S3, S1, S4. The value of `L` was high in the S2, the value of `a` was S4 and the value of `b` was S3.