"Woomegi Dduck" is one of Korean traditional pan fried rice cake made from glutinous rice by Tack-joo(rice wine) or boiling water. The optimum conditions for the preparation of "Woomegi Dduck" were investigated. The Hardnes, Cohesiveness, Gumminess, Chewiness, Adhesiveness of "Woomegi Dduck" added Tack-joo or boiling water measured by Rheometer, didn′t have significant difference between samples. The result of color test was L-Value, a-Value, b-Value and E Value of Woomegi Dduck added boiling water and 20％ rice flour were high. The best recipe of Woomegi Dduck was glutinous rice flour 50g, rice flour 20g, Tack-joo 30$mell$, or boiling water 25$mell$, sugar 10g.