This study was conducted to confirm the effect of drying method on quality of popped rice for making salyeotgangjung(popped rice lump with malt syrup) in process of drying gelatinized rice. The drying were performed at dry oven or convection oven, at $30^{circ}C,;50^{circ}C;and;105^{circ}C$, respectively. There were not significant differences in the hardness of popped rice among the drying methods. The dry at $30^{circ}C$ constant in dry oven showed higher popping rate, good external surface, uniformed and well developed internal cell size. The dry at $30^{circ}C$ in convection oven and $50^{circ}C$ constant temperature in dry oven showed low expansion and poor external surface, respectively. In conclusion, the drying at $30^{circ}C$ in non-convection oven had the highest quality of popped rice for salyeotgangjung.