This study investigated the quality characteristics of Pongnip Injeulmi samples according to different mulberry leaf powder(MLP) contents. The moisture levels of the samples ranged from 47.43 to 49.16%, with the 0% MLP sample presenting the highest moisture level. The amounts of crude protein, crude fat, and crude ash in samples were in ranges of 3.82${sim}$5.01%, 0.05${sim}$0.2%, and 0.65${sim}$1.62%, respectively, and the values increased with increasing MLP content. Color L and b values decreased, while the a-value increased, with increasing MLP content. The 0% sample showed the highest gelatinization temperature of 63.4$^{circ}$C, and the viscosity decreased with increasing MLP content. Texture and hardness also decreased with increasing MLP content, however, over 3 days storage, they increased in all samples. Finally, in the sensory tests, the 6% MLP sample received the highest scores for color, flavor, sweetness, texture and overall acceptability.