This study was performed to determine the quality characteristics of Jeungpyun with added modified starch. The addition of modified starch did not change the pH level of the samples, but it did increase the volume. The b-value of Jeungpyun with 3% modified starch was significantly lower than that of the control group. The addition of 3% modified starch also significantly increased the hardness, adhesiveness, gumminess and chewiness of the experimental group over the control group. In the test of sensory characteristics, the cell size of Jeungpyun with 2 and 3% modified starch was larger than that of the control group. Cell uniformity of Jeungpyun with 2% modified starch was lower than that of the control group. The hardness of Jeungpyun with modified starch was significantly higher than that of the control group. In the test of taste preference, Jeungpyun with modified starch beat the control group substantially. The quality of Jeungpyun with 1 and 3% modified starch showed a higher overall score than that of the control group.