Broken rice was fermented by Weissella koreensis HO20 isolated from kimchi, and its fermentation characteristics and application in the making of jeungpyeon were studied. Broken rice flour had higher amounts of crude protein, crude fat, crude ash, reducing sugars, and damaged starch, but a significantly lower content of amylose than head rice flour. Acidification by W. koreensis was much faster in broken rice dough (14 h) than in head rice dough (30 h) to reach the terminal pH 4.5 at $25^{circ}C$. Fermentation significantly reduced peak, setback, and breakdown viscosities of rice flours. Consumer preference of jeungpyeon was not significantly different whether it is made of broken rice or head rice. However, jeungpyeon made of fermented rice dough was preferred to that of unfermented rice dough. The results of this study strongly suggest that broken rice can be successfully fermented by W. koreensis and can be used to make jeungpyeon with good organoleptic properties.