The characteristics of Packsulgi were investigated with different cooking methods of conventional and pressure cookers and variation in panicle size of rice flour. The water contents of rice f1ours and Packsulgis were greater as the particle became coarser. The water contents of Packsulgis cooked with pressure cooker (P) were greater than those of conventional cooker (C). Degree of gelatinization in P was higher than that of C. There were no significant differences among the samples of P, whereas coarser f1ours tended to show higher degree of gelatinization than finer ones in C. The results of textural properties measured by rheometer showed that hardness, cohesiveness and gumminess of P was higher than that of C. The textural parameter of P increased as the particle became finer, whereas mat of C increased as the particle became coarser. L value of C was higher than that of P in me same particle size, whereas a and b value of P was higher than that of C. L and a value of both P and C increased as the particle became finer. b value in P increased as the particle became coarser, whereas mat in C increased as the particle became finer. According to me sensory evaluation, the appearance of C was more acceptable man that of P, whereas the texture of P was more acceptable than mat of C. There were no significant differences in overall quality among P and c and Packsulgis made by 60, 100 mesh rice f1our had higher acceptability than others.