As a part of development of traditional foods, mugwort boogag and dry laver boogag were fried insoybean oil, and BHA or tocopherol-added soybean oil. They were wrapped up in opp vinyl film, and preserved at $4^{circ}C(RH{;}40{pm}5%){;}and{;}25^{circ}C(RH{;}80{pm}5%)$. During the storage of bobogags, acid value, peroxide value, and TBA value were investigated. Changes of sensory evaluation and texture profile were also examined. Boogags were manufactured by washing the raw materials. drying in the shade, mixing them with glutinous rice flour, and hot-air drying up it to 13 % of moisture contents after dryed it up to 80% of moisture contents on dry table for 23days, in order. These boogags were packaged to manufacture goods with dryed state or fried at $160^{circ}C$ for 10 sec. Acid value, peroxide value, and TBA value of boogags which preserved at $4^{circ}C$ generally appeared lower than at $25^{circ}C$. As storage time goes by, moisture contents of bobogagas preserved at $25^{circ}C$ increased and its quality were gradually deteriorated. When the boogags were fried in BHA(0.01%) and tocopherol (0.01%) added soybean oil, changes of acid value, peroxide value, TBA value were generally low. During the storage of bobogagas antioxidant effect of BHA was higher than that of tocopherol. Texture was inclined to decrease as storage time goes, by that of boogags preserved at $4^{circ}C$ was a little more satisfactory. Hardness was also high.