This study was carried out to examine changes in morpholgy and crystallinity of cowpea starch during preparation of chongpo-mook(starch gel food). It was known by photornicroscopy under polarized light and X-ray diffractometry that cowpea starch had lost its crystallinity at the temperature range of 70∼75$^{circ}C$ It also was obserbed by scanning electron microscopy that overall shape of starch granules was maintained inspite of swelling to considerable extent at the range of 65∼75$^{circ}C$, however, granules were folded after solubles were extracted out of them above 85$^{circ}C$. Mechanism of gelation seemed to be formation of junction zones stabilien by groups of weak H-bonds, not by recrystalliztion according to the results of DSC thermogram of reheating of sample pan after cooling and X-ray diffractogram of reheated cowpea starch gel.