This study was undertaken to analyze the iodine content in commonly donsumed Korean foods. Food samples were purchased from 3 randomly selected markets. The iodine contents in foods were determined by nuetron activation analysis (NAA). All irradiation of food samples were done at a pnueumatic transfer system (thermal nuetron flux : 1 $ imes$1013n/$ extrm{cm}^2$.s) of the TRIGA MarkIII research reactor in the Korea Atomic Energy Research Institute . The results indicated that the iodine content was high in seaweeds, fishes, and iodine-enriched eggs in that order and very low in grain, beans , fruits and vegetables. Edible seaweeds contained iodine levels of between 13,700 and 1,790, 600$mu extrm{g}$/kg. Levels of iodine in fishes and shellfishes were between 478 and 2, 840$mu extrm{g}$/kg. Ordinary eggs contained 314$mu extrm{g}$/kg iodine, but iodine -enriched eggs contained 1,869$mu extrm{g}$/kg. The average concentration of iodine in milk was 207$mu extrm{g}$/kg. There was seasonal variation in the iodine content of milk , levels were highest in winter milk(230$mu extrm{g}$/kg) and lowest in summer milk(180$mu extrm{g}$/kg).The idodine contents of most vegetables and fruits were below 10$mu extrm{g}$/kg. The iodine contents of most vegetables and fruits were below 10$mu extrm{g}$/kg. From high to low , the sequence of foods with high iodine content in one serving was as follows ; sea tangle , sea mustard, iodine-enriched eggs, fish , laver and milk. This study may provide basic data on the iodine content of foods consumed by Korean which have not yet been analyzed .