The quality of physical characteristics were measured, using sensory evaluation and mechanical characteristics where different storing temperature and period on Gukhwa-Byung, which is made of different percentages of Gukhwa (0%, Gukhwa powder：1%, 3% and 5%, and Gukhwa flower：1%, 3% and 5%) were added to rice flour, to promote the use of and liking for rice cakes that are a kind of korean traditional foods. The sensory evaluation showed that it is generally fine right after being made. Especially group F3 was evaluated the best for color, feeling after-swallow and overall-quality. As for color alone, it fumed out to be most distinctive in group F3 after storing 24 hours at 4$^{circ}C$, in group F1 after 24 hours at 10$^{circ}C$, in group F1 and F3 after 24 hours at 30$^{circ}C$ and in group F1 after 48 hours at 30$^{circ}C$, Gukhwa-Byung added with Gukhwa flower takes the higher degree of preference than the one with Gukhwa powder. Moisture decreased and overall-quality deteriorated as the storing time passed. The value of lightness in the color of Gukhwa-Byung, reduced as Gukhwa content increased and storing temperature rose. The values of red color and yellow color increased as Gukhwa content increased. In a mechanical texture measurement, springiness was high in group P5 right after being made. And it was high after storing 72 hours at 4$^{circ}C$ and after 96 hours at 10$^{circ}C$, and there was a significant difference according to Gukhwa content (p＜.05). Springiness remained unchanged after storing, 24 hours at 30$^{circ}C$. Cohesiveness was high in every group of P1, P3 and P5, in which Gukhwa powder was added, right after being made, but as temperature rose and time passed, it heightened in group F3, in which 3% of Gukhwa flower was added. In all the samples, hardness gradually increased as the storing time at each temperature passed, and decreased as Gukhwa content increased. Chewiness was getting high as the storing time passed and temperature lowered. Color in sensory evaluation and the value of lightness in mechanical measurement showed a positive correlation at storing temperature 4$^{circ}C$ and 10$^{circ}C$ (p<.01). Softness and the value of lightness showed a negative correlation (p<.05). In sensory evaluation, softness and moisture showed a negative correlation with the value of lightness when storing at 30$^{circ}C$.