This experiment was carried out to clarify the effect of frying temperature and gelatinization method on the quality of popped rice for Salyeotgangjung. Frying at 220$^{circ}C$ or 230$^{circ}C$ gave a good expansion and score of sensory evaluation. But the frying oil began to smoke at 230$^{circ}C$. There was no significant difference in the quality of popped rices between the treatments of minimum gelatinization after washing rice and moderate gelatinization after soaking for 80 minutes at 30$^{circ}C$. In conclusion, frying washed rice with minimum gelatinization at 220$^{circ}C$ would be considered as the best method for making Salyeotganagjung.