High dietary phytate is a known factor in reducing the bioavailability of minerals such as zinc and calcium which are already chronically low in the Korean diet. This study was conducted to develop methods for reducing dietary phytate through the addition of phytate and/or the substitution of high phytate foods with low phytate foods. Ten units of phytase per 100g of uncooked brown rice were added to brown rice gruel resulted in a 16.2% phytate reduction after a 3-hour incubation period; an 18.2% reduction was produced after a 6-hour incubation period. The addition of ten units of phytase per 100g of soybean curd residue at 45$^{circ}C$, followed by refrigeration for 3 hours, resulted in a 19.1% phytate reduction. The addition of 20 units of phytase under the same conditions reduced phytate content by 24.6%. In this study, two typical Korean meals consisting of legumes and unrefined cereals were prepared as high phytate meals; these were then compared to low phytate meals that had been prepared by treating the foods with phytase and substituting unrefined with refined cereals (i.e., brown rice with white rice, whole wheat bread with white bread). The phytate content of the two high phytate meals was 1878.2mg and 1811.8mg. After the addition of phytase and the food substitution, the phytate content of the low phytate meals was reduced to 788.9mg and 606.0mg. The phytate to zinc molar ratio of high phytate diets was 22.4 and 21.3 and 9.4 and 7.9 for the low phytate meals. These results indicate that the nutritional status of Koreans in terms zinc and other minerals can be improved by phytate reduction. This can be accomplished through the change of milling process for some cereals and/or the enzyme treatment of some high phytate food items.