Swedish research in 2002 indicated that acrylamide formation was particularly associated with traditional high temperature cooking processes of certain carbohydrate-rich foods. Since the Swedish report, similar findings have been reported by researchers in numerous other countries. In 2003, three hundred and twenty seven domestic food products, selected on the basis of annual sales in Korea, were analyzed. The results were similar to those from other countries. In this study, the monitoring of acrylamide was expanded to include Korean traditional food products. Samples were purchased from local markets, prepared and then analyzed using LC/MS/MS methods. The categorized food products analyzed included cooked rices and porridges, soup products, fried products, boiled down products, seasoned products, roasted products and coffee. The acrylamide concentrations of the samples were $ND~18ppb$ in cooked rices and porridges, $ND~28ppb$ in soup products, $ND~22ppb$ in fried products, $ND~218ppb$ in boiled down products, <10ppb in seasoned and roasted products, and <10~11ppb in brewed coffee and coffee drinks.