To more accurately estimate vitamin A and vitamin E intake of Koreans, food composition databases of the tocopherol and carotenoid contents of Korean foods are needed. In this study, the tocopherol $(alpha-,;gamma-,;and;delta-)$ and carotenoid ($alpha-carotene,;eta-carotene,;eta-ctyptoxanthin$, lutein, and zeaxanthin) contents of 12 Korean cooked combination foods commonly consumed by children in Kwangju, Republic of Korea, were determined using reversed-phase HPLC. All samples were obtained from 3 different households in Kwangju during summer, 2005. All cooked foods in this study had detectable quantities of $alpha-tocopherol,;gamma-tocopherol$ except for shoegogimugook, and $delta-tocopherol$ except for myulchibokkeum Doejigogibokkeum had the highest $alpha-tocopherol$ content (0.64 mg/l00 g edible portion), and $gamma-tocopherol;and;delta-tocopherol$ contents of gimbab were the highest among the foods (1.01 and 0.26 mg/l00 g edible portion). $eta-carotene$ was found in all food samples. Gimbab had the highest contents of $alpha-carotene,;eta-carotene$, and lutein among Korean cooked combination foods (158.3, 266.6, and $375.4{mu}g/100g$ edible portion). Miyukgook contained only $eta-carotene$ ($2.5{mu}g/100g$ edible portion). Considerable sample-to-sample variability in tocopherol and carotenoid compositions were observed in several Korean cooked combination foods included in this study. Some of these carotenoids $(alpha-carotene,;eta-carotene,;and;eta-cryptoxanthin)$ are vitamin A precursors. The findings of this study may be valuable for use in Korean databases as well as nutrient consumption research for vitamin A and vitamin E.