The quality of Jeung-pyun made with frozen rice batter was evaluated according to variations in the freezing temperature of the batter. The physicochemical sensory and rheological characteristics of Jeung-pyun were analyzed. The rice batter was stored at -20$^{circ}C$, -40$^{circ}C$, and -70$^{circ}C$ for up to 4 weeks. Statistical data analysis was completed using the SAS program. The pH, and brix percentage of Jeung-pyun batter decreased during the fermentation. In carbon dioxide evolution during fermentation, the levels of the sample stored at -40$^{circ}C$:, and -70$^{circ}C$ for 3$sim$4 weeks were significantly higher than that of the sample stored at -20$^{circ}C$. The Jeung-pyun moisture content was not significantly affected by freezing temperature or storage times. Specific volume of Jeung-pyun made with rice batter stored at -40$^{circ}C$, and -70$^{circ}C$ for 4 weeks was significantly higher than that stored at -20$^{circ}C$. In sensory evaluation of the stored sample for 4 weeks, the overall quality of Jeung-pyun was not significantly different between with the control and the -20$^{circ}C$ sample, and between the control and the -40$^{circ}C$ sample. Among the rheological properties measured with a rheometer on Jeung-pyun made with batter stored sample for 4 weeks at -20$^{circ}C$, -40$^{circ}C$ and unfrozen batter, the hardness was increased over the storage time, but the difference was not significant. In conclusion, the most suitable freezing temperature of the rice batter for the manufacture of Jeung-pyun was proposed to be -40$^{circ}C$.