This study was conducted to investigate the quality characteristics of Sulgitteok prepared with different ratios of lotus leaf powder, over for 4 days of storage. As the amount of lotus leaf powder increased, the moisture contents of the lotus leaf Sulgitteok decreased; however, this was not consistent for all samples during storage. As the content of the lotus leaf powder increased, the L-values of the lotus leaf Sulgitteok significantly decreased, and the a- and b-values also significantly increased at day 0. The L- and a-values did not show large differences with storage. The total cell count of the lotus leaf Sulgitteok prepared with the 4% lotus leaf powder (LL4) was considerably lower than the other samples at 2 days of storage, indicating that microorganisms were inhibited by increasing amounts of lotus leaf powder. The hardness, gumminess, and chewiness of the lotus leaf Sulgitteok decreased as the amount of lotus leaf powder increased; however, they increased as storage time passed. Increasing amount of lotus leaf powder and the storage time resulted in greater reductions in adhesiveness. Springiness was not significantly different according to the amount of added lotus leaf powder or the storage time. Increasing storage time caused cohesiveness to decreased in all samples except LL2. Also, the results of the sensory evaluation showed that the LL2 lotus leaf Sulgitteok had the highest scores. In conclusion, the lotus leaf Sulgitteok prepared with the 2% lotus leaf powder (LL2) was superior.