This study was performed to aid the development of a reduced-calorie ssanghwa beverage, by using substitutes for high fructose com syrup(HFCS). The relative sweetness levels of HFCS, aspartame, acesulfame-K, and glucosyl stevia solutions were examined in comparison to a 10% sucrose solution in a binary solution model. And the sensory properties of ssanghwa beverages containing aspartame, acesulfame-K, and glucosyl stevia were evaluated at the equi-sweetness to HFCS. In the binary solution model, the relative sweetness of HFCS to sucrose was 0.8, while the values for aspartame, acesulfame-K, and glucosyl stevia were 140, 170, and 100, respectively. Sweet taste and sweet after taste were not significantly different between the HFCS, aspartame, acesulfame-K, and glucosyl stevia solutions. On the other hand, bitter taste, first taste, and overall eating quality were significantly different between the HFCS and aspartame solutions and between the acesulfame-K and glucosyl stevia solutions. Finally, the ssanghwa beverages sweetened with HFCS, acesulfame-K, and aspartame only had slight differences in sensory properties. However, the sensory properties of the beverages sweetened with HFCS and glucosyl stevia, respectively, were significantly different.