The quality of baked Yackwa with rice bran oil varied with dipping temperature (80 and 25$^{circ}C$) and dipping time (5, 10, and 15 minutes at 80$^{circ}C$, and 60, 90, and 120 minutes at 25$^{circ}C$). The moisture content and hardness of baked Yackwa increased and decreased, respectively, with dipping time. The expansion ratio increased with time when baked Yackwa was dipped at 80$^{circ}C$, but decreased with time when dipped at 25$^{circ}C$. Flavor and color were optimal for product dipped at 80$^{circ}C$ for 15 minutes followed those dipped at 25$^{circ}C$ for 120 minutes; the dipping conditions produced no significant difference in the degree of expension, aroma, texture, and overall quality. Baked Yackwa showed better results than fried Yackwa in sensory evaluation.