The effect of cooking temperature and time on amino-imidazo-azaarenes (AIAs) and carbolines in fried ground beef patties and chicken breast under different cooking conditions in Korea was evaluated. Beef patties were fried at different temperatures (150, 180, and $230^{circ}C$) for 4, 8, 12, and 16 min per each side and then the amount of AIAs and carbolines was evaluated by solid-phase extraction and HPLC-MS analysis. In fried ground beef patties, formations of 9H-pyrido [3,4-b]indole (Norharman) and 1-methyl-9H-pyrido [3,4-b]indole (Harman) were dramatically increased at $230^{circ}C$ for 16 min. Concentrations of Norhanrman and Harman formed at $230^{circ}C$ for 16 min/side were 12 and 40 times greater than level those of Norharman formed at same cooking condition. In fried chicken breasts, 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx) and 2-amino-3,4,7,8-tetramethylimidazo[4,5-f]quinoxaline (Tri-MeIQx) were not found at 150 and $180^{circ}C$. Norhanrman formed at $230^{circ}C$ for 16 min was approximately 4 times higher than fried chicken breasts at $180^{circ}C$. These results suggest that increase of cooking temperature and time was directly affected on AIAs and carbolines formation in Korean cooked meat.