This study investigated yakpyun processing using jujube powder. The yakpyun was prepared with rice, jujube powder, makkolli, sugar, and salt. The yakpyun is made with various amounts (0, 2, 4, 6, 8%) of jujube powder. The effect of adding jujube powder on the quality characteristics of yakpyun were examined through SEM, mechanical tests, and sensory evaluation. The moisture contents of yakpyun were significantly reduced with increasing amounts of jujube powder. As the content of jujube powder increased, the lightness (L) decreased while redness (a) and yellowness (b) increased significantly (p<0.05). In texture profile analysis, hardness increased with increasing jujube powder content from initial production to three days of storage. In the structure of yakpyun examined through SEM, when more jujube powder was added, rougher surfaces were found more often (bigger holes between granules). The results of the sensory evaluation showed that the highest scores for overall acceptability were highest scores for yakpyun containing 6% level jujube powder. In conclusion, an addition of 6% jujube powder was optimal.