Pine inner bark, also known as Songpee(松皮) is the inner bark of red pine tree. It has been widely used as a folk remedy and emergency food. It is known to be effective in relieving fatigue and hunger by adding extra energy to the body and to feature antibiotic and antioxidative effect as a natural pigment. This study has identified the optimal condition of pine inner bark powder through the process of collecting, soaking, boiling, drying and grinding in a bid to promote its usefulness as a functional food ingredient and conducted comparative analysis on the quality characteristics by making five different classes of the Songgi Garaetteok with different amount of pine inner bark by 0, 1, 2, 3, and 4%, respectively. The experiment results show that the color values of boiled pine inner bark has peaked in 24 hours with L, a and b recording 24.47, 10.46, and 7.14, respectively. The moist content of pine inner bark powder is 7.83% with color values L, a, and b having 44.11, 14.94, and 20.18, respectively. When it comes to color values of the Songgi Garaetteok that contains pine inner bark powder, the L value turned out to be highest in control group with 72.91 while a value was highest in 4% add group with 15.29 but no statistically significant difference from other add groups. The b value was lowest in control group with 9.18 while b value was within the range between 13.24 and 14.22 among add groups but no statistically significant difference. With regards to moist content, nonglutinous rice powder contains 33.48% while pine inner bark powder holds 7.83%, and as a result of measurements for three days, the moist content for control group and 1% add group turned out to be 48.89 and 51.65, respectively in two hours upon production. On Day 1, the moist content of all samples has peaked with 1% add group recorded 52.52 and control and 4% add group being 49.60 and 49.69, respectively. The moist content has gradually decreased over time after that. When it comes to retrogradation, harness has peaked in control group with 954.13, followed by 4% add group with 944.02 and 1% add group showing the lowest with 723.32. 2% and 3% add groups showed statistically significant different from the rest of the samples with 782.19 and 814.01, respectively. These trends have continued even after 72 hours of storage with significant difference among all samples. The DPPH radical scavenging ability of pine inner bark powder and the Songgi Garaetteok containing 2% pine inner bark has been measured highest at 11.61% and 9.01%, respectively. In evaluating antibiosis, the Songgi Garaetteok containing 4% pine inner bark has shown the highest level of antibacterial activity. In sensory evaluation, the Songgi Garaetteok containing 2% pine inner bark has received the highest score in terms of color, flavor, texture, taste and overall preference. The experiment has shown that the Songgi Garaetteok that contains pine inner bark powder has better antioxidative effect than regular Songgi Garaetteok, let alone favorable preference as well. Therefore, the Songgi Garaetteok with 2% pine inner bark powder turns out to be the most desirable form of the Songgi Garaetteok containing pine inner bark.