Most studies on the cooking and eating quality of rice have been on starch characteristics, primarily on amylose content (AC), gel consistency (GC), and gelatinization temperature (GT). This study was conducted to analyze quantitative trait loci for the traits related to grain quality, and to identify the allelic effect of QTLs using 186 recombinant inbred lines of Ilpumbyeo x Moroberekan. The linkage map of spanning 1,522cM with an average interval size of 11.9cM was constructed using 127 markers of SSR. In the analysis of QTLs for grain shape of brown rice, nine significant putative QTLs were identified at five chromosome. The QTLs for length and width of brown rice on chromosome 3 and 5 explained 10.5% and 14.6% of total phenotypic variation, respectively. The QTLs, qbrl-3 and qbrw-5 shortened the length, and increased the width by Ilpumbyeo allele, respectively. In the analysis of QTLs for chemical properties and taste value of cooked rice, ten putative QTLs were identified at five chromosome. The QTL qadv-6 explained 11.5% of phenotypic variation for alkalin digestion value located at RM253 on chromosome 6. Of three QTLs for amylose content, qamy-3 and qamy-6 explained 8.0% and 46.5% of phenotypic variation on chromosome 3 and 6, respectively. These QTLs decreased amylose content by Ilpumbyeo allele. A QTL qamy-10 on chromosome 10 explained 8.1% of phenotypic variation by Moroberekan allele. Two significant putative QTLs, qttv-6.1 and qttv-6.2 for taste value located with qamy-6 and qadv-6 on chromosome 6, and explained 10.7% and 11.2% of phenotypic variation, respectively. Another qttv-3 identified at the region RM60-RM22 with qamy-3 on chromosome 3. These QTLs increased 5.5�`6.3 of taste value by Ilpumbyeo allele. In future, we are discussing for the relationship among glosiness of cooked rice (GCR), and the variation of amylopectine chain length.