This study examined the quality characteristics to evaluate the optimal mixing ratio of a chlorella powder in Cheongpomuk. The total polyphenol and total flavonoids contents of Cheongpomuk and chlorella powder was 279.90 ㎍/mL, 489.50 ㎍/mL and 48.79 ㎍ /mL, 687.85 ㎍/mL respectively. The DPPH free radical scavenging activities and ABTS radical scavenging activities of chlorella powder was 65.39%, 91.28% respectively. The L values (58.85∼26.23), a values (-0.44∼-5.84) of the Hunter's color values decreased and b value (-10.98 ∼4.12) increased significantly in proportion to the amount of chlorella powder. The total polyphenol contents (55.00∼734.20 ㎍/mL), total flavonoids contents (41.00∼88.29 ㎍/mL), DPPH free radical scavenging activities (35.10∼65.50%) and ABTS radical scavenging activities (50.29∼92.86%) of Cheongpomuk increased significantly in groups of chlorella powder. In the physical properties, the hardness (135.93∼103.93 g/㎠), chewiness (6.76∼3.76 g), springiness (4.92∼4.36 %), and gumminess (147.70∼94.23) of Cheongpomuk decreased significantly in proportion to the amount of chlorella powder. The Cheongpomuk containing 15% chlorella powder showed a high score with regard to color, flavor, moistness, chewiness and overall acceptance. The appropriate addition amount of chlorella powder for making Cheongpomuk is 15%. This study indicate that Cheongpomuk treated with chlorella powder had the highest functional component and antioxidant activity.