Each reduced-fat frankfurter sample was evaluated for color, flavor, juiciness, tenderness, and overall acceptability. The Con-H samples had the highest color scores, whereas the sunflower seed oil and makgeolli lees fiber samples had lower scores (P < 0.05). These results may be due to the presence of makgeolli lees fiber and the absence of pork back fat. The flavor, tenderness, juiciness, and overall acceptability scores had the lowest Con-L (P < 0.05), however, no significant differences were observed among the Con-H and treatments with the sunflower seed oil and makgeolli lees fiber (P > 0.05).