"Traditional fishing is a traditional fishing culture in fishing villages, which refers to fishing gear or fishing methods that catch fish that flock to the coast during the ebb tide by hitting bamboo feet or stacking stones.

"Eo-sal" has a very long history, as it can be found in the records of the Goryeo period such as "The History of the Three Kingdoms" and "The History of Goryeo." After the 16th and 17th centuries, due to the natural conditions of coastal areas and the growing demand for seafood due to the development of commerce in the late Joseon Dynasty, the transformation of 'arrow fish' was made, resulting in the emergence of Jubuk on the west coast, Bangryum on the south coast, and Jangsal on the west coast. As such, 'arrow fish' has been an important part of the various traditional fishing methods that have been handed down in Korea.

As shown in the "fish fishing" in Kim Hong-do (Treasure No. 527) of Kim Hong-do (1745-1806 or later), "Eo Sal" represented coastal fishing until the Joseon Dynasty. However, with the development of fishing industry in the coastal waters after the 1970s, the traditional fishing methods, including 'arrow', began to decline relatively. One of the most common examples of Assal, which has been handed down so far, is anchovy fishing using bamboo sticks installed in the Jijok Strait in Namhae-gun and Mado and Jeodo Island in Sacheon-si.

"Traditional fishing methods - fish flesh" are designated as national cultural properties in various aspects, including an understanding of nature and ecological environment, a combination of fish habits, the experienced knowledge of fishermen catching fish by looking at season and water, an important role in studying fishing culture, fishermen's fishing history, people's life history, and the fact that "fish flesh" continues to evolve into various forms of "net flesh."

However, the 'traditional fishing method – fish slaughter' was designated as the Korean fishermen's empirical knowledge system and was a lifestyle and culture widely inherited in fishing villages rather than limited to certain areas.

Seo Yong-gi of Muan, a southwestern region of South Jeolla Province, has inherited ritual food and manners from generation to generation. Seo Yong-gi was born in Icheon and was the youngest of six sons and two daughters between Seo Yeon-seop (1878-1935) and Changnyeong Jo in Geumgye-ri, Hampyeong-gun. His grandfather was very fond of ceremonial rituals and ritual foods, including octopus ororim, and the manufacture of ritual foods from his grandfather's time became a part of the family and continued for three generations with the courage of his superior (grandfather) → Yeonsub (father) → Sunseop ( uncle) →

Unlike everyday foods, the food areas of men and women are divided into certain parts, so the table cannot be fully prepared without either side. In the case of Seo Yong-gi, he is a man and is especially well versed in ritual food. It has special features for table setting, such as ritual table setting, and ceremonial foods that require majesty, such as waste white chicken, octopus duckling, fruit goim, and making shoes.

Among Seo Yong-gi's ritual foods, making waste white chicken and octopus orim are so unique that it is hard to find the same techniques throughout the country. Although there are ways to make the abandoned white chicken after removing its fur and boiling it with hanji, Seo Yong-gi uses the technique of restoring the inside with boiled chicken and the outside with the original fur.

The octopus, which cuts out phoenixes, saunas, and Songhak with one octopus foot, serves as a symbol of majesty along with various ancient tombs. Unlike the usual form of expressing with a slight amount of embossing on the plane, he uses a group of cut flowers as a pedestal to make the main object straight into a three-dimensional work. The octopus, cut with delicate hand movements and artistic sense, has reached the status of the best "decorative food" in the country.

Seo Yong-ki did not live in a foreign country, and since he introduced his functions to the world after the age of 60, he retains intact tradition. Even if it is not learned or added to the transfer process, its function is reaching a high level. The ritual food and table setting in the southwestern region of South Jeolla Province are completely passed down.

Among the Korean foods, Korean traditional sweets are snacks for dessert and are essential foods used for ancestral rites, weddings, and feasts, which are used throughout wheat, refreshments, suites, and taffy.

Since ancient times, people in Gangneung have widely used fruit jul (sanja) or gangjeong for comas and rituals. The excellence of the craftsmanship is widely known, and the value of the ribs is great for the systematic preservation and transmission of traditional culture in that they were manufactured by traditional techniques more than a hundred years ago in Galgol Village in Nodong-ri, Sacheon-myeon, Gangneung.

Sacheon-myeon, Gangneung-si, the holder choebongseok golmaeul to go from living through the family, has been produced in the donghae using traditional, and various sand.Utensils made using the technique are many groundbreaking, not only intact, down from generation to generation among the gentle yet unique fermentation process using an overripe.The taste of tradition with fine features, manufacturing, and a candy prepared by frying sweetened dough.

There is a record of "Tamlaji" written by Lee Won-jin, which is about this high-sori technique. The liquor is distilled from Ome Technology, a fermented liquor, and is based on Jo and other miscellaneous grains.

It is called "drinking" and "sori-sul" in which the alcohol-poisoned base liquor is distilled into a cauldron into a high-sori-sul is used for the liquor.

There are two traditional utensils for making soju in Jeju Island: soju dol and gosori. The stone of soju is made of stone, like a pot lid, with a hole in the middle. Sosori is an outland bowl for the sake of soju.

When making high-sori wine, the yeast should not rot and be black, and the steamed rice cake should be cooled well before being kneaded into the yeast to prevent the alcohol from souring. In addition, the belt should be fastened well so that there will be no loose ends from the heights, and the fire should be set on a constant.

Kim Eul-jung is the master of Go Sori, and her daughter-in-law, Kim Hee-sook, continues to be an assistant teacher.

Among the Jeollanam-do ritual foods, the wedding food of Banda (Changnyeongjo) in the western part of Jeolla-do was passed down to Choi Yoon-ja, the father-in-law.

Wedding foods include Bongchi tteok, Dongnyeosang Food (Daerye-sang), Daesang Food, Lungbaek Food, and Ibaji Food. Among them, especially waste white food is highly decorative and artistic, with both the selection of materials and ingredients, tools and manufacturing techniques following tradition.

Based on the fact that the ondol culture of the Korean Peninsula originated from the primitive form of heating system, which was installed in the Wonsamuk Dynasty through the Bronze Age, and that the ondol culture of the Korean Peninsula was discovered throughout the Korean Peninsula from the 3rd to 1st centuries B.C., it is estimated that the ondol culture of the Korean Peninsula was inherited for more than 2,000 years.Unlike a Western fireplace, our ondol has the advantage of being able to heat the room for a long time without generating smoke, as it is characterized by a fire-retardant floor heating that sits on top of the fire, rather than sending smoke directly to a high chimney.

Ondol culture is Korea's overall residential culture, which includes not only floor heating and eco-environment utilization technologies, but also Korean living customs and norms. This lifestyle was popularized as an "ondol room" culture representing Korea, affecting not only housing, interior architecture, and furniture, but also popular culture.

Marubang in response to the climate environment in summer and Ondolbang in winter are representative residential elements of Korea. Currently, Ondolbang is a unique residential technology and cultural heritage of the Korean people, which are distinct from the floor heating methods in China and Manchuria. And while the Ondol culture undergoes technological development, changes in the formality of major residential spaces, and changes in lifestyle, the original floor heating method continues.

As such, ondol culture has been inherited and continuously recreated for a long time and has a socio-cultural value that has influenced Korean society's main life and popular culture, and it is worth being a national intangible cultural asset in that it is a culture that has wisely adapted to and dealt with the harsh climate conditions facing the Korean Peninsula.

※ ※ Ondol culture has long been shared and customary among Koreans throughout the Korean Peninsula, so it does not recognize the holder or the group it owns and only designates it as an event.

It is said that the liquor made from chrysanthemums, glutinous rice, yeast, and clear water from Biseulsan Mountain smelled like lotus flowers.

During the mid-Silla Period, all of Doseongam, located in the middle of Biseulsan Mountain, was burned down by the folding screen. During King Seongdeok's reign (r. 702-737), Doseongam was rebuilt and temporarily built to provide the workmen with the earthenware.

Later, during the reign of King Gwanghaegun of the Joseon Dynasty (1608-1623), when Biseulsan Mountain was stationed as a thousand-year-old soldier, the commander of the garrison gave this drink to the king and was praised for its unique taste and aroma.

Later in October, various records show that Park Jong-jip, a clan village of the Miryang Park Clan, was passed down to Gayangju from the mid-Joseon Dynasty (around 1680), and has been handed down to his mother-in-law for more than 100 years as his daughter-in-law, or father-in-law.

Hansan Sogokju is a famous liquor in the Hansan region, and its color is like rice wine. As a court martial during the Baekje period, it is said that the Baekje people lost their country and drank it to forget their sorrow. The most well-known alcoholic beverages of the Joseon Dynasty include "Dongguk Sesigi," "Gyeongdo Magazine," "Sijeonseo," and "Gyuhapchongseo."

The way to make sogokju is to make glutinous rice and cook it for 100 days. At this time, when my daughter-in-law dips and eats it with chopsticks to taste the alcohol, it is also called "sitting wine" because she crawls around like a sitting person without realizing it.

Hansan Sogokju is an outstanding folk liquor with a unique taste of alcohol and is handed down by functional holder Woo Hee-yeol.

Korea has its own unique methods of making and drinking tea. Jeda (tea making) is a traditional technique of making tea by steaming, roasting, or fermenting the buds, leaves, and young stems of a tea plant, as well as rubbing, pounding, pressing, and drying them.

Such techniques, which have changed and developed over the centuries, are mentioned in ancient books on tea and records ranging from the Three Kingdoms period to the late Joseon period.

*As Jeda is based in the tea-producing area of the southern part of the Korean Peninsula, and the tea making technique is generally shared and transmitted in diverse methods and forms, no specific holders or holder organizations have been recognized.

Fresh pine tree joints are made from water and rice and are also used as medicine. Although it is not known exactly when Songjeolju was made, records such as Donguibogam, Gosaibosibup, Gyuhapchongseo, Imwon Economic Daily, and Wifepilji suggest that people of the middle class near Seoul during the Joseon Dynasty used to make Songjeolju.

The recipe is to mix rice, water, yeast powder, flour, glutinous rice, and boiled pine needle water so that it is not too cold or too hot to cook. If you put azalea in spring and chrysanthemum in autumn, and yuzu peel is cooked on top in winter, the scent of pine and flower is full of mouth, making it even better.

Songjeolju was particularly enjoyed by scholars due to its unique scent of pine trees and its symbolic meaning. It is currently being passed down by Lee Sung-ja, who is recognized as a function holder.

bbb※※ For detailed information on the above cultural assets, please refer to the Seoul Metropolitan Government Department of Historical and Cultural Heritage (202-2133-2616). </bb

The ramie fabric, which has been used for a long time, is known as jerky and jerky, and the peeling of ramie grass stems is made from the material. Based on the records sent to the Tang Dynasty of China during the reign of King Gyeongmun of the Unified Silla Dynasty (r. 861-875), it was also used as a trade item with foreign countries.

Hansan Semosi is a ramie made by Hansan, which has long been called the epitome of ramie, due to its excellent quality, delicacy and elegance. The production process is divided into nine courses: growing and harvesting, making fete, making ramie cakes, making ramie cakes, making ramie goods, ramie flying, ramie weaving, and ramie bleaching. First of all, grow it and harvest it. Tamoxi is a process of peeling and making an infinitesimal fiber, which is a process of splitting the Tamoshi. Mosi Samgi and Mosi Gut Making are the process of making thread by connecting broken Infi fiber, and ramie flying is determined by the thickness of the thread. After going through the grass-eating process of ramie magpie, use a loom to squeeze the ramie. Finally, ramie bleaching is the process of wetting it and drying it several times in the sun to turn it into a white jersey.

If the humidity was insufficient, it would be easy to break, so they had to squeeze it out of a hut that was not ventilated in the heat and could not work on windy or rainy days. Moreover, with the development of the textile industry, demand has decreased, and the local ramie weaving technology is gradually declining.

Hansan Semosi is a traditional summer cloth of high historical value that symbolizes the beauty of Korea. It was designated as an intangible cultural asset to protect and transfer its production technology. Na Sang-deok, a functional holder who lives in Seocheon-gun, Chungcheongnam-do, continues his career.

Jukyeom is made by putting the salt (salt) in bamboo, blocking the entrance with yellow soil, and baking it nine times with pine wood firewood. In the process, all toxins and impurities in the salt are eliminated and become healthy salts that harmonize the efficacy of bamboo and yellow soil.

These bamboo salt manufacturing techniques have been passed down to the chief monk of Gaamsa Temple. Hyosan Monk (Hu Jae-geun), who holds the bamboo salt manufacturing function, also has been living in Gaamsa Temple and has been trained in bamboo salt manufacturing techniques to further research and develop them to produce high-quality, perfect bamboo salts.

Jukyeom is a unique folk medicine unique to the Korean people, and is a very valuable cultural heritage in its cultural value, with no examples of historical traditions and originality.

Yi Man-hui, a Yeonan clan member, had a close relationship with the royal family, with her ancestors attending "Jidadai" (a royal inspector). From his mother, the eldest daughter-in-law, to the wedding exhibition, he learned how to make traditional rice cakes and other traditional foods.

He has lived in Daejeon for more than 40 years since his marriage to Gwangsan Kim, and has continued the tradition of wedding food culture by making rice cakes and other food. Among his food manufacturing functions, various types of rice cakes, such as white rice cake, honey rice cake, and Shingum vinegar rice cake, were one of the most representative rice cakes in the Joseon Dynasty, which were referred to as white rice cake, wheat cake, and shingam vinegar rice cake.

According to the records of the Joseon Dynasty's royal court, the white rice is made of spicy rice, glutinous rice, stone mushrooms, pine nuts, chestnuts, jujube, chestnuts, pine nuts, and honey, and the sweet and sour chocolates are made of spicy rice, glutinous rice, vinegar powder, jujube, pine nuts, and honey. These ingredients are decorated with jujube, chestnut, and pine nuts on top of sesame oil-based hanji, and Lee Man-hee's adaptation inherits the Joseon royal family's recipe for rice cakes.

Baekpyeon, etc. was originally used in royal banquets combined with the development of tea culture. It was a typical rice cake made of spicy rice used with malcha in the Goryeo Dynasty and green tea in the Joseon Dynasty. It was a must-have tribute to Jin Chan-yeon of the Joseon Dynasty, combined with the tea ceremony, the essence of Yeonhui.

Munbaeju is a liquor handed down from Pyeongan-do and is named after it because the scent of alcohol is the same as that of the tree.

Munbaeju is said to have used underground water from the limestone stratum in the Daedonggang River basin in Pyongyang during the Liberation War. The raw materials are wheat, cramped rice, and sorghum, and the main ingredient of yeast is wheat.

The color of the liquor is light yellowish brown and has a strong scent, and the alcohol level is about 40 degrees, but the distilled and matured Moonbaeju reaches 48.1 degrees, so it can be stored for a long time.

It is usually aged for six months to one year, and it is characterized by the scent of the tree without any use of the fruit of the tree.

A fragrant liquor mixed with azalea petals, azalea flowers are also called dugyeonhwa, or dugyeonju.

There is a legend related to Bok-gyeom, a founding contributor to Goryeo. His young daughter went up to Mount Amisan and prayed for 100 days when she could not recover from all the good medicine she had taken. A new vessel appeared and said, "It is only effective if you make alcohol with azalea flowers blooming on Amisan Mountain, but it is made of water from Ansam (now behind Myeoncheon Elementary School) and drink it 100 days later and plant two ginkgo trees in the garden." The daughter said that her father's illness was cured when she did it the same way.

The color of the alcohol is light yellowish brown, sweet and viscous, with little sourness and noy smell, and the smell of azalea is excellent. The alcohol level is about 21 degrees. It is said to be effective in promoting blood circulation and recovering from fatigue, especially in preventing adult diseases by lowering cholesterol. However, azalea's flower wine contains toxic substances, so be careful not to mix it with the wine when you soak it.