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.

It is a traditional liquor made from generation to generation at the richest man's house in Gyodong, Gyeongju, North Gyeongsang Province. Choi Guk-jun was the first person to make Gyeongju Beopju, and he was said to have served as the chief monk of Saongwon, who was in charge of royal food during King Sukjong's reign (1674-1720).

When making Beopju, the well in the Choi family's yard is used. The amount and temperature of the water are almost constant throughout the four seasons, and it has long been known for its good taste.

When you make alcohol, boil the water and cool it down. The main ingredient of Beopju is the native glutinous rice and pure grain made of water, yeast and rice, the color is bright and transparent, and has a distinctive fragrance, sweetness, and a slight sour taste. The alcohol level is 16-18 degrees.

The biggest feature of the manufacturing method is that the understatement is first made, and then, based on this, the second fermentation process is carried out to ripen the original liquor. Therefore, it takes about 100 days to manufacture and can be stored for more than a year with the temperature alone.

"Kimchi-making" is a daily and repetitive culture in which the entire Korean people participate as a community beyond regional, social, and economic differences. Kimchi is an indispensable food for Koreans regardless of the region, and it has become one of Korea's representative foods in recognition of its excellence internationally.

It is an important component of Korean culture for a considerable period of time that contains the spirit of cooperation and sharing, and through this culture, individuals have become united in their relationships with the people, relatives, villages, neighbors, and new communities and have formed their identity.

"Kimjang," the core of kimchi-making, contains traditional knowledge that nature and humans can live together, and the spirit of sharing, solidarity and harmony that emphasizes to maintain the good of society continues to modern society.

In the past, if intergenerational transmission was carried out mainly in women's communities such as mothers and daughters-in-law based on accumulated experience and knowledge, Hyundai is becoming an active entity where science is integrated and men participate in kimchi, and schools, private organizations, and local governments are also actively participating in various forms of kimchi culture.

In addition, the various fermented bacteria in kimchi show biological diversity and local diversity, giving a glimpse of cultural diversity derived from natural environment.

Making kimchi did not recognize certain holders or organizations in that it was a lifestyle and culture handed down throughout the country rather than requiring high-level special skills.

Jukryunggo is recorded to have been prepared by boiling water with rice wine and honey and ginger juice. It is presumed to have been produced after the mid-Joseon Period.

Jukryunggo is a medicinal liquor made in Jeolla-do, where bamboo is abundant. In oriental medicine, it was used as a first aid when a child was suddenly unable to speak due to wind. It was also manufactured by adding raw sulfur, gyesim, and Seokjangpo.

Choe Nam-seon recorded Gamheung-ro in Pyongyang and Lee Gang-ju and Jukryunggo in Jeonju as Joseon's famous liquor.

Song Myeong-seop, the holder of the function, has been teaching the traditional way of brewing liquor for more than 30 years, won the grand prize in the Guksundang contest, and is constantly striving to keep the tradition alive.

Gyubang Darye is a restoration and succession of traditional Korean tea culture, and the restoration and establishment of tea culture and etiquette in everyday life in Incheon.

Since Lee Gwi-rye, a skilled craftsman, learned tea etiquette from her grandfather who had been involved in the Donghak Movement since childhood in 1973, she received the lifestyle and form from Yoo Seung-guk, a professor at Sungkyunkwan University, and the Jeonju Yi Clan's Incheon Support Center.

In 1974, Dagyeong, Dasin, Dongdasong, and Gukjo Orye were studied in various literature and traditional Buddhist temples. In 1978, the Korean Tea Association and the Korea Tea Culture Association in 1980, the tea ceremony were restored and developed and distributed.

Okroju is a distilled soju as one of the folklore. Okroju was first made by Yoo Seong-geun, a family member of Seosan, Chungnam, who moved to Sandong, Namwon, North Jeolla Province, from around 1880. In early 1947, Yuyanggi produced 30% alcohol-concentrated soju at a brewery in Hadong, Gyeongsangnam-do. It is said that when the liquor was distilled, the steam was liquefied, and when it saw dewdrops falling like jade beads, it was named Okroju.

Okroju uses good quality underground water and Korean traditional white rice and somaek in a unique way. Unlike ordinary yeast, wheat and Yulmoo are used as yeast. Boil 2 mal of ground wheat and 7 sacks of ground Yulmoo and put it in cooled water for about 3 to 5 hours, then add dried wormwood to mix again to form and float.

Make a rice paddle made of white rice and Yulmoo in a ratio of 1 bowl of brewed water and 4 hop of yeast. Then, add seven bowls of rice under the table and two bowls of brewing water to make rice with dried pollack, respectively. Keep the temperature of alcohol sickness at 20-30°C and ferment it for about 10 days.

When fermenting is completed, distill it using a string of soju, which is more than 85 degrees for the first distillation, and the later one gradually decreases, so adjust it to 40-45 degrees for the total. If you distill 5 pieces of raw material, about 2 tablespoons of 40-degree soju will be produced. Because alcohol is highly strong, it can be stored permanently if it is sealed completely, and the longer it is stored, the better the taste of the better.

The name Gunpo Dangjeongokroju was originally named after Yu Yang-gi, the holder of the function, manufactured alcohol at a brewery in Dangjeong-dong, Gunpo-si. After his death, his eldest daughter, Yoo Min-ja, received the secret recipe and mass-produced it, and was later recognized as a functional holder.

Currently, the brewery is located in Danwon-gu (Daebu Island) in Ansan City, where Yoo Min-ja, her son Jung Jae-sik, and grandson Jeong Do-young are drinking together. Jung Jae-sik was living a life far from alcohol. After finishing studying in France, he returned to Korea and taught students at a university platform since 1998. He had established a solid position in the art world to the extent that he headed the engraving division of the Korean Fine Arts Association. Then, he left school in 2013 and established the current Yedojuga.

Okroju won the grand prize at the 1st Korea Agricultural and Fishery Products Festival in 1996, and was selected as the best spirits in the distilled liquor category at the Myeongju Selection Fair in Gyeonggi Province in 1999.

Gwangju Namhansanseong Soju is a folk liquor handed down from Namhansanseong Fortress. Namhansanseong Fortress was a place that flourished during King Sukjong's reign to the point of being called 'small Seoul'. Namhansanseong Fortress was rich in proximity to Seoul, and was widely used until the late Joseon Dynasty due to its origins and drinking by people living in a leisurely life.

It is estimated that the first debt was made by King Seonjo (r. 1567-1608), who built Namhansanseong Fortress, and the king was later found to have paid tribute to the king.

Brewing materials use water flowing down from Namhansanseong Fortress, rice produced here, yeast made from whole traditional wheat, and conventional taffes not found in other native states. When making yeast, knead the dough with a light water. Rice boiled and cooled with white rice mixed with yeast and water to make an undergarment, and one more time when it is brewed. Adding taffy not only improves the flavor of alcohol but also increases the storability of alcohol. The alcohol content of the fermented liquor is around 13 degrees Celsius and 40 degrees of distilled liquor after distillation. There's no other medicine or additives in it.

Characterized by being clear and clean.

Namhansanseong Soju is derived from Yi Jong-suk. Lee Jong-sook is said to have lived in Namhansanseong Fortress for generations and made alcohol. At one time, he ran a brewery in Songpa-gu, Seoul, to make a liquor called 'Baekje Soju.' Here

Kang Sin-man, who made Seo's liquor, received the secret recipe and passed it on to his second son, Kang Seok-pil. Following the death of Kang Seok-pil, his son, Kang Hwan-gu, is serving as an assistant instructor for soju in Namhansanseong, Gwangju.

"Soy sauce making" is a concept that encompasses the overall process of preparing ingredients directly, making and fermenting, beyond the efficacy of the soy-based food, the intestine itself. In Korea, which belongs to the Dujiang culture, it is known that people made and ate soy sauce since the Three Kingdoms Period. In addition, during the Joseon Dynasty, the royal family had a separate burial chamber for the burial of the intestines, and traditional Korean burial grounds were an important place in the diet, such as the burial palace called "Jango Mama." <br /><br />우리나라의 '장 담그기'는 콩 재배, 메주 만들기, 장 만들기, 장 가르기, 숙성과 발효 등으로 이어지는 과정을 발전시켜왔다는 점에서 중국이나 일본과 구별되는 독특한 장 제조법을 가지고 있다. In addition, the two types of soybean paste and soy sauce were made after the process of floating fermented soybean paste, and the fact that the soybean paste and soy sauce were used in the previous year to go through the form of overlapping soy sauce for many years are both unique and characteristic of Korean soy sauce making. <br /><<<bb장장장장장장 '는는는 가지고 가지고 has a long history of making soy sauce since ancient times, it can be studied in various directions, including the study of Korean food recipes and dietary culture, the combination of Korean residential culture, seasonal customs, ups and downs, traditional science elements, and the fact that all Koreans are directly and indirectly participating in the designation of the national cultural heritage by generations. <br /><br />다만, '장 담그기'는 우리나라 전역에서 각 가정을 중심으로 현재도 자연스럽게 전승되고 있는 생활관습이자 문화라는 점에서, 특정 보유자나 보유단체를 인정하지 않는다.

Namdo has developed recipes for various foods based on various agricultural and fishery products. In particular, food suitable for the characteristics of various rituals that people go through in their lives was determined and passed down to women.

Choe Yeong-ja passed down the functions of ritual food from Yi Yeon-chae's family and formed the Namdo Ritual Research Association. It also has a variety of cooking techniques ranging from waste bags, ritual foods, eumcheongs, early fruits, storage dishes, Korean traditional sweets, medicinal herbs, rice cakes, and traditional liquor.

Yi Ae-seop learned about his mother's cooking skills when he was young, and entered the Ulsan Kim clan, a famous family in Honam area, to display his skills in wedding food, and in bedclothes. Lee Ae-seop has exquisite skills in traditional waste bag and ibaji dishes among ritual foods in Namdo. Cultural assets of Gwangju (2010)

As a folk liquor handed down to Gongju, it is also called Sinseonju, and is a high-quality alcoholic beverage with unique color and aroma. It is a liquor made by mixing glutinous rice, flour, azalea flowers, and autumn yellow flower petals, omija, and pine needles with traditional techniques and filtered out into a window paper after 100 days. Fermentation and ripening for a long time at low temperatures are excellent in flavor and flavor, and the aftertaste is clean.

Gyeryong Baekilju was served to the royal family during the Joseon Dynasty, and is now passed down by Ji Bok-nam, a skilled craftsman.

Royal court food of the Joseon Dynasty was served in the royal palaces of the Joseon Dynasty, which continued the tradition of the Goryeo Dynasty, representing traditional Korean food.

Four daily meals were served to the King. Before 7:00 AM, chojobansang (a breakfast composed of porridge and dried side dishes) was served when the King did not have to have a medical decoction.

Breakfast and dinner were served on three tables, wonban (the main table containing white rice, seaweed soup, stew, a steamed dish, kimchi and 12 side dishes: gyeotban (a side table containing rice with red bean, casserole, empty bowls, and a tea cup) and jeongolsang (a side table containing jeongol [casserole], meat, sesame oil, egg, and vegetables).

Lunch or a meal with a visiting guest was served with noodles.

Banquet meals were served on congratulatory occasions like the birthday of the King or Queen or the designation of the Crown Prince, or for greeting a foreign royal envoy.

During the Joseon Period, the main meals served at the Royal Palace were porridge, starch porridge, noodles and dumplings, in addition to cooked rice. Side dishes served were broth, a steamed dish, steamed vegetables, casserole, stir-fries, a grilled dish, meat skewers, pan-fries, boiled meat slices, boiled and fresh vegetables, mustard-seasoned vegetable, gujeolpan (a platter of nine delicacies), braised abalones, braised mussels, jangnajorigae, beef jerky, jokpyeon (ox foot jelly), beef tartare, sliced raw fish, parboiled sliced fish, leaf wraps, parboiled fish with vegetables, kimchi, and soy sauce.

An assortment of rice cakes, honeyed juice mixed with fruits as a punch and processed fruits were also served, chestnuts, jujubes, yullan (chestnut balls), joran (jujube balls), and gangnan (ginger balls).

Literature concerning the Royal Palace cuisine of the Joseon Dynasty includes Gyeongguk daejeon (National Code), Joseon wangjo sillok (Annals of the Joseon Dynasty), Jinyeon uigwe (Royal Protocol of the Royal Banquets), Jinjak uigwe (Royal Protocol of the Conduct of Banquets), and Gungjung eumsik balgi (List of the Royal Cuisine).

The Joseon Dynasty came to an end in 1910, and Korean cuisine culture has changed drastically with the passage of time. Royal Palace cuisine has been designated as important intangible cultural heritage in an effort to preserve the country’s cuisine culture tradition.

It is also known as hemp cloth, which is made in Andong area. Andong was also used as a royal product during the Joseon Dynasty due to its favorable climate and soil conditions and excellent technology for weaving.

The production process is divided into eight courses from cultivation and harvesting to weaving. First of all, we grow it and harvest it in July, and the harvested hemp is soaked in water, peeled and dried. Dampen the dried hemp skin in water, cut it with hands and trawls, and slide it down to form strands (threads) and connect the hemp cloth with the newly made thread in the thread. Then, decide how many threads each width will fit, and then make a tarot to wind the yarn on a spinning wheel. After the process of grazing, pull the thread of the mold tight and squeeze the fabric out using a loom.

Andongpo is a summer fabric with fine-grained, beautiful colors, and well-ventilated air, but as lifestyle changes, demand decreases, and it is protected by designating it as an intangible cultural asset. Kim Jeom-ho, Park Bong-geum, Woo Bok-in, and Kwon Yeon-eun were designated as functional holders, and as of 2019, Woo Bok-in and Kwon Yeon-eun are actively carrying out transmission activities.