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K-CULTURAL HERITAGE

Everlasting Legacies of Korea

  • 2003.12.19
    designated date
    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.
  • 2002.12.23
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    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.
  • 1994.12.24
    designated date
    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.
  • 1994.12.24
    designated date
    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.
  • 2018.12.27
    designated date
    "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.
  • 2002.12.27
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    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)
  • 1989.12.29
    designated date
    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.
  • 1970.12.30
    designated date
    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.
  • 1975.12.30
    designated date
    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.
  • 1990.12.31
    designated date
    This liquor is made of rice with lotus leaves, and lotus petals have a unique scent, so it is called lotus leaves.

    It is a liquor made from brewing technology that was used by Yean Yi Mun, who lives in Oeam-ri village. The village was inhabited by Yean Yi Clan from generation to generation, and a manuscript written by Yi Won-jip (1829-1879), the founder of the Yi Ik-seon, recorded the method of manufacturing lotus wine, but it is not known exactly when the brewing method began.

    Mix 7.2kg of rice and 1.8kg of glutinous rice to make and cool rice and mix 4.5kg of yeast. After drying the pot with fire, put 500 milligrams of lotus leaves in the pot first, then add mixed rice and pour 18 liters of clean underground water.

    After 30 days of making alcohol, you can get about a whole bowl of alcohol when you drink water. Be careful not to use bottled water when you make lotus wine, or you may rest in hot weather, so make it when the leaves are not dry before the frost. If you make it like this, alcohol does not change even in spring and summer.

    Asan lotus wine is now handed down by Choi Hwang-gyu.
  • 1994.1.7
    designated date
    If you mix raw chestnuts, rice, and yeast on the edge of the pine tree and make it clear, it becomes Songjeolju. If you distill it again, it becomes Songroju.

    Shin Hyung-chul, a former function holder of Song Ro-ju, was born as the eldest daughter of Shin Hyun-tae and Lee Soon-sim of Pyeongsan Shin clan in Hansan-myeon, Seocheon-gun, South Chungcheong Province. The two volumes of "Goryeoseo," which include Song Ro-ju's brewing methods, are said to have been handed down to her mother, Lee Soon-sim, and her mother, Lee Soon-sim, was also said to have been handed down from her mother's family. One of the two volumes of "The Book of Corridors" was named "Food Act," which was built in 1880 by Jeong Geum, the wife of Lee Han-soo, the maternal grandfather of Shin Hyung-chul, and the other is a Korean-language manuscript believed to have been written around the 16th century.

    There has been a popular belief that drinking truffle liquor can lead to a long life, and the Dong-dong Bogam Food Act states that it is good for joints and neuralgia.
  • 1994.1.31
    designated date
    Haenam Jinyangju is said to be an old royal liquor handed down to the Gwangsan Kim family in Deokjin-myeon, Yeongam-gun.

    Pour 5 sacks of water into 1 saute of glutinous rice and cool it down.
    Crush the yeast 2 finely and mix it with porridge, then keep the temperature above 20°C in a pot.
    When the liquor is cooked three to four days later, steam 9 servings of sticky rice and cool it down, then mix it with the pot and put it in the kitchen.
    After 7 to 8 days, boil 5 sacks of water, cool it down, and pour it into a pot.
    After three to four days, the alcohol is fully cooked, and the clear rice wine is drained out and filtered out again. In addition to Deokjeong-ri, Jinyangju is also brewed in nearby Bukchang, Dunjupo, and Maengjin, but it is said to be delicious only when it is made from a well in Deokjeong-ri.

    Haenam Jinyangju has a stronger scent than Gyeongju Beopju, and its alcohol concentration is around 13%. Currently, it is handed down by functional holder Choi Ok-rim. ☆
  • 1987.2.12
    designated date
    ☆Gyemyeong-ju is the name of a liquor named after it, "If you make it in the evening, it will be cooked until the cockcrow the next morning." for "gyemyeong" means "cockcrow" in Korean.

    It is believed that it has been made since the 1500s for records about the method of making 'Gyemyeongju' liquor.

    It was made when it was urgently needed to make a drink.

    Gyemyungju is basically based on the general yeast-making method, and there are two recipes; putting malt, syrup, and candy, or using a yeast-based formula. And it can be assumed to have been created by the addition of various medicinal ingredients for a special purpose of the liquor.

    The existing Gyemyungju, in the form of Gayangju, has been handed down to the family of Gyeolseong Jang in Namyangju. Namyangju Gyemyeongju was originally a native liquor of Gangdong-gun, Pyeongannam-do Province, and after the mother of Jang Ki-hang, the 11th eldest son of the family of Gyeolseong Jang family, took refuge with only a flagpole during the war, and she passed on the law to Choi Ok-geun (57), his daughter-in law, who had kept for generations.

    Since then, Mrs. Choi was designated as Gyeonggi-do Intangible Cultural Property No. 1 in 1987 and was designated as a master of the Ministry of Agriculture and Forestry in April 1996.

    Gyemyeongju's unique production process is not to use glutinous rice or nonglutinous rice, but to use mixed grains such as corn and sorghum, which were the staple foods of the Old Goguryeo people, and to cook them secretly.

    Unlike ordinary rice wine, which makes from steamed rice, Gyemyeongju uses grain syrup and malt to make porridge and soak yeast in grain syrup for six to seven days. In the meantime, mix corn and water properly and soak them for 10 to 12 hours and grind them in a millston, pour water three times, add malt, and then simmer it in a cauldron and filter it out.

    After cooling down the raw materials of alcohol filtered out of sacks, mixing the grain syrup with yeast and pine needles, put them in a pot, ferment them in a room of 25 to 28 degrees Celsius for eight days, and then filter them out, producing a yellow and clear alcohol content of 11 percent.

    [ How to Make Gyemyeongju]

    1 Soak the yeast powder in the grain syrup.

    2 Soak sorghum and corn in cold water.

    3 Grind soaked sorghum and corn in millstone and put them in cauldron.
    Pour malt and water and use the porridge over a low heat to make it sugar.

    4 Put the cold porridge in a sack and squeeze it.

    5 Mix cold porridge with yeast and pine needles soaked in grain syrup.

    Mix it well, put it in a pot, seal it, ferment it at about 28 degrees, drain,

    and Gyemyeongju of about 11 degrees is completed.
  • 2016.2.12
    designated date
    ☆Gukhwa-ju(chrysanthemum wine) is a valuable intangible cultural asset that is also recorded in literature which was manufactured in succession at Dongchundang House of Eunjin Song Clan in Daejeon and used for guest reception.

    Kim Jeong-soon was recognized as the holder of the function for the preservation and transmission of making gukhwa-hu related to the manufacture and training successors.
  • 1993.2.13
    designated date
    ☆Samhaeju is a royal liquor handed down from the Goryeo Dynasty, and it is said that Princess Bogon, the daughter of King Sunjo (1800-1834), was married to Kim's family in Andong and was handed down from generation to generation.

    Samhaeju is called Samilju(three days) because it is brewed for three times; Bagilju(100 days) because it takes about 100 days to make it; Yuseoju(willow tree) because it can be enjoyed when willow tree branches are blown.

    Documents recorded the method of manufacturing, and it was widely produced during the Joseon Dynasty, with records of appeals asking for rice entering Seoul to be prevented from being concentrated in the making of Samhaeju, and the methods are very diverse.

    Samhaeju is made of rice and yeast. First, on the first pig's day of the first lunar month, put two white rice rolls in powder, add boiling water, mix yeast powder and flour, and put them in a jar. On the second Pig's Day, mix cooked rice with boiling water, and then put it back in the jar that was put in before, and on the third Pig's Day, mix steamed sticky rice with boiled water and cool down, and it is used only when a willow comes out.

    Samhaeju has a relatively long-lasting soft taste and is currently inherited by Kwon Hui-ja (Samhae Yakju) and Kim Taek-sang (Samhae Soju).

    ※For more information on the above cultural assets, please contact the Seoul Metropolitan Government Department of Historical and Cultural Heritage (☎02-2133-2616).