Barley, which is estimated to have been cultivated for 5,000 years, has been cultivated in Korea since before the Three Kingdoms period, and has a strong vitality that allows it to grow well even in cold weather.

Barley, which is used in various dishes depending on the region, is used to make rice, rice cakes, and makgeolli, a traditional liquor. It can also be made into powder and used in various dishes.

Neul Barley is a native barley variety predominantly grown in the Gyeongsang region.

Since its husk does not peel off easily, it was traditionally steamed or boiled rather than cooked as regular rice. This barley, rich in nutrients and dietary fiber, was used to make "kongbap" (mixed grain rice) in rural areas.

Native to the volcanic terrain of Jeju, black barley has adapted to well-drained soil, making rice farming less feasible.

It is now also cultivated in areas like Yangpyeong, Gyeonggi Province, and other regions in Chungnam, Jeolla, and Jeju.

Though less productive than other barleys, it has a soft texture even when cooked and is used in barley tea and rice dishes.