This indigenous bean has been historically used for growing bean sprouts. Recently restored in Taean County, Chungcheongnam-do, it is considered a rare global variety.

Ori-altae is essential for traditional Korean foods like doenjang, cheonggukjang, gochujang, and bean sprouts.

This short-statured traditional crop is known for its sticky quality, making it ideal for tteok (Korean rice cakes).

Mesusu is a type of traditional non-glutinous sorghum.

It is used in various traditional foods such as rice cakes and alcoholic beverages.

Long Sorgum is a native grain that has been cultivated since the Goryeo Dynasty.

It is highly adaptable to different climates, thriving even in dry, barren soils.

It is often used for rice, tteok (rice cakes), and alcohol, and is popular as a nutritious, healthy food ingredient.

This native large bean, known locally as Cheong Seoritae or Old Glutinous Bean, has a green shell.

It quickly absorbs water, making it great for use in rice dishes.

It is also valued as a nutty ingredient in rice cakes.

Seoritae, also known as “frost-tolerant beans,” have a black exterior and green interior. 

With a long growing season, they are harvested in October after enduring frost.

Originating from the northern part of Korea, these beans are now grown nationwide.

It softens when it comes into contact with water and has a high sugar content, so it is used in cooking rice and rice cakes.

Fermented into cheonggukjang, they offer health benefits and a rich taste.

Native kidney soybeans are a traditional Korean crop that has been cultivated since the Joseon Dynasty and have become an important food resource in rural areas. 

They are mainly cultivated in vegetable gardens or around fences. 

They grow well without the use of pesticides and are suitable for eco-friendly farming.

Meju soybeans are a foundational ingredient in Korea’s traditional fermented foods, such as doenjang (soybean paste) and ganjang (soy sauce).

It is believed that Meju soybeans have been cultivated since the Three Kingdoms period and have historically thrived in regions like Chungcheong, Gyeongsang, and Jeolla Provinces, where the climate and soil conditions are ideal.

During the Joseon Dynasty, fermentation techniques involving Meju soybeans were further developed, solidifying their place in Korean culinary history.

The fermentation process, driven by microorganisms, imparts a distinctive flavor and aroma to the resulting products. Rich in protein, dietary fiber, vitamins, and minerals, Meju soybeans are highly nutritious and continue to play a crucial role in Korea's food culture, celebrated for their unique regional characteristics and historical significance.

The Seonbijabi Soybean, thought to have been introduced from China after the Goryeo Dynasty, has been widely cultivated since the Joseon era.

This native Korean soybean is traditionally grown in Jeollanam-do and Gyeongsangnam-do, thriving in climates and soils well-suited to its needs.

Known for its excellent taste and nutritional content, it is a versatile ingredient used in fermented pastes and tofu.

The Seonbijabi Soybean plays a vital role in preserving genetic diversity and the cultural heritage of Korean cuisine.

The Rat’s Eye Black Soybean is a traditional Korean legume with a unique genetic profile. It is believed to have been introduced from China several centuries ago and has been cultivated in Korea’s central and southern regions, including Chungcheong, Gyeongsang, and Jeolla Provinces. 

Renowned for its hardiness in arid conditions and resistance to pests, this soybean is well-adapted to Korea's climate. It is nutritionally rich, containing high-quality proteins and dietary fiber, and has long been used in royal cuisine and traditional fermented foods.

Lablab beans have been cultivated in the Korean Peninsula and Manchuria for over 5,000 years and are still commonly used to grow bean sprouts, a familiar food in Korean cuisine. During times of scarcity, they were an essential protein source, substituting for meat.

In the 1970s and 1980s, wild beans were a common sight, reflecting their significance in the traditional diet of ancestors. Today, as genetically modified (GMO) soybean seeds have been introduced, native bean varieties are gradually disappearing but continue to be preserved by local farmers.