White Glutinous Corn is a native corn variety grown in the Chungbuk region.

Traditionally, it has been steamed and enjoyed as a snack.

Black Jewel Corn is a traditional variety cultivated in Korea using organic farming methods.

It comes in two main types: black corn and a mix of black and purple corn. 

This corn is versatile and used in steamed dishes, grilled recipes, porridge, tea, and more, known for its antioxidant properties.

Spotted glutinous corn is a native Korean variety that many farmers and researchers are working to preserve as our native seeds are threatened by the spread of GMO crops.

It has grains that come in a variety of colors, including white, yellow, and brown, and are characterized by their spotted appearance.

Due to the nature of glutinous corn, it has a soft and chewy texture, and is used in steamed dishes or in various dishes such as rice cakes and porridge.

Maize originated from southern Mexico in Central America and is believed to have been introduced to Korea in the 16th century from China. 

It has been a key food source in mountainous areas of Gangwon Province.

Dishes like corn syrup, corn cakes, roasted corn, and porridge commonly use this variety.

This traditional crop has a long history, believed to have been cultivated since the Joseon Dynasty.

It is a healthy food, rich in vitamin B and dietary fiber, with a sweet and chewy texture.

It can be steamed and enjoyed directly or used in various dishes, much like other types of corn.

Corn, which is considered one of the world's three major grains along with rice and wheat, is believed to have been introduced to the Korean Peninsula around the 16th century.

Native black glutinous corn is a traditional Korean corn variety that has been cultivated since the Joseon Dynasty, and is mainly cultivated in Gangwon-do and Gyeongsangbuk-do.

It is gradually disappearing with the development of modern agriculture, but farmers and researchers are working to preserve the gene.

It is mainly eaten steamed, grilled, or cooked as porridge.

Sanho Corn, cultivated since the Joseon Dynasty, is primarily grown in Gyeongsangbuk-do and Jeollabuk-do regions. Advances in modern agriculture have been integrated with traditional farming methods to improve its yield. Known for its natural sweetness and chewy texture, Sanho Corn remains a favorite ingredient in various Korean dishes.

The heritage Red Rat Tooth Corn variety is believed to have arrived in Korea during the late 16th to early 17th century. It is well-adapted to mountainous regions, particularly thriving in Gangwon and Chungcheong Provinces. 

This corn features a distinctive red color and pointed kernels, reminiscent of a rat’s tooth, and is prized for its unique taste and nutritional value.

It is commonly prepared as rice or porridge and has recently gained popularity as a health food.

Traditional Rat Tooth Corn in Korea was originally red. The Yellow Rat Tooth Corn was first cultivated when seed crossbreeding caused red corn to produce mixed-color kernels. Farmers selectively harvested only the yellow kernels and continued to plant them separately, eventually developing the Yellow Rat Tooth Corn variety. 

Compared to its red counterpart, the surface of the yellow kernels is rougher. It is widely used for making popcorn and is actively cultivated in the Gangwon-do region.