A traditional rice variety cultivated in the Pyeongan and Hamgyeong provinces, and primarily grown in the Cheorwon region of South Korea. 

The inner grain is white, while the husk is black. 

Standing at approximately 90cm (35.4 in) in height, it is sturdy and resistant to lodging. When cooked, the rice is sticky and chewy, making it ideal for both meals and alcoholic beverages, enhancing its overall value.

Named for its red leaves and red husk, Bulgeun Chanarak is a traditional glutinous rice variety with white grains. 

It boasts a sticky and chewy texture when cooked, and its value is notable not only for meals but also for making takju (unrefined rice wine). The red hue of the leaves makes it an attractive ornamental plant as well.

As the name suggests, this traditional rice variety is adapted to the northern regions, known for its tall and robust stalks.

The grains are a deep brown or dark green, with a rich, earthy aroma and a natural sweetness that intensifies with chewing.

Introduced from the southern Jilin Province of China during the reign of King Injo of Joseon, this variety was cultivated in Gimpo, Gyeonggi Province. 

Although it lacks stickiness, it has a pleasant nutty flavor and was once presented as a tribute to the royal court. It pairs exceptionally well with Spanish paella.

Historical records, including the 1913 Joseon Rice Variety Catalogue, indicate that Daechuchal was cultivated nationwide. 

It has a reddish hue similar to dates and is referenced in traditional folk songs. 

Boeun and Cheongsong were major cultivation areas, though it was grown widely across the country.

A traditional non-glutinous rice variety from the late Joseon period.

Daegoldo was so valued that it was presented as a tribute to the king, earning the name "Tribute Rice."

Yongjeongdo is one of Korea’s traditional rice varieties.

Its origins trace back to the early 20th century. 

Although cultivation decreased with the advent of modern high-yield varieties, the recent emphasis on the value of traditional agriculture has brought renewed attention to Yongjeongdo.

Eunbangju is a traditional Korean rice variety that thrives in cool, humid environments.

It has high resistance to pests and diseases, making it well-suited for organic farming. The rice has a soft, sticky texture when cooked.

During the late Joseon period, a government official named Jo Joong-seok discovered a rice mutation while farming in Yeoju, Gyeonggi Province, and helped spread it.

Named Jodongji, this native rice was cultivated in areas north of the Geumgang River, south of the Imjingang River, and across the Chungcheong region.

It is a high-yield, awnless variety known for its excellent grain quality.

The rice straw is also valuable for processing into various products.

Hwado is a type of native non-glutinous rice. It has a great taste and is suitable for making vegan milk alternatives.

A traditional sticky rice variety grown in Korea, mainly in Gyeongbuk Province, Gawi Chaal Rice has a high stickiness and unique texture. 

Cultivated since the Goryeo Dynasty and favored in the royal court during the Joseon era, it thrives in humid and temperate environments, producing better taste and quality when grown organically.

It is perfect for sticky rice dishes and rice cakes.

It is estimated that Bidul-byeo has been cultivated since the Goryeo Dynasty, and it has strong resistance to natural disasters, adapts well to climate change, and has developed into various varieties, and is especially well suited to the climate of the Korean Peninsula.

It is a model of sustainable agriculture because it can be harvested with little fertilizer use. It has a richer and chewier texture than regular rice, and is used in rice cakes, etc.

Joljambyeo is one of Korea’s traditional rice varieties, primarily cultivated in the Gangwon-do and Gyeongsangbuk-do regions

 It features a short growth period and strong disease resistance. 

With an emphasis on traditional and organic farming practices, this variety has gained attention for its exceptional flavor and aroma. It is mainly cooked as rice and is recognized as a healthy food.