Sorghum is one of the five main grains, with varieties such as glutinous and non-glutinous sorghum. 

Its red hue is believed to ward off evil spirits, making it a popular choice for traditional rice cakes made for children's birthdays.

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.

Sitting sorghum is mainly cultivated in the Jeolla and Gyeongsang regions.

It grows well in fertile soil and warm climates, and is usually harvested between July and August.

Historically, it was mainly used as a field crop, and the cooking method and use method differ depending on the region, and it is mainly used as an ingredient in rice, porridge, and traditional foods.

It is a crop that contributes to soil improvement and environmental preservation, and is evaluated as a sustainable agricultural crop by increasing the diversity of the agricultural ecosystem.

Long Sorghum, believed to have been introduced from China, has been cultivated in Korea since the Three Kingdoms period. 

It grows well in poor soil conditions and is highly nutritious, containing abundant protein, dietary fiber, and vitamins.

It is traditionally used in Korean foods like rice cakes and liquor.