Anjunbaengi Wheat is a native Korean wheat variety that dates back to 300 B.C.

It is short in stature, hence the name “sitting wheat.” 

With a short growing period, it can be double-cropped with soybeans and is resistant to pests and diseases, making it ideal for organic farming.

Unlike modern wheat varieties, it has lower gluten content, making it more crumbly.

Native rye is a traditional Korean crop, once cultivated in the Incheon region starting from October, though it has also been grown in southern regions. 

Being highly resistant to cold, it can thrive even in the Gangwon area. 

The hormone present in native rye prevents the growth of other weeds, allowing it to grow without competition. Planting native rye enriches the soil.

Korean native buckwheat has been cultivated mainly in Gangwon-do and Gyeongsangbuk-do. It is believed to have been introduced from China and has been cultivated since the Goryeo Dynasty.

It grows well in cold climates and tends to grow mainly in mountainous areas.

It is resistant to drought and pests, and is more affected by climate than soil fertility.

It is used in various dishes such as buckwheat pancakes, buckwheat tea, and buckwheat noodles.