In the Jeulmun pottery period (approximately 8000 to 1500 BCE), hunter-gatherer societies engaged in fishing and … 展开

Grains have been one of the most important staples of the Korean diet. Early myths of the foundations of various kingdoms in Korea center on grains. One foundation myth relates to Jumong, who received barley seeds from two … 展开

Korean foods can be largely categorized into groups of "main staple foods" (주식), "subsidiary dishes" (부식), and "dessert" (후식). The main dishes are made from grains such as bap (a bowl of rice), juk (porridge), and … 展开

Songpyeon (송편, 松䭏) is a Korean dish made of rice powder mostly eaten during Chuseok/ Korean thanksgiving (추석) to express gratitude towards ancestors. Songpyeon recordings appear from the 17th century. It i… 展开

All Korean traditional nonalcoholic beverages are referred to as eumcheong or eumcheongnyu (음청류 飮淸類) which literally means "clear beverages". According to historical documents regarding Korea… 展开