National Intangible Cultural Heritage, Republic of Korea Iron casting is one of the oldest professions of mankind. Iron technology is assumed to have been introduced to Korea around the 5th~6th centuries BCE. According to “Dongyichuan (Biographies of Dongyi) in Weishu (Book of Wei)” from Sanguozhi (Records of the Three Kingdoms), Koreans produced and traded iron ware. Considering the crucial role of iron in the development of civilization, iron technology and smiths were matters of national interest in ancient states. With the introduction of Buddhism to the Korean peninsula, Buddhist temples were built all over the country, and numerous temple bells were cast. Naturally, bell founding became an important profession. Korean temple bells are characterized by their clear sound with deep resonance and exquisite surface decoration. Mostly shaped like upturned crockery jars, Korean bells typically have a dragon-shaped hook and a sound tube at the top. The oldest known temple bell in Korea is the Bronze Bell of Sangwonsa Temple in Odaesan Mountain, made in 725 during the Unified Silla Period. In terms of size and aesthetic value, the Sacred Bell of the Great King Seongdeok, dated 771, is considered peerless. Korean temple bells were traditionally cast using beeswax models. Though they vary according to the size of individual bells, Korean traditional-style temple bells are basically cast with an alloy of copper (80%) and tin (17%). For the model, beeswax is mixed with cow fat at a ratio of 8:2, but the ratio changes according to climate. The authentic bell founding process is as follows: bricks are piled to form a support mount slightly smaller than the intended bell size; a mixture of clay and sand is applied to the brick mount until the intended bell form is obtained, and the surface is smoothed out with a mixture of graphite powder and water; a wax model engraved with all the decorative patterns is made over the mount; the model is covered twice with a thick mixture of clay and coarse sand and allowed to dry; heat is applied to melt the wax inside; molten alloy is poured into the cavity; after the alloy cools and hardens, the mold is removed, the bell is trimmed, and the surface designs are given their final touches.

National Intangible Cultural Heritage, Republic of Korea It is not known exactly when Koreans began covering their houses with tiles, but archaeological excavations suggest that tiles had become an important roofing material by the Three Kingdoms Period (1st century BCE ~ 7th century CE). This suggests that tile makers and roofers with highly advanced skills were in business at the time. According to historical records, there were even wabaksa (literally meaning “tile experts”), some of whom went over to Japan and taught their skills to the Japanese. The government of the Joseon Dynasty set up Waseo (Bureau of Roof Tiles) in 1392, the first year of the reign of its founding monarch, King Taejo, to oversee roof tile production. In 1406, the sixth year of the reign of King Taejong, it was renamed Byeorwayo (Special Kiln for Roof Tiles) to concentrate more on distribution. Aside from tile-making technicians, Buddhist monks were assigned to the office to produce and distribute tiles in massive quantities. Two types of artisans participated in making tile-covered roofs: the roof tile makers called wagong or wajang but were sometimes called wabyeokjang as well because they produced bricks as well as roof tiles, and; the roofing technicians, called gaejang, literally meaning the “covering artisan.” In Korean, beonwa meant both “roof tile production” and “roofing with tiles”; in Chinese characters, however, the word is written differently: “燔瓦” for the former and “瓦” for the latter. Roofs constitute an important aesthetic element of traditional Korean architecture. The gently curved roof lines accentuating the beauty of traditional Korean-style wooden buildings require the sharp eyes and deft hands of skilled roofers. The traditional tile roofing technique has been designated as an important intangible cultural heritage so that the ingenious skills of roofers can be preserved and transmitted to future generations.

National Intangible Cultural Heritage, Republic of Korea This element encompasses the entire process of making Korean sauces and pastes out of soybeans, including preparing the necessary ingredients, making the sauce, and fermenting it. It is known that soybean-based sauces and pastes have been made in Korea since at least the Three Kingdoms period. During the Joseon Dynasty, there was a designated place to store sauces and pastes for the royal family, and a court woman assigned to their management. This indicates how traditionally important sauces and pastes have been in Korean culinary culture. The Korean practice of sauce and paste making—spanning the steps including growing soybeans, making bricks of fermented soybeans (meju), soaking the crushed meju in brine, and fermenting it—is distinguished from soybean-based sauce-making traditions in China and Japan. Characteristics unique to the Korean practice include producing two types of sauce from the soybean base: The crushed meju soaked in brine is fermented and then separated into a solid (doenjang, or soybean paste) and a liquid (ganjang, or soybean sauce). In addition, soybean sauce from the previous year would be added to the brined meju to deepen the flavor. The sauce and paste making tradition has been designated as National Intangible Cultural Heritage for its time-honored history, potential for advancing studies of cooking methods and culinary culture, and close associations with Korea's housing culture, seasonal customs, folk beliefs, and traditional science. Active inter-generational transmission and nationwide participation is another important factor contributing to its heritage value. * As sauce and paste making is being actively practiced across the nation, no particular holder or holder groups have been recognized for this element.

National Intangible Cultural Heritage, Republic of Korea This element encompasses the entire process of making Korean sauces and pastes out of soybeans, including preparing the necessary ingredients, making the sauce, and fermenting it. It is known that soybean-based sauces and pastes have been made in Korea since at least the Three Kingdoms period. During the Joseon Dynasty, there was a designated place to store sauces and pastes for the royal family, and a court woman assigned to their management. This indicates how traditionally important sauces and pastes have been in Korean culinary culture. The Korean practice of sauce and paste making—spanning the steps including growing soybeans, making bricks of fermented soybeans (meju), soaking the crushed meju in brine, and fermenting it—is distinguished from soybean-based sauce-making traditions in China and Japan. Characteristics unique to the Korean practice include producing two types of sauce from the soybean base: The crushed meju soaked in brine is fermented and then separated into a solid (doenjang, or soybean paste) and a liquid (ganjang, or soybean sauce). In addition, soybean sauce from the previous year would be added to the brined meju to deepen the flavor. The sauce and paste making tradition has been designated as National Intangible Cultural Heritage for its time-honored history, potential for advancing studies of cooking methods and culinary culture, and close associations with Korea's housing culture, seasonal customs, folk beliefs, and traditional science. Active inter-generational transmission and nationwide participation is another important factor contributing to its heritage value. * As sauce and paste making is being actively practiced across the nation, no particular holder or holder groups have been recognized for this element.