한국국제교류재단

With clean water, fertile soil, and fresh air, Paju is ideal for rice cultivation. Korea has numerous region-specific rice brands — Gomatnaru rice from Gongju, Misojinmi from Yecheon, Odae rice from Cheorwon, and Eosajinmi from Hoengseong — but Paju’s own Hansuwi stands out for its flavor. Its distinction derives from its cultivar, Chamdream, which was registered with the Korea Seed & Variety Service in 2016.

The Imjin River flows through northwestern Paju before joining the Han River, underpinning the region’s growth as an agricultural hub. Its periodic flooding and nutrient-rich sediment produce fertile soil, while its steady water supply enables large-scale rice cultivation.
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A premium native variety, Chamdream was developed by the Gyeonggi Agricultural Research & Extension Services through a long, meticulous crossbreeding process. A key figure behind the project is Jung-hee Jang, a rice tasting expert and head of the crop breeding team, who has dedicated over twenty years to rice breeding research. “It takes around ten to twelve years to develop a new variety, followed by an additional three to four years for its distribution to farms,” he explains. “It’s an arduous, painstaking process that requires perseverance, sweat, and commitment.”

Jang notes that 80 percent of rice farms in Gyeonggi Province, where Paju is located, once relied on foreign varieties, making the development of a local rice cultivar a priority. His view aligns with the traditional principle of sintoburi (literally “body and soil are one”) — that food grown in one’s local soil best suits one’s constitution. This idea is not unique to Korea. In countries with a thriving culinary culture, locally sourced ingredients are considered a foundation of wellness.

Chamdream rice is soft and glutinous, with lower levels of protein and amylose (a polysaccharide) than many other varieties, factors that yield a cleaner, sweeter flavor. It also maintains its taste longer after cooking. According to Jang, the climate of Paju and the broader region helped shape the rice cultivar’s development: “Being a high-latitude area, autumn harvest periods are characterized by large day-night temperature differences. This enhances the quality and sweetness of the rice.”

Another new Paju rice variety was introduced in August 2025. Pyeongwon rice, developed by the Rural Development Administration, is a crossbreed of Jinbu 19 from the Republic of Korea and Samjiyeon 4 from the Democratic People’s Republic of Korea (DPRK). The name of this first South-North hybrid aptly conveys the meaning “rice longing for peace.” With a glutinous texture and nutty flavor profile, it was initially developed in Cheorwon, Gangwon Province, but after several test cultivations, it proved better suited to Paju. Today it is grown in Daeseongdong Village, the only civilian settlement within the southern side of the Demilitarized Zone, and sold under the name Pyeonghwa Miso, which means “smile of peace.”

Makgeolli is a traditional Korean alcoholic beverage made from fermented rice, and Paju is home to several notable breweries. Paju Takju, in business for nearly ninety years, now makes makgeolli using Hansuwi rice as its main ingredient. Dovan Brewery’s Paju Makgeolli, likewise made with Hansuwi, is marked by its nine percent alcohol content and a refined balance of slight carbonation and acidity. Unjeong Brewery, established to revive the tradition of home-brewed liquors, also uses Paju rice but in a higher proportion than standard makgeolli to enhance sweetness. Its major products include Unjeong Makgeolli and Paju Kaesong Ginseng Makgeolli. Despite the brewery’s relatively short eight-year history, it has already won several major awards.

The term “Kaesong ginseng” on the label recalls a distinguished heritage. Ginseng from the Goryeo era (918–1392) was renowned for its exceptional medicinal qualities, and from that time forward, all ginseng grown on the Korean peninsula came to be known as Goryeo ginseng. During the Joseon Dynasty (1392–1910), it earned wider recognition and was exported to China and Japan. Kaesong, now in the DPRK, was historically the main cultivation center. The legacy of Kaesong ginseng, prized for its superior efficacy, continues in Paju, which borders Kaesong. For generations, the two cities were regarded as Korea’s premier ginseng production sites, and even today Paju’s harvest is known as Paju Kaesong ginseng. It was only natural, then, for Unjeong Brewery to incorporate ginseng into its makgeolli. Paju’s pride in this heritage is evident at the annual Paju Kaesong Ginseng Festival, held each October; the vibrant event marked its 20th anniversary this year.

Another celebration of a local specialty is the Paju Jangdan Soybean Festival, held each November. Beans are an essential protein source, especially for vegans and vegetarians, and Jangdan beans hold a notable place in Paju’s agricultural history. The term does not refer to a specific variety but to indigenous beans traditionally cultivated in Jangdan, a township of Paju. With well-draining sandy soil and the large daily temperature swings, the area provides optimal conditions for cultivation. Production ceased during the Korean War but resumed in the 1970s; today, Jangdan beans encompass all beans produced throughout Paju.

Historically, Jangdan beans, Imjin River rice, and Kaesong ginseng were once served together at the king’s table. Collectively known as Jangdan sambaek — denoting “the three clean, white agricultural products of Jangdan” — they symbolize the purity and abundance of the region. Jangdan beans are large and rich in protein, plant-based fats, calcium, and iron. According to the Korea Food Research Institute, they also have high anthocyanin levels, believed to contain antiaging properties.

Many restaurants across Paju now specialize in dishes made with Jangdan beans. The oldest among them is Tongil Dongsan Dubu Maeul, established in 2001, where everything on the menu features the beans, including kongbiji jjigae (soy pulp stew), cheonggukjang (fast fermented soybean paste stew), and dubu boseot jeongol (bean curd mushroom hot pot). “Jangdan beans are the origin of Korean beans,” explains Cha Guk-je. When he opened his restaurant, few others in Paju served bean-based dishes. “People came, tasted our food, and said it was delicious. Word spread and other Jangdan bean restaurants began popping up in the area,” he recalls. The restaurant’s palm-sized steamed bean curd has a clean, nutty flavor — the kind that evokes the Korean adjective dambak, meaning “pure-hearted, without greed.”

Together, Paju’s three signature staples demonstrate how regional ingredients continue to influence the development of Korean cuisine.

With well-draining soil, clean water, and protection from late frosts, Paju’s Jangdan area offers ideal conditions for soybean farming. A local specialty, Jangdan soybeans are large and glossy. They contain more isoflavones than other varieties and are prized for their rich, nutty flavor. Today, some seven hundred farms grow Jangdan soybeans across 1,100 hectares.
Courtesy of Paju City, Photo by Joowon Kim