Chapssal is Korean for "Sweet rice" or "Glutinous rice". Its scientific name is Oryza sativa var. Glutinosa. Chapssal is much stickier than the usual short rain rice (Ssal ). They are usually used in Asian cooking in making sweets. Chapssal is also called sticky rice, waxy rice, botan rice, biroin chal, mochi rice, or pearl rice.

Chapssalgaru is Korean for "Sweet rice flour". It is made of miiled Chapssal to turn into flour. Chapssalgaru (sweet rice flour) is called Mochiko in Japan. Chapssalgaru is also called glutinous rice flour, sweet rice powder, Mochiko powder There are many different kinds of Ssalgaru (rice flour) in Korean, but Chapssalgaru is made with sweet rice or glutinous rice and is widely used to make sticky rice cakes like Gyungdan. It can also be used to make porridge. In other parts of Asia, like in Malaysia, Japan and the Philippines, glutinous rice flour, is also used for making various sweets.

Cheongju (Clear Rice Wine ) refers to Korean clear, refined rice wine made from a thicker rice wine that has been strained several times. This type of rice wine is similar to Japanese sake

Chikcha (Arrowroot Tea) refers to a Korean tea made from the juice pressed from wild arrowroot. Powdered arrowroot can also be used to make this tea.

Chamnamul-saengchae (Chamnamul Fresh Vegetable Salad) Chamnamul-saengchae is a salad dish made of fresh Chamnamul (wild greens) and seasonings. "Cham" means true and Chamnamul means "true namul ". Chamnamul has a unique taste and flavor and is served as a raw salad or leaves for stuffing. In the northern part of Korea, people make Kimchi with Chamnamul as a specialty dish.

Chunju refers to a premium traditional Korean alcohol which goes through proper cold storage for around 100 days. Representative ones include Hosanchun, Samhaeju, Baekilju, Yaksanchun, Samaju, and Beopju.