Sources & Methodology

Methodology

Sources are ranked in tiers. Tier 1 includes Korean government cultural institutions, museums, archives, and academic publications. Tier 2 includes universities, major museums, recognized culinary reference works, and reputable journalism with named experts. Tier 3 includes established specialist culinary publications with clear authorship. Anonymous aggregators, content farms, and unsourced listicles are excluded.

Source Register

• Traditional Korean Dishes Master List - 115 Items V2 Tier 3

  Editorial catalog of 115 Korean dishes with regional attributions provided as the approved Phase 1 source inventory.

  Used as the authoritative numbered inventory and regional starting point. Regional claims are qualified in dish pages based on additional editorial review.

• Korea Heritage Service / Cultural Heritage Administration Tier 1

  Official Korean government agency for cultural heritage, including food-related intangible heritage.

  Referenced as a Tier 1 institutional authority for cultural context; specific citations to be added during Phase 2 deep research.

• Korea Tourism Organization Tier 1

  Official tourism and food culture promotion content.

  Useful for regional association context; claims are qualified because promotional sources may emphasize popularization over documented origin.

• Encyclopedia of Korean Culture Tier 1

  Digital encyclopedia maintained by the Academy of Korean Studies.

  Tier 1 reference for historical and regional context. Specific entries to be cited in Phase 2.