- Songi (Pine Mushroom)
- Grown on Masato soil of Mt. Taebaek, Bonghwa Songi is lower in moisture content and is more fragrant than those produced in other regions. Bonghwa Songi also stores well for a long period of time. Containing letinan, Bonghwa Songi produces anti-carcinogenic effects. Bonghwa Songi is also effective in preventing adult diseases.
- Dakshil Hangwa (Korean Traditional Sweets)
- Hangwa, such as Yuga, Ipgwa and Jangwa, used for weddings, religious ceremonies and special occasions by the Andong Gwon family for the past 500 years ago are produced in the traditional methods as a specialty of Bonghwa.
- Bonghwa Hanyagu (Korean Beef)
- Premium-quality beef cattle is raised on medicinal herbs and wild greens, such as Danggwi (Korean angelica), Cheongung (Cnidii rhizoma), Jagyak (peony) and Jilgyeong (Asian plantain). Hanyagu contains 76% unsaturated fatty acid, which is essential in preventing arteriosclerosis.
- Bonghwa Yugi (Brass Ware)
- Sanggye-ri of Bonghwa-eup is the birthplace of Yugi with 500 years of history. This traditional Yugi village produces high-quality brass ware, such as Bonghwa Yugi and Naeseong Yugi. Designated as the Intangible Cultural Heritage No. 22 of Gyeongsangbuk-do Province, the traditional techniques of Bonghwa Yugi are handed down through generations.
- Bonghwa Sanmeoruju (Wild Grape Wine/ Product Name: Emperor)
- Grown in the clean environment of Mt. Sobaek, Sanmeoru (wild grape) is fermented and maturated to keep the natural fragrance and taste. This premium fruit wine was selected as one of the world's 100 wines.
- Bonghwa Seonju (Liqueur)
- Grain liquor brewed using the yeast made with Korean wheat and rice as well as the clean water of Myeongho, the pure nature at the upper stream of Nakdong River, is added with medicinal ingredients, such as Ogapi (Acanthopanax), pine needles and cinnamon. This traditional liqueur contains the taste, fragrance and color of the nature.
- Boksubak (watermelon)
- This oval-shaped watermelon has thin skin and soft flesh. So, unlike other watermelons, the skin is peeled for eating. Cultivated in the highlands under rain shading facilities, Boksubak is outstandingly fresh and sweet in taste. This is the representative specialty item of Bonghwa that is produced by approx. 1,200 tons a year.
- Native Jujube
- Cultivated in Socheon, Seokpo, Jaesan and Myeongho-myeon at the upper stream of Nakdong River, Bonghwa jujube is high in sugar contents and stores for a long period of time. With medicinal effects, Bonghwa jujube is widely used as an ingredient for tonic medicine.
- Kimjongrye Doenjang (Fermented Soybean Paste)
- Bonghwa Doenjang is made in the traditional methods using the locally grown soybeans. The great taste of tradition is achieved by not using synthetic seasonings and preservatives.
- pic Bonghwa Japgok (miscellaneous grain crops)
- Grains are produced in the out-of-the-way mountain villages. Bonghwa produces high-quality grains, such as millet, Indian millet, corn, soybean, red bean and green bean.
- Pepper
- The beautifully colored pepper has thick flesh. When dried, the pepper produces high-quality and great tasting powder. Bonghwa pepper stores well.
- Bonghwa apples
- Cultivated in mountainous areas with a large temperature difference between day and night, Bonghwa apple has firm flesh and sugar points around the seeds. Bonghwa apple is outstanding in freshness and sweet taste.
- Highland Strawberry
- Bonghwa strawberry is cultivated using organic techniques up in the highland areas with a large temperature difference between day and night. The flesh is firm and sweet. Bonghwa's highland strawberry has great taste and fragrance.
- Bonghwa food
- Bean paste, hot pepper paste, soy sauce, and fermented Japanese apricot juice are made with pure 100% Korean material, and by Myogwan, who has trained in temple for more than 30 years, with traditional temple method.
- Bonghwa Gochu (red pepper)
- It has a beautiful red color. And the thick skin is good to powder. It has a sweet taste and stores well.
- Changma(Traditional village)
- After 10 minutes to Ojeon Mineral Water resort according to Naeseong Stream, you will see a typical south-facing village that there is stream at front and a mountain at the rear. It has been called Changma(創 村) since a large storehouse for relief rice was built at the entrance of the village. With harmony of woody Jeju pine forest, thick stone wall and traditional old houses, it seems like a Jeju Island that has been moved in-land.
- Hwangjeon (Traditional village)
- On the local road no.915 from Bonghwa to Andong, when passing the first hill, you will see ‘Doamjeong’, a pavilion at the entrance of Hwangjeon Village to the left. And when entering into the village passing by the pavilion, you will see Uiseong Kims’ village to the left. There are flat traditional houses with ‘ㅁ’-shaped courtyards intended to pass the cold winter.
