The Nureongi are mongrel dogs with yellowish coloring often used as source for dog meat in Korea. The term is the transliteration of the Korean word "누렁이" meaning "yellow one" used colloquially somewhat as the American term "Yeller", as it is used as a name for any yellow animal in English.
^Ann, Yong-Geun. "Dog Meat Foods in Korea". Korean Medical Database. Retrieved 16 May 2013. In the year of 1998, the heads of dog raised in Korea were 1,846,411, and the number of the households raising dogs is 819,112 which means that the heads of pet dog and edible dos were 819,112 and 1,027,299, respectively, because each house raised about one pet dog and one edible dog breeder raised hundreds of dog. In 1998, the number of exported dogs came to 28 heads, and that of imported dogs was 296 heads. But edible dog that was slaughtered or processed has not been reported to be exported or imported. It is known that at the Shenyang Xingshan Food Ltd in Shenyang, Chinese, 300,000 heads of dogs were raised, slaughtered and processed of dog meat per year, and 20% of them were exported. In Korea, the cook of dog meat is a special food culture with a long history. During the Chosun dynasty, dog meat had been eaten to be cooked diversely such as Gaejangkuk (a soup), Suyuk (a boiled meat), Sundae (a sausage), Kui (a roasted meat), Gaezim (a steamed meat), Nurumi (a meat roasted or fried, to which lot of spice paste are added), Gaesoju (an extract), Musulju (a wine), Musuldang (a sweet cane). Now it is cooked as Bosintang (a soup), Suyuk (a boiled meat), Jeongol (boiled meat mixed with spices, vegetables and water on the pot), Duruchigi (boiled meat added spice vegetable and slightly roasted), Muchim (boiled meat added by spice and mixed), Gaesoju (an extract), with the number of recipes lessened, compared with those of the old times. The reason is due to the intervention and criticism from foreign countries. But foreigner´s blame for the dog meat is absurd and excessive action, because Korea raises exceptional dogs which are edible.