This document discusses the history and development of Korean Red Yeast Rice as a biofermented medicine in Korea. Some key points: - Korean Red Yeast Rice has been used in traditional Korean medicine since 1610 and has more recently been developed as a biofermented medicine and health food product. - Several companies in Korea have developed Red Yeast Rice products as cholesterol-lowering foods and biofermented medicines containing certain active compounds. - Korean regulations now classify Red Yeast Rice and other fermented microbial products as functional raw materials and biofermented medicines. - Conferences on oriental fermented medicine have discussed Red Yeast Rice and its role as a representative biofermented medicine innov