Baku Kitchen! An independent reference of traditional food

North Korea

Ask what North Korea eats and the answer starts with this: restrained northern Korean cooking famed for Pyongyang cold noodles, mild kimchi and resourceful market street foods. Look for Pyongyang Naengmyeon (chewy buckwheat noodles in icy beef-radish broth, the capital’s signature dish), Hamhung Naengmyeon (extra-chewy potato-starch noodles in fiery sauce, often topped with raw skate) and Kimchi (northern-style fermented cabbage, milder and juicier than southern versions). Recorded in the 1849 almanac Dongguk Sesigi as a winter dish; Okryu-gwan’s noodles were carried to the 2018 inter-Korean summit at Panmunjom. This atlas has 30 North Korea dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

30 dishes.

DoenjangDoenjangSalty soybean paste aged in earthenware; base of stews and dipping sauces.Dubu-bapDubu-bapFried tofu pockets stuffed with rice and spicy sauce, market snack of the 1990sGajami SikhaeGajami SikhaeFlounder fermented with millet, chilli and radish; sour, spicy fish relish.Gamja TteokGamja TteokTranslucent chewy dumplings of potato starch stuffed with beans or vegetablesHamhung NaengmyeonHamhung NaengmyeonExtra-chewy potato-starch noodles in fiery sauce, often topped with raw skateHwangtaeHwangtaePollock frozen and thawed on winter racks until golden and fluffy, then simmeredInjogogi-bapInjogogi-bapChewy soy 'artificial meat' rolls stuffed with rice and brushed with chili sauceInsamjuInsamjuClear liquor steeped with a whole Kaesong ginseng root in the bottleJangajjiJangajjiVegetables cured in soy sauce or soybean paste; salty long-keeping side dish.Jogae GuiJogae GuiClams grilled in their shells over an open flame at seaside stalls.Joraengi TteokgukJoraengi TteokgukKaesong soup of bottle-gourd-shaped rice cakes in clear brothKaesong Bossam KimchiKaesong Bossam KimchiKimchi parcels wrapped in cabbage leaves around pear, chestnut, oyster and pine nutsKaesong YakgwaKaesong YakgwaDeep-fried honey pastry soaked in syrup, dense and chewy, made for ceremoniesKimchiKimchiNorthern-style fermented cabbage, milder and juicier than southern versionsMyeongtae SikhaeMyeongtae SikhaePollock fermented with millet, radish and chili until sour and tenderNokdu-jijimNokdu-jijimCrisp-edged griddled mung-bean pancake with vegetablesOjingeo SundaeOjingeo SundaeSquid tubes stuffed with vegetables and egg, steamed then sliced.Okssusu GuksuOkssusu GuksuChewy corn noodles in cold or hot broth, a mountain-province stapleOkssusu TteokOkssusu TteokSteamed corn cakes, chewy and faintly sweet; everyday rice substitute.Omija TeaOmija TeaCold infusion of magnolia berries; sour, sweet and faintly bitter at once.OnbanOnbanWarm Pyongyang bowl of rice, shredded chicken and mung-bean pancake in brothPyongyang ManduPyongyang ManduBig thin-skinned dumplings of pork, tofu and kimchi, steamed or in clear brothPyongyang NaengmyeonPyongyang NaengmyeonChewy buckwheat noodles in icy beef-radish broth, the capital's signature dishPyongyang SojuPyongyang SojuState-distilled clear spirit from rice or maize, poured at official banquetsSongi MushroomsSongi MushroomsWild pine mushrooms grilled or sliced raw, prized for their perfumeSundaeSundaeSteamed pig-intestine sausage filled with glass noodles and bloodSungeo-gukSungeo-gukPeppery soup of Taedong River grey mullet, a Pyongyang specialtyTaedonggang BeerTaedonggang BeerPyongyang's state-brewed lager, a national point of prideTangogi GukTangogi GukDog-meat soup with perilla and greens, eaten as a summer stamina dish.UmegiUmegiKaesong fried rice-cake balls glazed with syrup, a holiday sweet

  • Dubu-bap

    Fried tofu pockets stuffed with rice and spicy sauce, market snack of the 1990s. Ready in 30 minutes prep and…

  • Gamja Tteok

    Translucent chewy dumplings of potato starch stuffed with beans or vegetables. Ready in 1 hour prep and 25 minutes cooking.…

  • Gajami Sikhae

    Flounder fermented with millet, chilli and radish; sour, spicy fish relish. Ready in 1 hour prep and 20 min cooking.…

  • Hwangtae

    Pollock frozen and thawed on winter racks until golden and fluffy, then simmered. A charcuterie & cured recipe from North…

  • Injogogi-bap

    Chewy soy ‘artificial meat’ rolls stuffed with rice and brushed with chili sauce. Ready in 30 minutes prep and 20…

  • Insamju

    Clear liquor steeped with a whole Kaesong ginseng root in the bottle. A wine & spirit recipe from North Korea.

  • Jangajji

    Vegetables cured in soy sauce or soybean paste; salty long-keeping side dish. Ready in 30 min prep and 10 min…

  • Joraengi Tteokguk

    Kaesong soup of bottle-gourd-shaped rice cakes in clear broth. Ready in 40 minutes prep and 1 hour 30 minutes cooking.…

  • Jogae Gui

    Clams grilled in their shells over an open flame at seaside stalls. Ready in 30 minutes prep and 15 minutes…

  • Kaesong Bossam Kimchi

    Kimchi parcels wrapped in cabbage leaves around pear, chestnut, oyster and pine nuts. 2 hours to prepare. Makes 8 parcels.…