Naengmyeon (냉면): Cold noodles usually served in a cold broth with sliced cucumber, pear, hard-boiled egg, and meat. This dish is very popular in Pyongyang and is refreshing, especially in the hot months.
Kimchi (김치): Although best known in South Korea, kimchi is also essential in the North Korean diet. It is a preparation of fermented cabbage with chili and other seasonings. In North Korea, it is sometimes less spicy than the South Korean version.
Injo-gogi-bap (인조고기밥): It is a dish that consists of rice wrapped in a layer of soy protein, often accompanied by sauces. It emerged as an alternative to meat during times of scarcity.
Sinsollo (신설로): It is a traditional stew made with meat, vegetables, mushrooms and other ingredients cooked in a small brazier. Although it is a more typical celebration dish, it is still an important representation of North Korean cuisine.
Bindaetteok (빈대떡): A type of savory cake or pancake made with ground mung beans and sometimes filled with meat or vegetables.
Ddeok (떡): This is a glutinous rice cake that can be eaten both sweet and savory. In North Korea, it is common during holidays and celebrations.
Corn porridge (옥수수 죽): In times of rice shortage, corn becomes a staple food, and corn porridge is a simple food widely consumed in the country.
Yukgaejang (육개장): A spicy soup made with shredded beef, onions, bean sprouts, and other vegetables. Although it is also popular in the south, its version in North Korea is usually less spicy.
Pulgui (불고기): Grilled meat marinated in a mixture of soy sauce, sugar, garlic and other seasonings. While it is most popular in South Korea, it is also consumed in North Korea.
Panchan (반찬): These are small side dishes that can include a variety of dishes such as fermented vegetables, kimchi, pickled cucumbers, and other sides.
Taedonggang Sungeoguk (대동강 숭어국):
It is a fish soup originally from the Pyongyang region, made with gray fish from the Taedong River. This broth is lightly seasoned and served with vegetables and noodles.
Hoe (회):
Similar to Japanese sashimi, hoe is raw fish that is usually consumed on special occasions. It is often served with various sauces, such as gochujang (chili paste), and is a delicacy in some coastal regions of North Korea.
Manduguk (만두국):
It is a mandu soup (Korean dumplings) filled with meat, tofu or vegetables, served in a clear and light broth. It is very popular in the cold months and is considered a comforting dish.
Gamja Ongshimi (감자옹심이):
A traditional dish from the mountainous region of North Korea. It consists of potato balls boiled in a clear broth with vegetables, a simple and nutritious dish that reflects the dependence on potatoes in rice-scarce areas.
Jangajji (장아찌):
They are pickles that include a variety of vegetables such as radishes, cucumbers and cabbages. These vegetables are fermented and preserved in brine or soybean paste. They are a typical accompaniment that is served with other dishes.
Pibimbap (비빔밥):
Although best known as a South Korean dish, pibimbap is also common in the north. It consists of rice mixed with a variety of vegetables, meat and egg, all seasoned with gochujang or sesame oil.
Kongguksu (콩국수):
This is a bowl of noodles in cold soy milk soup. It is very nutritious and popular in summer, and reflects the importance of soy in the North Korean diet.
Milmyeon (밀면):
A bowl of cold noodles made from wheat flour, instead of the buckwheat noodles typical of naengmyeon. It is served in a cold broth with meat, cucumber and egg, and is another refreshing dish in the hot months.
Sogeum Gogi (소금 고기):
It is grilled or roasted meat seasoned simply with salt and pepper. It is often accompanied by fresh vegetables and light sauces. This dish highlights the simplicity of meat preparation in North Korea.
Corn Tteok (옥수수 떡):
A glutinous corn cake, which is a variation of traditional rice cakes. During times of scarcity, corn replaced rice in many dishes and became a staple food.
Gogi Jangjorim (고기 장조림):
It is a beef dish that is slowly cooked in soy sauce with garlic, onion and other seasonings. It is served as an accompaniment and has a concentrated and salty flavor.
Bokkeumbap (볶음밥):
It is Korean fried rice, which is prepared with available ingredients, such as leftover meat, vegetables, and soy sauce. It is a simple but comforting dish that adapts to the availability of ingredients.
Pyeonsu (편수):
A special version of mandu, which is less common in South Korea but traditional in the north. These mandu are usually larger and steamed, with various fillings of meat, tofu and vegetables.
Tangsuyuk (탕수육):
A dish of fried meat (usually pork or beef) with a crispy coating, topped with a sweet and sour sauce. It is a fusion with Chinese cuisine that also has its place in North Korea.
Chonggak Kimchi (총각김치):
This type of kimchi is made with small young radishes, which are fermented whole with the leaves included. It has a crisper and fresher flavor compared to traditional kimchi.
