A FOOD TRADITION
North Korean Cuisine
A Korean cooking tradition shaped by northern regional foods, especially buckwheat noodles, dumplings, grains, fermented seafood, and hearty soups.
Dishes linked to this cuisine
1–12 of 29
Baechu Kimchi
A Korean fermented side dish of napa cabbage seasoned with Korean chili flakes, garlic, ginger, green onion, salt, and commonly fermented seafood seasonings.
Bindaetteok
Bindaetteok is a Korean savory mung bean pancake associated in particular with Pyeongan-do in North Korea; it is made from ground mung beans with vegetables and may include pork or kimchi before frying.
Bossam Kimchi
Bossam Kimchi is a richly stuffed Korean kimchi made by wrapping seasoned cabbage around radish, aromatics, and traditional seafood fillings.
dakgom
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Dongchimi
Dongchimi is a cool, watery Korean radish kimchi brined with salt and aromatics and often brightened with pear.
Dububap
Dububap is a Korean rice dish of cooked tofu served with rice and typically seasoned with soy sauce, green onion, and sesame oil.
Gajami Sikhae
A fermented North Korean side dish made with flounder, rice, radish, chili, and garlic.
Gamjajeon
Gamjajeon is a Korean savory potato pancake made from grated potato, often with onion, and pan-fried in oil.
Hamhung Naengmyeon
A chilled Korean dish of exceptionally chewy potato-starch noodles dressed with a spicy seasoning sauce and often topped with seasoned raw skate or other fish.
injo-gogi
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injo-gogi-bap
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Japgokbap
Japgokbap is a steamed Korean mixed-grain rice dish combining rice with assorted whole grains and sometimes beans.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.