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

25–29 of 29

Paensae

Explore the dish and its connections.

Pyongyang Mandu

Large Korean dumplings filled with seasoned meat, tofu, cabbage, and aromatics and steamed or boiled until tender.

Pyongyang Naengmyeon

A chilled Korean buckwheat noodle dish served in a clear beef-and-dongchimi-style broth with sliced meat and fresh garnishes.

Pyongyang Onban

A hot North Korean rice dish in a rich broth, typically topped with chicken, mushrooms, soybean sprouts, egg, and sliced green onion.

Songpyeon

A steamed Korean half-moon rice cake made from glutinous rice-flour dough and filled with sweetened sesame, bean, or chestnut mixtures.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.