A FOOD TRADITION
North Korean Regional Cuisines
North Korean regional cuisines encompass traditions associated with Pyongan, Hamgyong, Hwanghae, and other northern areas, many of which continue through displaced families and specialized communities in South Korea. They commonly emphasize buckwheat, millet, potatoes, beans, dried or salted seafood, beef, and clear or lightly seasoned broths. Characteristic techniques include noodle making, fermentation, drying, steaming, and preparing robust winter preserves. Examples include Pyongyang-style naengmyeon, Hamhung-style hoe naengmyeon, and mandu associated with northern household cooking. These traditions cross the modern border and should not be treated as exclusive to one present-day state or as a single uniform regional cuisine.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
Regional comparisons are still being added.
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