A FOOD TRADITION

Pyongan cuisine

Pyongan cuisine comes from the broad northwestern Korean region around Pyongyang and the Taedong River basin. It is often characterized by restrained seasoning, substantial grain and legume use, and a preference for clear broths, handmade noodles, and dumplings. Buckwheat, wheat, millet, beef, pork, and freshwater or coastal fish appear in many preparations. Representative dishes include Pyongyang-style naengmyeon, a cold buckwheat noodle dish; mandu, especially large regional dumplings; and Pyongyang onban, rice served with a warm soup and toppings. These foods also circulate beyond Pyongan, so the tradition should be presented as a regional style rather than an exclusive origin claim.

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