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