Top 10 Traditional Food To Try In North Korea

1. Jokbal (braised pig feet)

Jokbal, is a Korean dish that is consumed with alcohol. This dish is made from pig’s trotters or pig’s feet seasoned with onions, garlic, leeks, black pepper, and even cinnamon. Then, it is braised for several hours to add more flavor and make the meat tender enough to fall off the bone. Jokbal is usually eaten with a ssam, also known as a leafy vegetable. The ssm is wrapped around the meat together with green chili pepper, slices of raw garlic, and a few pieces of saeu-jeot (salted fermented shrimp). Jokbal is best paired with a bottle of soju or beer. If you’re making your own jokbal, make sure to buy fresh, blemish-free, and slightly pink pig’s trotters for it to taste good.

2. Gajami shikhae (fermented fish)

Editor's Note: There's no photo available at the time of writing

Gajami-sikhae (fermented flounder) is endemic in the province of Hamgyŏng, and it is harvested from December up to early March. Cooking a gajami-sikhae is a laborious process. Fresh yellow-striped righteye flounders are fermented in sea salt that usually lasts up to 10 days. The salted flounders are rinsed, cut into small pieces, then mixed with chili powder and cooked foxtail millet. Other grains, rice, or quinoa can also be used. After four day, slices of salted radish are mixed together with the chili powder. It is then aged for another 10 days before it is ready to eat. If righteye flounders are not available, chub mackerel, Japanese anchovy, sailfin sandfish, or dried Alaska pollock can also be used as alternatives.

3. Naengmyeon (cold noodles)

Naengmyeon is a long, thin noodle dish that is handmade from flour, potatoes, arrowroot starch, buckwheat, and kudzu. There are two varieties of naengmyeon. The mul naengmyeon is noodles topped with radish kimchi, Korean pears, cucumber strips, thin slices of beef, pork, or chicken, all of which swims in a tangy broth called dongchimi. Ice chunks are added to keep it chilled in a large metal bowl. It is often served with rice vinegar, spicy mustard, and sugar on the side. Bibim naengmyeon, on the other hand, is served with the noodles separated from the same dongchimi. It can be consumed either hot or cold. Spicy dressing is usually added to the noodles for an extra kick.

4. Mandu (Korean dumplings)

Korean mandu are dumplings stuffed with meat and vegetables. It has other versions across Asia. In Japan, it is called gyoza, and in China, it is called jiǎozi. There are different preparation styles for mandu. One way to prepare these dumplings is by boiling them in a large pot of water set in high heat for about two to three minutes. Once the dumplings are boiled, they are called mul-mandu. Another way is by frying them. Pan-fried mandu has a crunchy texture on the outside and is called gun-mandu or yaki mandu. For the health-conscious, Korean mandu can also be steamed in traditional bamboo steamers. These are called jjin-mandu.

5. Soondae (Korean blood sausages)

Soondae is a blood sausage in Korea made of various ingredients stuffed in a cow or pig’s intestines. It is boiled or steamed, then mixed with dangmyeon (cellophane noodles or glass noodles), glutinous rice or Korean rice, pa (scallions), and kimchi. Other varieties include doenjang (fermented soybean paste), soybean sprouts, barley, and perilla leaves. Soondae is served with other internal organs that are also boiled such as the heart, tongue, liver, or stomach. This blood sausage is usually dipped into a hot and spicy tteokbokki sauce. Locals eat this in Busan style with green chili and ssamjang sauce. It is also simply eaten by being sprinkled with salt and pepper. Travelers can find this dish on the streets of North Korea.

6. Yaksik / yakbap (sweet glutinous rice)

Yaksik or yakbap is a Korean dessert that can be eaten for snacks or given as a gift. Its name means medicinal food as it contains honey, which is considered as medicine in ancient Korean times. Yaksik’s main ingredients include dried fruits, glutinous rice, and nuts. The sweetness of yaksik can be achieved by using honey and dark brown sugar for the sauce along with sesame oil, soy sauce, and some cinnamon powder. Once cooked, your kitchen will be filled with a sweet aroma. Though this treat is sweet, it is packed with dried fruits and nuts that make it healthy. A yaksik can be enjoyed during Jeongwol Daeboreum (first full moon of the new year), Seollal (new year’s day), and Chuseok (harvest festival).

7. Sungeo-guk (flathead grey mullet)

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Another popular dish that is known in North Korea is the sungeo-guk (flathead grey mullet). The flathead grey mullet is endemic in Taedong River and famous for its exceptional flavor. Its taste varies from season to season. The fish is sweet when caught during winter and spring and it tastes savory and fatty when caught during autumn. Meanwhile, it is quite bland during summer. Sungeo-guk is Pyongyang’s representative dish. In the capital city, it is named Taedonggang sungeoguk (flathead grey mullet soup from Taedong River). This Korean soup is seasoned with minced garlic, a sprinkle of salt, chopped scallions, and ginger juice mixed in a clear broth along with the peppered fish. This is usually served to visiting distinguished guests in North Korea.

8. Gangjeong (rice puff)

Gangjeong is a snack eaten during Korean festivities. It is a hangwa or traditional Korean sweet, made with glutinous rice flour with strong liquor. It is shaped into small strips, deep-fried, dressed with honey, and coated with nuts and spice powders for a crunchy texture. This snack is easy to create, making it a great anju or perfect snack for cocktails. It is also a delicious appetizer option. You can glamorize it as hors d'oeuvre by putting it in skewers and serving it fresh out of the kitchen. Gangjeong is enjoyed during important occasions such as weddings, Korean New Year celebration, and ancestral rites.

9. Bindae-tteok (mung bean pancake)

While Japan is famous for its fluffy pancakes, North Korea is known for its bindae-tteok (mung bean pancake) which can be traced back to Pyongan Province. Bindae-tteok is a buchimgae (Korean pancake) that is made from ground nokdu (mung beans), mixed with egg, meat, kimchi, vegetables, and seasonings. These savory pancakes are flattened just like a regular pancake, then fried on a pan. It turns to a beautiful shade of golden brown, an indication of how crispy it is on the outside but soft on the inside. These pancakes are popular street food in Korean cuisine. You can indulge in it without the guilt as mung beans are nutritious and packed with health benefits.

10. Tteokbokki (spicy rice cakes)

Tteokbokki, which translates to “stir-fried rice cake,” are cylinder-shaped rice cakes soaked in an orange sweet and spicy sauce. The secret to the spicy tteokbokki sauce is gochujang (red chili pepper paste). Sometimes, they only use gochugaru (flakes of red chili pepper) or a combination with gochujang. As the years passed, the way tteokbokki is eaten has evolved. It is mixed with ramen, dumplings, eggs, fishcake, seafood, and cheese. Tteokbokki is another popular Korean street food that can be considered as comfort food by many. It warms you during cold weather with its steaming chewy texture dipped in spicy sauce. Every bite you take is a taste of home.

Find comfort in traditional food

Nothing warms the belly more than a taste of authentic traditional food. Live a day like a local and try these Korean favorites that will show you treasured memories of familiar flavors. After all, there’s no better way to get to know a place than eating its food.