North Korean cuisine is the traditional culinary practices and dishes of North Korea. Its foundations are laid by the agricultural and nomadic traditions in southern Manchuria and the Korean Peninsula. Some dishes are shared by the two Koreas; however, availability and quality of Northern cuisine is much more significantly affected by sociopolitical class divides.
Historically, Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in southern Manchuria and the Korean Peninsula, it has gone through a complex interaction of the natural environment and different cultural trends. [1] Rice dishes and kimchi are staple Korean foods. In a traditional meal, they accompany both side dishes ( panch'an ) and main courses like chuk (porridge), pulgogi (grilled meat) or myŏn (noodles). Soju liquor is the best-known traditional Korean spirit. [2]
Some North Korean dishes and foods are also prepared in South Korea, and many dishes that originated in North Korea were brought to South Korea by migrating families after the Korean War. [3] Many of these imported dishes became staples in the South Korean diet. [3]
The flavors of some North Korean dishes differ from South Korean versions, with some being less spicy and more varied in composition than South Korean preparations. [4] [5] North Korean dishes have been described as having a specific tanginess that is derived from using ingredients with flavors of sweet, sour, pungent and spicy, in combinations that create this effect. [6]
Some restaurants, particularly in Pyongyang, have expensive pricing relative to average worker wages in North Korea. [7] [8] North Korean citizens typically cannot afford restaurants. [7] [8] Per their pricing, upscale restaurants are typically available only to well-paid leaders of the North Korean government, tourists visiting the country, and the emerging affluent middle class of donju in the country. [9] [10] Donju means "masters of money", and the donju typically hold positions in the government, positions operating state-owned businesses outside of the country, and positions involving bringing investments and the importation of products into the country. [11] [12] [13] [14]
Some street foods exist in North Korea, such as in Pyongyang, where vendors operate food stalls. [15] [16] [17] North Korea's first pizzeria opened in 2009. [18] Alcoholic beverages are produced and consumed in North Korea, and the country's legal drinking age is 18. [19]
Some condiments used in North Korea to add flavor to foods are listed below.
Alcoholic beverages are consumed in North Korea, and drinking is a part of the culture of North Korea. [47] North Korea's legal drinking age is 18, but minors are sometimes allowed to consume alcoholic beverages, and some shop keepers readily sell them alcoholic drinks. [19] Some North Koreans brew and distill alcoholic beverages at home, despite such home alcohol production being forbidden in North Korea, and some sell these beverages to markets, although this is also illegal. [19] Home brewed liquor is made using ingredients such as potatoes and corn. [19] Some North Korean consumers purchase alcoholic beverages directly from alcohol-producing factories in the country, using cash. [19] In recent times, imported Chinese liquor has been allowed to be sold in markets, and a well-known Chinese liquor purveyed in North Korea is Kaoliang Liquor, which has a 46–50% alcohol content. [19]
North Korea has some bars and other drinking establishments, and in recent times, beer halls have become popular in Pyongyang. [48] [49] [19]
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China.
Cambodian cuisine combines the culinary traditions of many different ethnic groups in Cambodia, an important subset of which is Khmer cuisine, the nearly-two-thousand-year-old culinary tradition of the majority Khmer people. Over centuries, Cambodian cuisine has incorporated elements of Indian, Chinese, Portuguese and French cuisine, and due to some of these shared influences and mutual interaction, it has many similarities with the cuisines of Central Thailand, and Southern Vietnam and to a lesser extent also Central Vietnam, Northeastern Thailand and Laos.
Korean royal court cuisine was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. There has been a revival of this cookery style in the 21st century. It is said that twelve dishes should be served along with rice and soup, with most dishes served in bangjja (bronzeware).
Korean cuisine has a wide variety of traditional alcoholic drinks, known as sul (술). Many of these drinks end with the Sino-Korean word -ju, and some end with the native Korean word -sul. The Sino-Korean -ju is not used as an independent noun.
Assyrian cuisine is the cuisine of the indigenous ethnic Assyrian people, Eastern Aramaic-speaking Syriac Christians of Iraq, northeastern Syria, northwestern Iran and southeastern Turkey. Assyrian cuisine is primarily identical to Iraqi/Mesopotamian cuisine, as well as being very similar to other Middle Eastern and Caucasian cuisines, as well as Greek cuisine, Levantine cuisine, Turkish cuisine, Iranian cuisine, Palestinian cuisine, and Armenian cuisine, with most dishes being similar to the cuisines of the area in which those Assyrians live/originate from. It is rich in grains such as barley, meat, tomato, herbs, spices, cheese, and potato as well as herbs, fermented dairy products, and pickles.
Anju is a Korean term for food consumed with alcohol. It consists of a variety of foods, including both main dishes and side dishes. Consuming food with alcohol is a widespread practice in Korea, especially when the alcoholic beverage soju is involved.
The cuisine of Kosovo is a representative of the cuisine of the Balkans and consists of traditional dishes by ethnic groups native to Kosovo. Due to ethnic connections with Albania, it has been significantly influenced by Albanian cuisine and has adopted elements of other Balkan countries.
Korean barbecue is a popular method in Korean cuisine of grilling meat, typically beef, pork or chicken. Such dishes are often prepared on gas or charcoal grills built into the dining table itself. Some Korean restaurants that do not have built-in grills provide customers with portable stoves for diners to use at their tables. Alternatively, a chef uses a centrally displayed grill to prepare dishes that are made to order.
Pyeonyuk is a traditional Korean dish, which consists of thinly sliced meat that has been boiled and pressed. Either beef or pork may be used to make the dish.
South Korea is a country in East Asia constituting the southern part of the Korean Peninsula. It is bordered to the north by North Korea, and the two countries are separated by the Korean Demilitarized Zone. Some dishes are shared by the two Koreas.
Korean regional cuisines are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times.
Chadian cuisine is the cooking traditions, practices, foods and dishes associated with the Republic of Chad. Chadians use a medium variety of grains, vegetables, fruits and meats. Commonly consumed grains include millet, sorghum, and rice as staple foods. Commonly eaten vegetables include okra and cassava. A variety of fruits are also eaten. Meats include mutton, chicken, pork, goat, fish, lamb and beef. The day's main meal is typically consumed in the evening on a large communal plate, with men and women usually eating in separate areas. This meal is typically served on the ground upon a mat, with people sitting and eating around it.
Central African cuisine includes the cuisines, cooking traditions, practices, ingredients and foods of the Central African Republic (CAR). Indigenous agriculture in the country includes millet, sorghum, banana, yam, okra, yellow onion, garlic, spinach, rice and palm oil. Imported crops of American origin include maize, manioc (cassava), peanuts, chili peppers, sweet potato and tomato. Additional foods include onions, garlic, chiles and peanuts.
Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.
North Korea has at least ten major breweries and many microbreweries that supply a wide range of beer products. The top brand is the light lager Taedonggang by the state-owned Taedonggang Brewing Company.