This dish consists of naengmyeon (cold buckwheat noodles) mixed with a spicy red chili powder and topped with hongeohoemuchim (sliced and seasoned raw skate) and vegetables, among others. The chewy
This dish consists of spicy buckwheat noodles topped with sliced dried pollack, sauce, and garnishes. The tender and tasty dried pollack matches well with the characteristic savory flavor of buckwheat
Kalguksu is a noodle soup made by slicing thinly rolled flour dough into thin noodles and boiling them in broth. Kalgukgu with seafood is made by boiling thin noodles with
This dish is sujebi (soft pieces of flour dough hand-pulled and dropped in boiling stock) boiled with baby clams and vegetables and served in an earthen jar, which helps keep
To make this dish, soft pieces of hand-torn flour dough are dropped into boiling stock, which is made by boiling seafood, such as clam and shrimp, along with potato and
Potato or sweet potato starch noodles mixed with a spicy sauce and topped with sliced raw flounder or skate. Owing to its topping of raw fish, this dish is often
A local specialty of the Pyeongyang area, this dish is buckwheat noodles served in a chilled meat-based broth. In the past, the broth was made by boiling pheasant, but now
Noodles in chilled soybean soup. This soup is made of boiled and puréed soybeans and seasoned with salt. A summer staple served with ice and Yeolmukimchi (young summer radish kimchi)
This soup is prepared by boiling knife-cut noodles in a broth made by boiling red beans until soft and tender and sieving them. A dash of sugar or salt may
