North Korea is an east Asian country that occupies the northern half of the Korean Peninsula. The country is primarily populated in the coastal areas bordering the Sea of Japan and the Korean Bay; the interior areas are sparsely populated. North Korea's proximity to China, as well as its access to coastal waters, influence the diet of this country.
Meat
Meat is an important source of protein in North Korean cuisine. Beef, once forbidden in North Korea, is now commonly served as a main dish. Pork and chicken are also staples of this country's diet. These meats are typically marinated in soy sauce, sugar, onions and garlic and barbecued. Grilled fish, such as herring and mackerel, are common grilled dishes. Other meats commonly served as main dishes include salted shrimp and squid.
Kimchi
Kimchi is a staple side dish served with most meals in North Korea. It is made from vegetables such as cabbage, cucumbers, onions and radishes, and seasoned with ginger, garlic and red pepper. The vegetables are typically fermented, but non-fermented varieties are also served in North Korea. Unlike South Korean varieties, North Korean kimchi typically does not contain fermented fish.
Rice and Noodles
Rice and noodles are the primary sources of carbohydrates in the North Korean diet. Short-grain white rice is preferred, and is traditionally cooked in a shallow stone pot called a sot. Plain white rice is served with soups and meat dishes, and is also ground into flour for rice cakes. Rice is also an important ingredient in North Korean winemaking. Noodles are typically made from buckwheat flour, and are served in cold soy broth and soups. Buckwheat noodles also appear in jajangmyeon, which includes potatoes, zucchini, black bean paste and diced pork or fish.
Vegetarian Options
Although North Korean cuisine relies heavily on meats, it also offers a variety of vegetarian options, thanks to the country's long history of Buddhist traditions. Noodle and rice dishes are commonly served with cold tofu. Sangchu ssam, which are lettuce wraps filled with tofu or vegetables, are also vegetarian options. Bibimbap, or rice topped with stir fried vegetables and chili paste, is a vegan dish, but some versions are also topped with fried eggs or sliced beef.
References
- "The Korean Table"; Debra Samuels, et al.; 2008
- "Growing Up in a Korean Kitchen"; Hi Soo Shin Hepinstall; 2001
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