Category: Culinary Culture of Korea
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A Family Overflowing with National Flavour
For the family of Yun Tae Song, national traditions cannot simply be passed down but must be constantly enhanced and developed.
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Traditional, Fast Foods Attract More Diners
The Moranbong Sogwang Restaurant is seeing more and more visitors for both its traditional dishes and newly developed fast foods.
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Info Clip: Cooking Practice Rooms Newly Built
Cooking practice rooms can be found in many of the new modern workers hostels in the DPRK, adding to their rich cultural life.
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Wormwood Carries the History of the Korean Nation
Koreans have used locally available resources in their dietary life and health treatments since ancient times. One of them plentiful in Korea is wormwood.
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Info Clip: National Food Culture Inherited and Developed
Traditional national foods of the Korean nation are actively promoted and developed thanks to the cultural policies of the state.
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Foods Showing Wisdom of Korean Women
Korean women have been developing their national culinary culture for century after century, making a number of now well-known health foods.
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Info Clip: Taste of Kimchi Gets Better
A look at recent efforts of the Ryugyong Kimchi Factory which is credibly continuing development of the most well known national food of the Korean people.
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Health-Promoting Trepang Foods
Trepang (or Sea Cucumber) has been used in traditional Korean dishes since ancient times and is well known for its health benefits.
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Info Clip: Kaesong, the Home of Insam
Insam (or Ginseng) used in teas, dishes, and traditional medicines is closely associated with Kaesong City in the DPRK.
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Haeju Kyoban
Haeju Kyoban has its origins in the late 14th century in modern-day South Hwanghae Province, DPRK.
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Songi Mushroom Cooked in Peppered Bean Paste
Dish features pine mushrooms, a specialty in Korean cuisine.
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Spotlight: Chongnyu Restaurant
Famous Korean restaurant built on the bank of the Potong River in 1982.
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Myongthae Peppery Soup
Attractive with a fine blend of colours, aroma, and hot, this soup is well known as a health food in Korea.
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Tea Culture Encouraged
Tea is gaining popularity in the DPRK where many new teahouses are springing up.
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Pub Enhances Flavour of Traditional Liquor
The Chonghyang Makkolli Pub is known for its light liquors including traditional Korean makkolli, a cloudy fermented rice liquor with a long history.
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Spotlight: Pyongyang Duck Restaurant
Restaurant on Tongil Street serves a variety of Korean duck dishes.
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Spotlight: Restaurant Boat ‘Taedonggang’
Floating modern restaurant in Pyongyang is now an iconic part of the Taedong River.
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Kimchi-Making Season at its Height
The winter kimchi-making season is in full swing in innumerable kitchens across the DPRK.
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Edifice for the People
The Okryu Restaurant is one of the greatest culinary spots in the DPRK, serving sometimes upwards of 10,000 people every day.
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Traditional Fruit Beverage – Hwachae
Koreans have been preparing and enjoying hwachae since the Koryo Kingdom.
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Watery Radish Kimchi
Watery radish kimchi has been enjoyed by Koreans for well over 1500 years since the Three Kingdoms period.
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Loach Soup, Popular Health-Promoting Dish in Autumn
Koreans have enjoyed loach soup since ancient times both for its good taste and high nutritional value.
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Chef Good at Cooking Oxtail Soup
Head chef Pak Yon Ok (middle) teaches other cooks how to cook oxtail soup. The Ullim Restaurant, located in Kyonghung-dong of Pothonggang District, Pyongyang, is renowned for beef dishes. “Oxtail soup is generally greasy, but our soup is savoury without such fatty taste as our head chef boosts the delicate flavour of the bone stock,” […]
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Fermented Rice Cake
Fermented rice cakes have been enjoyed by the Korean people for hundreds upon hundreds of years originating in the Koryo Kingdom period.
Paektu Solidarity Alliance 