Koreans have used locally available resources in their dietary life and health treatments since ancient times. One of them plentiful in Korea is wormwood.
Traditional national foods of the Korean nation are actively promoted and developed thanks to the cultural policies of the state.
Korean women have been developing their national culinary culture for century after century, making a number of now well-known health foods.
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.
Trepang (or Sea Cucumber) has been used in traditional Korean dishes since ancient times and is well known for its health benefits.
Insam (or Ginseng) used in teas, dishes, and traditional medicines is closely associated with Kaesong City in the DPRK.
Haeju Kyoban has its origins in the late 14th century in modern-day South Hwanghae Province, DPRK.
Dish features pine mushrooms, a specialty in Korean cuisine.
Famous Korean restaurant built on the bank of the Potong River in 1982.
Attractive with a fine blend of colours, aroma, and hot, this soup is well known as a health food in Korea.
Tea is gaining popularity in the DPRK where many new teahouses are springing up.
The Chonghyang Makkolli Pub is known for its light liquors including traditional Korean makkolli, a cloudy fermented rice liquor with a long history.
Restaurant on Tongil Street serves a variety of Korean duck dishes.
Floating modern restaurant in Pyongyang is now an iconic part of the Taedong River.
The winter kimchi-making season is in full swing in innumerable kitchens across the DPRK.
The Okryu Restaurant is one of the greatest culinary spots in the DPRK, serving sometimes upwards of 10,000 people every day.
Koreans have been preparing and enjoying hwachae since the Koryo Kingdom.
Watery radish kimchi has been enjoyed by Koreans for well over 1500 years since the Three Kingdoms period.
Koreans have enjoyed loach soup since ancient times both for its good taste and high nutritional value.
The Korean people have long used fermented bean in their dietary life.
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 […]
Fermented rice cakes have been enjoyed by the Korean people for hundreds upon hundreds of years originating in the Koryo Kingdom period.
The Okryu Restaurant has been serving traditional dishes loved by the Korean people for now over 60 years.
Unjong tea cultivated in South Hwanghae and Kangwon Provinces are more frequently being enjoyed at countless tea houses.