Buckwheat noodles served in icy-clear beef broth, lightly tangy and unsweetened—famous for its clean, restrained flavor. 1)
Large, softly shaped dumplings filled with tofu, mung bean sprouts, pork, and kimchi—mild, fluffy, and less garlicky than southern mandu. 2)
White kimchi made without chili, seasoned instead with pear, chestnut, and pine nut—crisp, aromatic, and subtly sweet. 3)
Lightly pan-fried fish with vegetables, seasoned with soy sauce rather than gochujang—clean and understated. 4)
Soft tofu served over warm rice with light soy seasoning; a protein-rich dish reflecting the region’s soybean tradition. 5)
Thin wheat noodles served in anchovy or beef broth—simpler and clearer than kalguksu from the south. 6)
Rice served in a mild soy-based broth with beef or tofu—comfort food emphasizing clarity over spice. 7)
A winter radish kimchi fermented in cold water, producing a clean, refreshing brine used as soup or noodle broth. 8)
Glass noodles mixed with vegetables but little oil or sugar—focused on texture and balance rather than richness. 9)
Yellow croaker gently steamed and lightly seasoned; prized in the region for its natural sweetness. 10)
A clean, restorative soup made with sprouts, tofu, and minimal seasoning—often eaten for breakfast. 11)
Thin buckwheat pancakes pan-fried with scallions and minimal batter—nutty and rustic. 12)
Rice mixed with barley grains, reflecting the colder climate and grain-based agriculture of the north. 13)
Thin beef slices dipped in egg and lightly fried, seasoned gently with salt rather than strong sauces. 14)
Rice cakes sweetened lightly with honey and jujube instead of heavy syrups—delicate and ceremonial. 15)