Buckwheat noodles mixed with spicy fermented skate or fish sauce instead of broth—chewy, fiery, and intensely aromatic. 1)
Fermented flatfish seasoned with chili flakes and garlic; pungent, spicy, and famous for its powerful aroma. 2)
Large stuffed sausage filled with tofu, vegetables, noodles, and blood—heartier and less meaty than southern sundae. 3)
Whole squid stuffed with glass noodles and tofu, then steamed and sliced—a coastal specialty. 4)
Chewy dumplings made from grated potato starch, served in anchovy or seafood broth—filling and winter-friendly. 5)
A simple but nourishing soup made from potatoes, chili paste, and fermented soybean paste. 6)
Pollock simmered in a spicy, savory sauce—salty, firm-textured, and deeply northern in character. 7)
Crab preserved with chili, salt, and fermentation—saltier and spicier than southern versions. 8)
Robust kimchi with large chili flakes, minimal sugar, and long fermentation—stronger and more pungent than southern kimchi. 9)
Clear, restorative soup made from dried pollock, often eaten in winter or for recovery. 10)
A hearty soup combining seaweed with fermented soy products, reflecting coastal preservation traditions. 11)
Thin buckwheat crepes filled with radish kimchi or vegetables—chewy, spicy, and rustic. 12)
Fermented pollock roe preserved with salt and chili—used as a condiment or side dish. 13)
Thinly sliced fish mixed with vinegar and chili paste—sharp, spicy, and refreshing even in cold climates. 14)
Rice cakes mixed with potato starch and chestnuts, producing a denser, earthier texture than southern tteok. 15)