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+====== Gwanseo Cuisine ======
+==== Pyongyang Naengmyeon ====
+Buckwheat noodles served in icy-clear beef broth, lightly tangy and unsweetened—famous for its clean, restrained flavor. [([[https://www.koreaherald.com/article/10020424|The Korea Herald]])]
+==== Pyongyang Mandu ====
+Large, softly shaped dumplings filled with tofu, mung bean sprouts, pork, and kimchi—mild, fluffy, and less garlicky than southern mandu. [([[https://www.youtube.com/watch?v=T-QjisxwM90|YouTube]])]
+==== Baek Kimchi (Gwanseo Style) ====
+White kimchi made without chili, seasoned instead with pear, chestnut, and pine nut—crisp, aromatic, and subtly sweet. [([[https://mykoreankitchen.com/baek-kimchi-non-spicy-white-kimchi/|My Korean Kitchen]])]
+==== Eo Bokkeum (Mild Fish Stir-Fry) ====
+Lightly pan-fried fish with vegetables, seasoned with soy sauce rather than gochujang—clean and understated. [([[https://www.maangchi.com/recipe/uhmook-bokkeum|Maangchi]])]
+==== Dubu Bap (Tofu Rice) ====
+Soft tofu served over warm rice with light soy seasoning; a protein-rich dish reflecting the region’s soybean tradition. [([[https://www.aeriskitchen.com/2020/05/north-korean-style-tofu-rice/|Aeri's Kitchen]])]
+==== Pyeongando Wheat Noodles ====
+Thin wheat noodles served in anchovy or beef broth—simpler and clearer than kalguksu from the south. [([[https://www.koreanbapsang.com/janchi-guksu-somyeon/|Korean Bapsang]])]
+==== Jang Gukbap (Clear Soy Soup with Rice) ====
+Rice served in a mild soy-based broth with beef or tofu—comfort food emphasizing clarity over spice. [([[https://www.korea.net/NewsFocus/Culture/view?articleId=133344|Korea]])]
+==== Dongchimi (Northern Water Kimchi) ====
+A winter radish kimchi fermented in cold water, producing a clean, refreshing brine used as soup or noodle broth. [([[https://mykoreankitchen.com/dongchimi/|My Korean Kitchen]])]
+==== Gwanseo Japchae ====
+Glass noodles mixed with vegetables but little oil or sugar—focused on texture and balance rather than richness. [([[https://www.instagram.com/reel/CUISySgJRki/|Instagram]])]
+==== Steamed Croaker (Gulbi Jjim) ====
+Yellow croaker gently steamed and lightly seasoned; prized in the region for its natural sweetness. [([[https://ichina.alibaba.com/recipes/qingzhenghuanghuayu|Alibaba]])]
+==== Soybean Sprout Soup (Kongnamul Guk) ====
+A clean, restorative soup made with sprouts, tofu, and minimal seasoning—often eaten for breakfast. [([[https://www.maangchi.com/recipe/kongnamulguk|Maangchi]])]
+==== Buckwheat Pancakes (Memil Buchimgae) ====
+Thin buckwheat pancakes pan-fried with scallions and minimal batter—nutty and rustic. [([[https://kimchimari.com/buckwheat-pancake-korean-winter-olympics/|Kimchimari]])]
+==== Rice with Barley (Bori Bap) ====
+Rice mixed with barley grains, reflecting the colder climate and grain-based agriculture of the north. [([[https://www.tasteatlas.com/boribap#modal|Taste Atlas]])]
+==== Mild Beef Jeon ====
+Thin beef slices dipped in egg and lightly fried, seasoned gently with salt rather than strong sauces. [([[https://www.beyondkimchee.com/yukjeon-korean-beef-pancakes/|Beyond Kimchi]])]
+==== Honey Rice Cakes (Yak Tteok – Gwanseo Style) ====
+Rice cakes sweetened lightly with honey and jujube instead of heavy syrups—delicate and ceremonial. [([[https://www.saveur.com/recipes/tteokbokki-chili-crisp-honey/|Saveur]])]
+{{tag>food culture geography}}

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