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⁾