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⁾