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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
13/01/2026
Before Netflix’s Squid Game had everyone craving dalgona candy and K‑dramas made kimchi a global icon, Korean food was already making quiet waves on both sides of the border. From BTS idols enjoying tteokbokki during livestreams to viral mukbangs featuring cold North Korean naengmyeon, food has become one of Korea’s loudest cultural exports and contrasts. But behind the global spotlight lies a tale of two very different Koreas.
South and North Korean cuisines share ancestral roots, yet diverged significantly post-Korean War. North Korea’s culinary traditions rely on resourcefulness, simplicity, and preservation – driven by isolation and scarcity, with staples like root vegetables, buckwheat noodles, and minimal spice. South Korea, by contrast, benefits from robust trade, global influence, and abundant ingredients, resulting in a robust, spicy array of dishes flavoured by chilli paste, varied proteins, and vegetables. The contrast reflects broader socio-political and geographical divides, which make both cuisines as much a story of history and resilience as of taste.
North Korean cuisine emphasises locally sourced, seasonal ingredients due to its self-reliant agricultural policies. Staples include rice, corn, and potatoes, along with wheat, barley, soybeans, and vegetables. They only use buckwheat (for dishes like Pyongyang-style naengmyeon), barley, millet, and wild greens. Fermentation remains central – kimchi is toned down compared to the fiery southern version. Soybean paste (doenjang) and simpler pickles also play supporting roles. In some rural or resource-strained areas, dishes like ‘rice with roots’ (Taean Oroot Bab) reflect both necessity and tradition.
Rice (called bap – a short-grained sticky rice) remains the cornerstone of South Korean cuisine, complemented by an array of vegetables, meats, and seafood. Gochujang (fermented red chilli paste) and gochugaru (chilli flakes) are pantry staples that add flavour and spice to dishes. There’s also doenjang (soybean paste), ganjang (soy sauce), sesame oil, garlic, and aekjeot (fish sauce) that define the foundation of many dishes. South Koreans also rely on dried kelp, scallions, sesame seeds, gim (seaweed), and various noodles such as dangmyeon (sweet potato starch glass noodles).
North Korean dishes favour subtlety and simplicity – lightly-seasoned, seasonal, and fermented, with restrained use of spice. Soups like sungeo-guk, made with flathead grey mullet in a clear broth, highlight natural flavour with minimal seasoning. South Korea’s palate, on the other hand, is unconstrained and quite dynamic: spicy, nose-running stews, marinated barbecues, and pungent pastes dominate. The hallmark is spicy, exhibited in dishes like kimchi-jjigae (kimchi stew), bulgogi, and tteokbokki, where gochujang and garlic infuse spiciness and deep flavours.
With delineating distinctions in resources and cooking styles, the cuisine varies in taste and preparation. These iconic dishes, from both regions, are the most popular representations of the local traditions:
Sungeo‑guk (Taedong River flathead grey mullet soup): A distinguished Pyongyang soup featuring flathead grey mullet from the Taedong River, prized for its seasonal taste. It’s prepared in a clear broth seasoned with salt, garlic, ginger juice, scallions, and black pepper. It’s often served as a gesture of respect to honoured guests.
Hoe Naengmyeon (Hamhung–style cold noodles): This Hamhung speciality dish uses chewy potato or sweet potato starch noodles instead of buckwheat. It’s served cold with marinated skate (a type of raw fish), dried squid, cucumber, hard-boiled egg, and spicy gochujang.
Pyongyang Onban: It’s a ceremonial rice dish combining shredded chicken, dried mushrooms, leeks, and garlic in warm chicken broth, topped with a green bean pancake and shredded egg. This dish is commonly enjoyed during weddings or holidays.
Songphyeon: These are crescent-shaped glutinous rice cakes filled with sweet or semi-sweet pastes like red bean, chestnut, jujube, green bean, or sesame. Steamed with pine needles and brushed with sesame oil, this delicacy is celebrated for its fragrance and festive feel.
Hot Soup Rice (Hot Soup Rice Bowl): A layered comfort dish with white rice, mushrooms, chicken, and a topping of green bean pancake, all bathed in rich chicken broth. The broth is made with wild pheasant or matsutake mushrooms, served in a copper bowl.
Japchae (Stir‑fried glass noodles): A celebratory dish featuring sweet potato glass noodles (dangmyeon) stir‑fried with vegetables, meat, and mushrooms, all seasoned with soy sauce and sesame oil. Originally a royal court dish, it’s now a staple at weddings, parties, and holidays.
Bibim‑guksu (Spicy cold wheat noodles): A refreshing summer favourite, it features thin wheat noodles (somyeon) served cold and tossed in a spicy sauce.
Doenjang‑jjigae (Soybean paste stew): One of Korea’s most iconic stews, it’s made with rich soybean paste (doenjang) and often includes tofu, vegetables, seafood, or meat. It’s a beloved everyday comfort food, valued for its umami.
Maekom‑dak gangjeong (Sweet-and‑spicy Korean fried chicken): A popular modern classic, it features crisp fried chicken coated in a sticky-sweet and spicy sauce made from gochujang and soy sauce. Often enjoyed alongside pickled radish and cold beer in the beloved ‘chimaek’ pairing.
Jaeyook‑bokkeum (Spicy stir‑fried pork neck): A deeply satisfying stir-fry featuring pork neck marinated in a sweet and spicy red pepper and ginger sauce. Cooked with green onions, this dish is known as bapdoduk or ‘rice thief’ for its incredible pairing with steamed rice.
North and South may share roots, but their cuisines tell two very different stories. The North leans on simplicity and survival; the South thrives on flavour and variety. Yet at the heart of both is a deep respect for tradition, seasonality, and communal eating. Different tastes, same seoul.