3 dishes people actually cook in North Korea: what they are, how long they take, and what you need to buy.
What can you cook from North Korea? 3 traditional North Korea dishes, from Sundubu jjigae (20 min, the quickest) to Naengmyeon (890 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
North Korea on the map. Drag to spin the planet.
Every vegetable is cooked and seasoned on its own as a namul, then laid in its own wedge over the rice and mixed only at the table.
Buckwheat noodles drowned in an iced beef broth cut with radish water kimchi brine.
Uncurdled soft tofu boiled in a chili oil made by blooming gochugaru in pork fat, with a raw egg cracked in at the table.
Copper documents three dishes from North Korea: Bibimbap, Naengmyeon and Sundubu jjigae. Egg and garlic each appear in more than one recipe. Two of the three are fried. Not one needs an oven — they cook entirely on the hob. Between them they use 31 different ingredients.
The three recipes need 31 ingredients between them, of which 3 are shared by more than one dish. Soy sauce the hardest to find: of the 586 dishes in Copper's atlas, 18 use soy sauce. Every ingredient list on this page is complete, with quantities, and free to read.
Sundubu jjigae is the quickest at 20 minutes. Naengmyeon is the longest at 890 minutes, most of it unattended. The median is 60 minutes — a weekend dish rather than a weeknight one.
Sundubu jjigae is rated easy — start there. The full method is on its recipe page, step by step, free to read.
North Korea is part of East Asian.
Countries close to North Korea on the globe — and close on the plate.
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