Dishes of the Phyongan Provincial Area
The Phyongan provincial area formerly included present Jagang, North and South Phyongan provinces, covering coastal regions along the West Sea of Korea, flat regions with Yoltusamcholli and Ryongchon plains, and mountainous regions. Therefore, it had abundant resources of cereals, meats, fish and edible herbs for developing distinctive local dishes.
Local dishes were neither too salty, too slightly salted nor hot, but pleasing to everyone’s taste.
Foods made of flour were developed in the area, which included various kinds of noodles made of buckwheat, elm powder, green maize and so on.
As the area has several maize-producing places, such as Changsong, Sakju, Thaechon, Pyoktong, Jasong, Nyongbyon and Uiju, maize was widely used in preparing noodles, rice cake, jelly and other food.
Especially, noodles made of green maize jelly and served in refreshing kimchi juice or sesame soup were regarded as a special dish in July and August.
Elm powder noodles were made of buckwheat mixed with the powder of the bark of the elm or its roots. They were often called Kanggye noodles, as they were special in Kanggye and Manpho areas.
Rice cake made of cereals and stuffed with various ingredients were found in the area.
Many versions of soup, kimchi, meat food and other side dishes were also known across the country as the specialties of the region.
Famous soups of the area are prepared with such ingredients as mullet, carp, sea bream, whitebait, hog entrails, anise and so on. Chogyethang, another famous soup, is a dish of cooked chicken chops and minced beef mixed with cucumber, mushroom and other vegetables and vinegared.
Dishes of croaker, Chinese herring, ray, crabs and other marine products were found in Ryonggang, Jungsan, Jongju, Sukchon, Cholsan, Sonchon and other coastal regions.
People in the basins of the Amnok, Chongchon and Taedong rivers numbered as best foods roasted eel and steamed carp. Those in the lower reaches of the rivers favoured pickled dishes of shrimps and croakers, and the pickled shrimps were used as side dishes not only in flat areas but also in remote mountainous villages.
There are various versions of kimchi prepared in the area, and those made of bean sprouts and eggplants were rarely found in other areas.
Special sweets of the area included yot (taffy), kwajul (cake made of wheat flour kneaded in honey and fried) and thaesik (cake made by kneading the powdered cereal in honey or yot).
Local dishes were neither too salty, too slightly salted nor hot, but pleasing to everyone’s taste.
Foods made of flour were developed in the area, which included various kinds of noodles made of buckwheat, elm powder, green maize and so on.
As the area has several maize-producing places, such as Changsong, Sakju, Thaechon, Pyoktong, Jasong, Nyongbyon and Uiju, maize was widely used in preparing noodles, rice cake, jelly and other food.
Especially, noodles made of green maize jelly and served in refreshing kimchi juice or sesame soup were regarded as a special dish in July and August.
Elm powder noodles were made of buckwheat mixed with the powder of the bark of the elm or its roots. They were often called Kanggye noodles, as they were special in Kanggye and Manpho areas.
Rice cake made of cereals and stuffed with various ingredients were found in the area.
Many versions of soup, kimchi, meat food and other side dishes were also known across the country as the specialties of the region.
Famous soups of the area are prepared with such ingredients as mullet, carp, sea bream, whitebait, hog entrails, anise and so on. Chogyethang, another famous soup, is a dish of cooked chicken chops and minced beef mixed with cucumber, mushroom and other vegetables and vinegared.
Dishes of croaker, Chinese herring, ray, crabs and other marine products were found in Ryonggang, Jungsan, Jongju, Sukchon, Cholsan, Sonchon and other coastal regions.
People in the basins of the Amnok, Chongchon and Taedong rivers numbered as best foods roasted eel and steamed carp. Those in the lower reaches of the rivers favoured pickled dishes of shrimps and croakers, and the pickled shrimps were used as side dishes not only in flat areas but also in remote mountainous villages.
There are various versions of kimchi prepared in the area, and those made of bean sprouts and eggplants were rarely found in other areas.
Special sweets of the area included yot (taffy), kwajul (cake made of wheat flour kneaded in honey and fried) and thaesik (cake made by kneading the powdered cereal in honey or yot).