A gourmet's mouth will water just reading this list of ingredients: buckwheat and starch noodles in a cold beef broth with pickled radish, hard-boiled egg bits, and Korean pear, all seasoned with mustard and vinegar.

This is naengmyeon, a cold noodle soup that is popular in Korea throughout the summer. The dinner was customarily served with radish kimchi, which was collected from kimchi pots buried in the yard and left to mature. Buckwheat noodles originated in North Korea, which was the principal producer of the grain, but the dish spread throughout the country during the Korean War and is now consumed all year.

Naengmyeon, or just cold noodles, is a Korean dish. The dish that defines Korean cuisine. When visiting North Korea, diners must taste it. When serving this dish, adjust the amount of vinegar, soy sauce, and mustard to your particular preference. Many gourmets consider North Korea's cold noodles to be the most tasty and appealing in the world.

Tofu rice, also known as dububap or tububap, is a simple food that is very popular in North Korea. It's made out of fried tofu pieces stuffed with rice. Chili sauce is drizzled on top of each piece, and the rice is occasionally mixed with sliced veggies.

The meal is claimed to be a new innovation that has gained popularity due to its nutritious benefits, affordability, and ease of preparation. Tububap is a term used by certain North Koreans to refer to the dish. It is composed entirely of tofu rice and takes only 10 minutes to prepare. Tofus are finely chopped and thoroughly seasoned for this dish using a tofu press. You can use as much chili sauce as you like in this dish.

Tofu is one of those foods that normally comes out tasteless and mushy, but if prepared properly, it can be delicious. The Dububap also includes some finely chopped smoked veggies in addition to the tofu.

Taedong River is the main river that cuts through Pyongyang and passes through many famous landmarks, this is also considered the home of grey mullet - a familiar Korean dish loved by the people.

Grey mullet soup is very simple to make, you just need to boil, then boil the fish slices in water, soy sauce and black pepper until the fish is cooked, then turn off the heat, that's a great product.

When you enjoy Taedong River Grey Mullet Soup, the rich taste of soy sauce, the sweetness of fish meat is sure to make you fall in love with it just once. Moreover, this Korean delicacy is so popular that it has become a colloquial phrase when coming to the capital Pyongyang. For example, the sentence "How's the Taedong River Grey Mullet Soup?" will be interpreted as "How was your trip to Pyongyang?". It's so magical, isn't it?

Flathead grey mullet were previously plentiful in the waters of the Taedong River, which flows through Pyongyang, the country's capital, where this simple meal has become a staple of local cuisine.

This one-pot meal is a Pyongyang specialty, as the name implies. It's made out of cooked rice with boiled and shredded chicken, soaking dry mushroom slices, sliced leeks, and garlic. The dish is concluded with sliced eggs and a green bean pancake, which is then dipped in a heated broth.

Pyongyang onban is a popular meal served on special occasions, and legend has it that it was created by happenstance when a lady put leftover ingredients together in a one-bowl dish and delivered it to her husband in jail.

This comforting one-meal dish is a must-have during weddings and holidays in North Korea. Rice, shredded chicken, dried mushrooms, chopped leek, and minced garlic are steeped in heated chicken broth before being topped with a green bean pancake and shredded egg.

According to legend, this meal was invented by accident when a woman wanted to deliver food to her husband in jail but was in a hurry, so she threw leftover rice, fried pancakes, and soup together in a dish.

Aspic is a delicious gelatinous jelly produced from boiling fish, chicken, or cow bones and stuffed with a variety of meat, fruit, and vegetable components. Aspic, a traditional Russian dish, has been given a North Korean twist by being blended with egg, mushrooms, red pepper, leeks, and crushed pine nuts before being placed in a wobbling block of jelly.

Ox Trotter Aspic is a form of aspic produced from a mix of ox (or cow) components such as trotters, tail, tendons, and shank, as the name implies. The flesh is taken from the bones and sliced into pieces after the animal parts have been cooked in water until soft. To the cold strips of meat, add shredded eggs and stone mushrooms, finely chopped leeks, minced garlic, crushed pine nuts, red pepper, salt, and black pepper, as well as a strained broth rich in natural gelatin from the animal parts.

The combination takes on a jelly-like consistency after chilling, and it's commonly served sliced as an appetizer. Slices of ox trotter aspic are usually served with a vinegar mustard sauce created by blending vinegar, mustard, and soy sauce in North Korea.

Hoe naengmyeon is a variant on bibim naengmyeon prepared with cold noodles, raw marinated fish slices, and gochujang sauce from the city of gochujang sauce. Instead of buckwheat noodles, potato starch or sweet potato starch noodles are commonly used in this meal.

Various julienned vegetables like as cucumbers, ginger, and green onions, strips of Korean pears, and slices of hardboiled eggs are all common components in the meal. This meal may be made with a variety of fish or seafood, with skate and dry pickled squid being the most popular options.

In most cases, there is no beef in hoe naengmyeon, and the noodles are served with a small bowl of the cold beef broth on the side rather than smothered in it. Muchojeroim (vinegar-pickled radish), vinegar, mustard, sesame oil, and sugar are common condiments used to improve the flavor of the meal.

Pyongyang naengmyeon is a Pyongyang-specific variation of the traditional North Korean noodle dish naengmyeon or raengmyeon, as the name suggests. Mr Kim was referring to Pyongyang Naengmyeon, a cold buckwheat noodle dish. Buckwheat noodles, thin cucumber strips, Korean pears, vegetable kimchi (often radish kimchi), and thinly sliced beef, chicken, or pig are typically served in a chilly, acidic broth with ice cubes (either meat broth, dongchimi broth, or a combination of both).

Pyongyang naengmyeon is frequently served chilled in a large metal bowl with hard-boiled egg and cold meat pieces on top. Before serving, condiments such as spicy mustard, vinegar, and sugar are commonly used.

Long buckwheat noodles are eaten without being sliced in North Korea because they are symbolic of longevity and good health. Because it's easier to consume the noodles after they've been cut, this isn't a common restaurant custom. The broth for this meal is made completely of beef in South Korea, and sugar is not often used.