Traditional Food

North Korea is an East Asian country that occupies the northern half of the Korean Peninsula. It is bordered on the south by South Korea, with the Korean Demilitarized Zone separating the two countries. Although the two Koreas share several meals, sociopolitical class distinctions have a considerably greater impact on the availability and quality of Northern cuisine.

Korean food has changed over the years as society and politics have changed. It has evolved from old agricultural and nomadic traditions in southern Manchuria and the Korean Peninsula, and has been subjected to a complex interaction of the natural environment and various cultural influences. Korean staples include rice dishes and kimchi. They are served with both side dishes (Banchan) and main entrees such as juk, Bulgogi, or noodles in a traditional Korean meal. The most well-known traditional Korean spirit is soju.

Some North Korean meals and delicacies are also cooked in South Korea, and migrating families introduced a variety of North Korean dishes to South Korea after the Korean War. Many of these foreign foods have since become classics in South Korean cuisine.