North Korean cuisine

Some dishes are shared by the two Koreas; however, availability and quality of Northern cuisine is much more significantly affected by sociopolitical class divides.

Originating in ancient agricultural and nomadic traditions in southern Manchuria and the Korean Peninsula, it has gone through a complex interaction of the natural environment and different cultural trends.

In a traditional meal, they accompany both side dishes (panch'an) and main courses like chuk (porridge), pulgogi (grilled meat) or myŏn (noodles).

[4][5] North Korean dishes have been described as having a specific tanginess that is derived from using ingredients with flavors of sweet, sour, pungent and spicy, in combinations that create this effect.

[18] Alcoholic beverages are produced and consumed in North Korea, and the country's legal drinking age is 18.

[19] Some North Korean consumers purchase alcoholic beverages directly from alcohol-producing factories in the country, using cash.

[19] North Korea has some bars and other drinking establishments, and in recent times, beer halls have become popular in Pyongyang.