When it comes to Korea, most people know there’s a divide—a political and cultural one. But did you know that the divide extends to the food as well? North Korean and South Korean cuisine may share a common heritage, but they’ve diverged in fascinating ways over the past few decades.
If you’re a foodie looking to get the lowdown on how these two culinary worlds compare, buckle up. We’re diving chopsticks first into the delicious (and sometimes surprising) world of Korean street food.
And of course I app[roach this very much as an expert, not only being The Street Food Guy, but having visited North Korea over 100 times and South Korea perhaps 50. Therefore few know Korean food like I do!
Table of Contents
North Korean Food: More than Just Kimchi
Let’s start with the northern half of the peninsula. North Korean cuisine. is often simpler, more austere, and shaped by the country’s relative isolation. But don’t mistake simplicity for a lack of flavor—there’s a deep and rich tradition in North Korean cooking, albeit one heavily influenced by not just necessity, but also communism as a whole.
Pyongyang Cold Noodles! You cannot write anything about the food of North Korean without discussing cold noodles. Cold noodles are of course available throughout eastern and southeastern Asia, but in Pyongyang Naenmyeon is practically a religion. Best served with ice, vinegar and mustard this dish is available and has variations on the south, but is frankly just not as good in anywhere, but Pyongyang.
Another must try if you end up in the DPRK is Hamhung cold noodles, although you will also have to get to the slightly off the beaten track Hamhung.
Kimchi, of course, is universal, but in North Korea, it tends to be milder and less fiery than its southern counterpart. This could be due to the shorter growing seasons in the north, making chili peppers harder to come by. Instead, North Korean kimchi often features a saltier, brinier taste with more emphasis on pickling. North Korean kimchi is also much more fresh and indeed less processed than in the south.
You can read our take on Kimchi here.
Corn and potatoes play a much larger role in the North Korean diet as well. Due to harsher agricultural conditions and food shortages, rice is often replaced with corn, while potatoes are used in everything from noodles to pancakes. If you ever get the chance to visit a restaurant in Pyongyang, of which there are now many, you might find potato dumplings or corn porridge on the menu, both humble but hearty dishes that reflect the resilience of North Korean cuisine.
As a country governed by central planning, Juche and communism North Korean street food has moved somewhat slower and differently. It has though gotten much better and indeed plateful in recent times as the economy has loosened up. This is particularly the case in nit just Pyongyang, but also in the special economic zone that is Rason. Food in general here is epic, particularly the fresh seafood and its street food
Western food in North Korea now plays a far bigger role that it used to with one able to get a hamburger, hot dogs and indeed French fries, not to mention pizza. These are often served in a very western fast food environment, with there even being talk of KFC, or Burger King entering the Frey at one point. And no Kim Jong Il never claimed to have invented the hamburger.
You can read about the best North Korean dishes here, as well the best western foods to try here.
South Korean Food: A Global Sensation
Cross the border into South Korea, and things get a lot spicier—literally. South Korean cuisine is known for its bold flavors, with generous amounts of garlic, chili paste, and fermented goodies like gochujang and doenjang. Over the past few decades, South Korean food has exploded in popularity across the globe, thanks to dishes like Korean BBQ, bibimbap, and the now-famous Korean fried chicken.
One of the first things you’ll notice about South Korean food is how much more diverse and plentiful it is compared to the North. Links to the western world and indeed aid an investment from the USA have allowed for food security and indeed the ability to experiment somewhat. This has occurred to a degree in the north, but with an emphasis and influences from the east.
Take bulgogi, for example—this thinly sliced, marinated beef is grilled to perfection and often served with a side of rice and a stack of lettuce for wrapping. It’s a dish that highlights the South’s love for BBQ and its mastery of blending savory, sweet, and spicy flavors.
Another southern superstar is kimchi stew, or kimchi jjigae. Packed with spicy fermented cabbage, tofu, and pork, this bubbling pot of heat is the ultimate Korean comfort food. It’s the kind of dish that warms the soul, and with the spice levels dialed way up, it stands in stark contrast to the more restrained flavors of North Korean cooking.
Of course, we can’t forget Korean street food, which has become a global phenomenon. From tteokbokki (spicy rice cakes) to hotteok (sweet pancakes stuffed with cinnamon and brown sugar), South Korea has no shortage of mouth-watering street snacks.
Chinese-Korean Food
Before we hit the key differences between north and south Korean food it is worth talking about the main outlier, Chinese Korean food. Traditionally found in Yanji and Tumen the cuisine of the Chinese Koreans bothers heavily from both sides of the birder.
This essentially means seeing south Korean style cages and BBQ joints interested by restaurants from the north serving cold noodles and featuring those beautiful sining waitresses.
And then there is the thing no one really likes to talk about, dog meat. Koreans eat dog meat in the north and the south, but it is only in the Korean part of China where they are really open about it. And yes I have tried it and yes, it was good.
A Tale of Two Kitchens
So, what’s the key difference between North Korean and South Korean food? It all boils down to history and circumstance. South Korea’s cuisine has benefited from access to global ingredients and a booming economy, allowing for a more diverse and experimental food culture. North Korean food, on the other hand, has been shaped by isolation and scarcity, resulting in simpler, heartier dishes that are often tied to the land and what it can provide.
Another fabulous example here is actually with Soju In the last ten years South Korea soft power has seen Soju become the drink of choice in much of South-East Asia and beyond. Yet despite this it is not actually that good compared with the Soju of the north.
To read about Soju vs Sake click here,.
I would also go further on this and state that North Korean kimchi is much more natural, fresh and dare I say good when compared to that of the south where it is largely processed.
Despite the differences, though, both sides of the Korean peninsula share a common culinary ancestry. Whether it’s the ubiquitous presence of kimchi or the use of fermented soy products, the flavors and techniques are unmistakably Korean. In a way, the food is a reflection of the divided nations themselves—distinct yet connected, shaped by history yet rooted in shared traditions.
If you ever get the chance to try both, you’ll not only be eating your way through different cuisines, but also through history. And trust me, that’s one delicious journey worth taking.
With the flavors of both Koreas in mind, the next time you grab some kimchi or grill up some bulgogi, take a moment to appreciate the history and resilience behind these dishes. Whether you’re eating street food in Seoul or sampling cold noodles in Pyongyang, you’re experiencing a little piece of Korea’s divided yet rich culinary tapestry.
You can check out my tours with Young Pioneer Tours to North Korea and South Korea where we embrace Korean food!