JANICE KIM
Korean culture is one that values food, in which sharing a meal is an essential part of getting to know a person. So how are the cuisines in North Korea different from, or similar to, their counterparts in South Korea? I imagine that many of you reading this article have had some kind of exposure to South Korean food—the spicy Kimchi orbibimbap with beef, various vegetables, and rice all mixed with spicy pepper paste. North Korean cuisines are similar, but different in certain aspects due to geographical and climatic characteristics of the region. Korean food is typically known for its spiciness, but in fact, North Korean food is usually not as spicy as southern ones. Why? Because the climate in south is hotter, they learned to use saltier, spicier seasonings in order to preserve the food for as long as possible. In contrast, in the north because it is much colder, the taste is simpler. While both Koreas eat rice as their main staple, due to the mountainous topography North Koreans traditionally take multigrain rice as opposed to white rice or barley rice in the south where the lands are fertile.




