The noodle is one of the peculiar national foods.
To maintain the real taste of noodle, it is important to understand well the characteristics of noodle by kind and accordingly, make well the noodle strip, broth, minced meat and seasonings.
Our noodle has long history and many kinds. According to the used flour, there is a buckwheat noodle, starch noodle, maize noodle, wheat noodle and according to the preparation method, there is a cold noodle, warm one, one in flat vessel, a noodle with seasoned raw sliced fish, noodle hash, chopped noodles and so on.
The well known typical noodles are as follows:

Pyongyang cold noodle.
Since the old times, it has been well known as the special food of Pyongyang province. Its first characteristics is that the coil of noodle is made of fragrant and delicions buckwheat flour kind to the tongne. To make the strip of this noodle best, it’s necessary to pound the buckwheat with the power -watered miller and use the powder as soon as possible in order to prevent the degeneration of fatty acid compenents due to the heat and to prevent the oxidization by the oxide in the air, and to maintain the peculiar taste and nature of buckwheat.
And the characteristic of Pyongyang cold noodle is the peculiarity of noodle broth. The mixture of the delicious meat broth from beef, pork and chicken and the fragrant and refreshing radish Kimchiwater can be used as the noodle broth of this cold noodle and so the broth is extradinary refreshing and peculiar. In case of making broth only with the chicken, boil down the indigenous chicken and radish together. Cabbage Kimchi, radish Kimchi, beef dish, pork dish, chicken dish, cucumber, pear and boiled egg are used as the garnish, which means that the nutriments are combined scientifically. Another characteristic of Pyongyang cold noodle is that this noodle does not need the spiced soy saucce. When serving this noodle, we don’t add the spiced soy souce and put the soy sance, vinegar, mustard and powdered red pepper on the dinner table beforehand in order that the customer can use them (optional).

Meat noodle in flat vessel
This is the special food which was newly created as the famans dish of Songun era under the great care of the great general. In the old times, the flesh of cow seasoned with soy souce, powdered red pepper, garlic and sesame oil was used as snacks eaten with drinks and later the meat soup was poured over the noodle coil. So the noodle in flat vessel could not be made much from one cow and it could not be the popular food. The great general took measures to make the new kind of meat noodle in flat vessel with the chicken and serve the Pyongyang citizens according to the actual conditions that many chicken plants produce much chicken meat. This noodle is composed in the following order: put the chicken dish, pear and boiled egg, garnish with the shredded egg and pine nuts. Otherwise, serve the buckwheat noodle, Kimchi, broth and spiced soy souce, respectively. When eating, at first use the chicken as the snacks for alcohol and then, put the noodle coil on the plate, pour the broth over it and add the spiced soy sauce. Since the meat noodle in flat vessel reflects both the good tradition of cuisine culture made by our ancestors and the requirement of era, it becomes the most popular dishes.

Hamhung starch noodle.
It is called “Hamhung noodle” and since the strip is thin, white and very tough, it does not break easily. And since it is served with the cold meat broth and hot spiced soy sauce, it is refreshing and hot. Potato starch noodle is thin in strip and delicious. To make starch noodle delicious, it’s necessary to knead the starch well and squeeze it out and wash it according to the technical requirements. In particular it is necessary to knead it well. Since the potato starch powder contains the starch(starchiness) in itself by 84% of the total weight and has not the glutinous protein, it is good to knead it in order that the sticky elasticity should form using the hot water of 80~90℃. For the noodle broth, make the broth from the beef and pork, add the salt, soy sauce, monosodium glutamate and cool it. The broth can be made only with the pork. For the starch noodle, squeeze out noodle and season it before making the coil. Seasoning is one of the main secrets in improving the taste of noodles. Non-seasoned noodle is tough, greasy and not delicious. To remove such disadvantage, make the spiced soy sauce by adding the several kinds of spices into the meat broth which is 1.5 times saltier than the main broth. Then, mix the strips of noodle with this soy sance and make the coils. Then, the taste components soak into the strips of noodle and so the noodle gets delicious. Put this coil of noodle into the vessel and then the several kinds of garnishes over it, pour the broth over it and serve it.

Noodle with seasoned raw sliced fish.
This is the special food of Hamgyong province, which is one of the noodles widely known to our people. This is made by putting the slices of raw fish over the coil of potato starch noodle, garnishing with the shredded welsh and red pepper and pouring the noodle broth over it. It is sour, sweet and hot. The raw sliced fish for the noodle is one of white flesh including Pollock and flatfish or shellfish. The broth is made by mixing the broth from chellfish or sand eel and Kimchi juice and cooling it rather than the broth from pork or chicken.

Frozen potato noodle.
This is the special food of Ryanggang provice. It is made by making the noodle coil from the powdered frozen potato and pouring the sesame powder soup over it. Unlike the other noodle, make the flat round piece of dough from the powdered frozen potato, steam it over the strong fire for about 10 minutes, add the salt, knead it again, steam it for about 15 minutes, squeeze out the noodles into the cold water and make the coil. Then, put the coil in the vessel; pour the broth made of the perilla and bean. A little bitter and rough taste of the frozen potato and the sour taste of the perilla are combined to give the peculiar taste.It is better to add the sesame oil to the frozen potato noodle.

Maize noodle.
It is one of the popular diets which were newly created at the Songun era under the great care of the great general. He taught us to make the several kinds of delicious diets with the maize and personally taught us in detail how to make maize noodle in order to make it the modern national diet.
Unlike the ex-noodle, the newly created maize noodle is made by freezing the squeezed noodle without drying for a while, scalding it in the boiling water, put ting it in the vessel, putting the garnishings over it and pouring the broth over it. What is the most important is to make the noodle strip well and to do so, separate the embryo bud and skin of maize, pound it finely, knead it at once, squeeze out the noodle, freeze it in the freezing room of less thon-15℃. Whenever necessary, take it out of the freezing room, melt it by keeping it in the water, scald it in the boiling water for 1~2 minutes in order to form the soft strip of noodle and wash it in the water of room temperature rather than the cold water. Then, the noodle strip gets soft, greasy and delicious. And it’s necessary to make the noodle broth and garnishings well. For the noodle broth, it’s good to mix the cold cucumber soup and cabbage Kimchi juice rather than the meat soup in order to maintain the peculiar taste of maize noodle. For the garnishings, it’s good to use the broiled cabbage, broiled mushroom, broiled unripe pepper, and broiled Miyok stalk. It is essential to use the cabbage Kimchi juice and broiled cabbage for the maize noodle. The cabbage is a key to improve the taste of maize noodle. Serve the noodle coil and individual garmishing, respectively in order that the customer can feel the real taste of maize noodle while adding the garnishings by one according to their liking. Or put the noodle coil in the vessel, pour the cold cucumber soup over the noodle, put the different kinds of garnishings and boiled egg in another vessel and serve the noodle vessel, garmishing vessel and a small bowl of cabbage Kimchi juice at the same time.