It is one of special dishes of Jagang Province by swelling the glutinous Indian millet in the water for some time, milling it, mixing dough with hot water and frying in the oil added pan. It can be made in the same method as the above or in the method of mixing dry flour with hot water. From our experiment, pancake made by the former method is better to see and in taste. In makin ...

For a chicken of about 800g, divide it into 2 thighs, 2 wings, 2 small muscles, and bones. For a chicken of more than 1kg, divide it into 5 parts escept for the pectoral. Wash body cleanly in water and then rub it with dry dishcloth. Wash the inner parts and projected parts more cleanly and remove impurities completely. Cut the backbone with knife straightly from neck joint to tai ...

These are folk sweet dishes whic our people have eaten since the old times because it has good taste and high nutritive value. Chestnut- syrup Chestnut has good taste, high digestion rate, a lot of sugariness, protein, vitamin and mineral. So it is significant as nutrition food by itself. It is rational to use 1kg of chestnut, 250g of sugar, 200g of honey and 0.5ℓ of water. Fi ...

Taffy is a sweet food by saccharifying the starch in grain using enzyme action of malt. Our people understood the principle that the grain which was boiled and digested by malt gave the stronger sweet taste for the first time in the world. They made the first product of the national sweet by applying it into the processing of food. G ...

It is a dish by precooking the meat, fish, vegetable and other materials and piclking them with dressing and then boiling them in the steam of high temperature. It has more advantages than other dishes. Its loss of nutrition is lower during processing. It is hygiene and stable. Loss of protein and sugariness are lower than grill and fry. To make dish well, first select the main ma ...

These are our peculiar national dish and the dishes served to go with rice. These are made by preserving the different kinds of vegetables and edible mountain herbs. These can be used as the dishes served to go with rice in any season. When making Jangatsi, choose materials well. Materials can be radish, cucumber, garlic, unripen pepper, onion, sesame leave, pepper leave, Todok, & ...

  -When boiling bracken   When boiling the braken with the baking soda, the impure taste disappears. Since the alkali component changes the chlorophyll into bluish green colour, the addition of baking soda makes the colour of braken clearer. - Bean curd and seaweed: Bean, the material of curd contains 5 kinds of saponin, which have the good effect on the body but he o ...

It is one of the traditional folk foods. Its main ingredient is powdered glutinous rice or wheat flour. Mix the sugar, oil, leavening agent and others into it, knead them, form the certain shape, fry it in oil and apply the sugar to it. There are several kinds such as a cake made of wheat-flour, oil and honey. It is made by making dough, taking shape, frying, applying sugarine flu ...

This has been known as the special food of Pyangan province. For its peculiar taste, our people like it even now. In the old times, the people in Pyongyang area made it of the new glutinous rice meeting Chusok, kept it in the jar or pot in the orderly fashion and in the evening of Chusok, everyone took stick that pierced Nochi and ate it while sightseeing the moon. It is one of s ...

This is made by putting radish, hulled millet and several kinds of seasonings to the fish, mixing them and fermenting them in the pot. Our people have regarded it as the good dishes served to go with rice. The fishs for it are ones with a little fat such as Pollock, flatfish, hard-finned sandfish and they must be in the pre-self digestion stage. Radish should be 40~50% of fishes, ...

The kimchi taste depends largely on how to pre-preserve the cabbage in salt water. It is no too-much to say that the secret to Kimchi taste is how to pre-preserve the cabbage in salt water. The purpose of pre-preserving cabbage in salt water is to wilt cabbage make it loose ans reduce the volume to make the next procedures such as washing convenient and what is the more important i ...

This is one of the peculiar national dishes and is made by cutting thinly the several kinds of vegetables, such as pumpkin, unripe red pepper, mushroom, potato, sweet potatato, seasoning them, apply the wheat flour and egg to them and frying them. To make it delicious, it is important to cut the materials well. It is better to cut them in the plate or decorative shape while maintai ...