I find southern Korean food much more spicy, salty and fishy. There is a whole lot of overlap now, of course, but I find the northern Korean food distinctly bland and comforting.
Popular in Seoul (probably not as popular as garlic mozzarella pizza sans tomato paste), North Korean food is sought after:
Shinsunlo ("hermit-wizard hearth")
Saengchae (raw vegetable salad)
Soongojim (steamed mullet)
Kwonggui (roasted pheasant)
Hamgyung soondae (northern sausage)
Hobak gyungdan (pumpkin sweet rice balls)
Osaek gyungdan (five-colored sweet rice balls)
Nokdu bindaedduk (mung bean pancake)
Dongchimi (white radish kimchi)
Yangbaechoojim (steamed cabbage leaf & rice rolls)
Gujolpan (nine "namool" marinated herbs and vegetables)
Kongnamoolgook (bean sprouts soup)
Kong beejee stew
Kalbitang (beef rib soup)
Samgyetang (chicken soup with ginseng)
Popular enough in America to be good?
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