From olden times, the Korean ancestors have created and developed peculiar national foods suitable to their physical constitution and appetite by making use of various food materials.
Encouraging and developing traditional Korean foods is of great significance in improving the dietary life of our people and preserving and sustaining the Juche character and national identity.
Many national dishes have been known to the world not only for their peculiar tastes, fragrances, shapes, colours and formative beauty but for their pharmacological value. There are many kinds in national dishes.
Public catering establishments, such as Okryu Restaurant which serves world-renowned Pyongyang cold noodles, and other delicacy restaurants in different parts of the country serve various national foods and their local specialties.
Not only restaurants but families prepare national dishes on holidays or folk festivals. In particular, the work to develop national foods is in full swing through various cooking contests and dish shows.
The methods of cooking national dishes are disseminated through TV, newspapers and magazines, and cooks specializing in national dishes are trained in the educational sector.
We regularly conduct the work to standardize the unique dietary heritage, including national dishes, their recipes, food materials and vessels, in collaboration with the Korea Cooks Association.
Sinsollo is the dish which was awarded the first “standardization certificate” in the country.
According to Haedongjukji , a national classical document, sinsollo ranks top among the national dishes.
It is known as a tasty and highly nutritious food across the world. It is prepared by making broils, fries, slices and balls with meat, fish, vegetables, edible herbs and fruits after processing them separately, and then boiling them together in a cooking brazier.
Hundreds of national dishes have been awarded the standardization certificates up to now.
Most recently, radish soup, eggplant broiled with soybean paste, roasted chicken and goose and other dishes have been standardized.
We will make a tangible contribution to improving the quality of national dishes by standardizing their cooking methods and to carrying forward and developing the excellent dietary heritage of our nation in the future.
Kim Un Ju, an official of the State Commission of Science and Technology