Customs of theDPRK

Traditional Clothing

The traditional clothing of Korea originated in ancient Korea and currently developed in line with national characteristics. The colours and forms of traditional clothing vary according to the age and seasons – usually, summer clothing mostly consists of white colours.

Men’s traditional clothing

Men’s clothing mainly consists of trousers, jogori (coat), and turumagi (overcoat). The type and forms of clothing are varied according to the times and class standings.

Women’s traditional clothing

Women’s traditional clothing consists of jogori (coat), trousers, chima (long skirt) and overcoat. The length of women’s jogori are shorter than men’s and decorated with colours and patterns – specifically, hoejang (colourful strip of cloth) is sewn onto the cuff, collar and armpits. Hoejang originally was used to replace any dirty parts of the clothing and became a decoration during the Joseon Dynasty of ancient Korea.

Jogori </>(coat) are short and structured coats which blend seamlessly into a chima (long skirt). Usually, both are colourful and characterised by their formative proportions.

Diet

The Korean diet is cultivated from Ancient Korea and remains predominant in the current diet. Mainly dishes including boiled cereals, soup, bean paste, and kimchi are consumed daily and provide key nutrition.

Pap (boiled cereals) are consumed in every meal, and is cooked with gains such as rice, barley, millet or sorghum.

Bean Paste

Bean paste is an essential condiment in the Korean diet. Bean paste is made from fermented soybeans and salt, and are basic seasoning ingredients used in soup, vegetable and meat dishes.

Kimchi

Kimchi is found throughout Korean history; the first forms of kimchi were found in the Koryo period (918-1392). Kimchi is fermented vegetables such as bok choy and radish, pickled with various seasoning. It is considered a source of vitamin C and elevates acidic foods such as boiled cereals, meat and fish. In December 2015, UNESCO registered kimchi production within the list of intangible heritage.

Noodles

From ancient times, noodles are a staple item in the Korean diet and served to guests at weddings and first birthday ceremonies. According to the preparation, locality and season, noodles vary in taste, aroma and cooking method. Commonly, noodles can be prepared cold or hot depending on the type of grain is used for the noodles.

Pyongyang Cold Noodles

Pyongyang cold noodles are renowned from ancient Korea. Buckwheat is used to produce the noodles and known as the longevity cereal because it contains multiple nutrients. The speciality of Pyongyang cold noodles is its sweet and savoury stock. The noodles are often served in a large brass vessel and praised as the masterpiece of Korean noodles.

Tea Culture

The tea culture in Korea began in the era of the Three Kingdoms. In the period of Koryo (918-1392), tea was no longer restricted to the Buddhist temples and elite circles and spread nationwide. In the period of the   Dynasty, tea was combined with fruits, leaves and roots of the tree and utilised as medicine.

Isam tea

Isam tea cultivated from the root hair of isam and is used to treat indigestion, anaemia and the nervous system.

Schizandra Chinensis tea

Schizandra Chinensis is a sweet and refreshing tea that effectively treats coughing, hoarse voice and cold sweats.

Kyolmyongja tea

Kyolmyongja is savoury and aromatic tea that protects the liver and strengthens eyesight.

Family Life

Family life is an important aspect of Korean life. Devotion to parents and children are essential in family customs. Taking care of bed-ridden parents and paying homage to the past parents are customs observed from generation to generation.

Parenting children is very important. Generally, the first birthday of the child is a major celebration, in which special dishes prepared and the child’s future is predicted from the items, he/she takes from a table of objects.

Marriage in Korea, similar the rest of the world, proceeds in meeting, engagement, establishing a date for the wedding ceremony and wedding ceremony. The previous wedding ceremony traditions are no longer practised. Instead, the new wedding ceremony is regarded as appropriate to modern times. The bride usually wears a traditional Chima and jogori and decorates her head and breast area with flowers. Whilst the bridegroom wears traditional Korean trousers and jogori. The wedding ceremony is attended by close relatives and friends who together enjoy simple dishes.

Traditional Holidays

Traditional holidays are closely related to rural life and follow the lunar calendar. Generally, people celebrate the holidays by cleaning the house, eating seasonal food and playing traditional games. The holidays also incorporate the Korean traditional traits of respect to elders and harmonious living.

Lunar New Year’s Day

In the previous era, Korean people celebrated the first day of the first month in the lunar calendar as New Year’s Day. Preparations for the holiday include cleaning the house, decorating walls with paintings, making new clothes and preparing special dishes. In the early morning of New Year’s Day, people bow to their seniors and exchange holiday dishes with neighbours.

Jongwoldaeborum

Jongwoldaeborum falls on the 15th day of the first month of the lunar calendar is the first full moon. Koreans previously celebrated this day because the first to see the full moon on 15th would be the first to be bestowed with happiness. The holiday began from the 14th day, where games were played, and around sunset on the 15th day, where people climbed the hills to witness the first full moon.

Chuseok

On the 15th day of the eighth month of the lunar calendar is Chuseok, the harvest celebration and honouring of ancestors. Glutinous rice cakes are cooked with a layer of pine needles, chestnut dumpling and glutinous rice wine and made with the new crops of the year. Families visit ancestral graves with the seasonal dishes and hold memorial services. Today, the holiday is still observed by families visiting ancestral graves and laying bouquets or foods before the graves.

Tongji

Tongji is a day in the eleventh month of the lunar calendar and is the winter solstice. In ancient times, Koreans marked the day as a small New Year’s Day. Traditionally, Tongji porridge is shared among family and friends as they recall the year together. The custom of eating porridge on this day is still preserved in the modern day.