Although dog meat, known as “bosintang,” is becoming less common in South Korea, it remains a popular dish in North Korea, where annual competitions showcase it.
The Rodong Sinmun reported today that “the National Tangogi Cooking Contest took place from the 22nd to the 25th at the Culinary Festival Center on Yeomyeong Street, hosted by the Central Committee of the Korean Cuisine Association.”
In the contest, chefs used pre-processed dog meat to prepare “tanggogiguk (dog meat soup)” and other dishes on-site within a set time limit. Judges then evaluated these dishes.
The newspaper reported that chefs from the Pyongyang Tangogi Restaurant, the Changkwang Service Management Tangogi Restaurant, and the Munhung Tangogi Restaurant in the Taedonggang District showcased their refined cooking skills and techniques, highlighting the unique taste and color of tangoki soup.
It added that while adhering to the judging criteria such as cooking doneness and texture, the chefs from the Hohyon Tangogi Restaurant in the Hoesang District of Hamhung City, South Hamgyong Province, and the Kyongsong Tangogi Restaurant in North Hamgyong Province, along with the Tangogi Restaurant in the Seonggan District of Jagang Province, presented their dog meat stir-fry dishes and dog meat rib stew, captivating the participants.
A presentation session featuring chefs from the Pyongyang Tangogi Restaurant and the Kyongsong Tangogi Restaurant in North Hamgyong Province took place.
This year’s contest saw the Pyongyang Tangogi Restaurant, the Changkwang Service Management Tangogi Restaurant, and the Munhung Tangogi Restaurant in the Taedonggang District receive high praise. They awarded certificates and medals to the top-rated groups and chefs.
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