Stark photos show what street food is like in North Korea
There are also packaged candies, like these peach-flavored milk candies that were made in a factory in Pyongyang.
Packaged North Korean powdered spices can also be found.
For those who cannot afford rice, corn is often used as a substitute.
Here, seokdujeon — also known "speed cake" because of its quick cooking process — is served.
Here, seokdujeon is made. These small treats are made by mixing cornmeal powder and water — no baking needed.
Flour and water make up these bready snacks. Similar to ladyfingers, these are tough on the outside and chewy in the middle. Sugar and grape glucose are added for taste.
North Korean sausage, or "sundae," is made from pig's blood and stuffed with grains, vegetables, and, usually, rice. This traditional dish is available in both North and South Korea.
Kongsatang, which means "bean candy," are made from roaster soy beans that are coated with sugar. When sugar is scarce, glucose made from grapes is used as a substitute.
Candies such as these, which are composed of sugar and vinegar, are handmade by vendors.
Dububab, or, tofu rice, are tofu skins stuffed with rice and topped with chili sauce.
Injogogi, pictured here, is a textured vegetable protein.
Injogogibab is made of the remains left from making soy bean oil. The oil is pressed and rolled into a paste, then topped off with fish-based sauce or chili paste. This dish used to be eaten as a substitute for meat, which gave it its nickname of "man-made meat."
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