It’s time for “Market Trends,” which brings you weekly updates on the North Korean economy; in particular the jangmadang [markets, official or otherwise] trends. Thankfully, recent refreshing rains have somewhat alleviated the
fatigued spirits of North Korean residents during
the heat wave. Reporter Kang Mi Jin has prepared some insights to the daily
lives of residents in the midst of the summer heat. What do you have for us
today?
It has been really warm these days [in South Korea] and I
usually have an ice cream to soothe the heat. However, even a cold ice cream
cannot compare to a refreshing bowl of chilled cucumber soup. On my days off, I
prepare a slightly diluted sour chilled cucumber soup for my daughter and
reminisce over how sweet and delicious it felt when having a sip in the middle
of the farming fields, regretting that it just doesn’t taste the same here.
Words cannot express the sweet taste of chilled cucumber soup after hours of
backbreaking work in the fields.
How can one re-create that taste felt in the
fields no matter how many delicious ingredients you add while in the cool shade
of a comfortable home? North Koreans must be drenched from head to toe with
perspiration working in rural farming and construction support at the moment.
While it is commonly known that North Korean residents drink sweet water [water flavored with saccharin] to battle the
heat it is a surprise to learn that chilled cucumber soup is enjoyed there as
well. Is it as popular in the North as it is in the South?
Yes it is. It’s the peak period
of the rural farming support these days and residents pack their lunches to
work even if the destination is nearby. However, mobilized workers are given
chilled cucumber soup to supplement their lunch, and they wolf it down first
without even washing the dirt and sweat off themselves.
While South Koreans can enjoy cucumbers year-round
because of the widespread use of plastic greenhouses, how do people in the North have access to cucumbers during the off-season?
Actually that is a misconception.
Ryanggang Province, the alpine region of NK, produces cucumbers very early in
the season, and cucumbers are also mass produced in the South Pyongan Province.
Most residents seek chilled cucumber soup to battle the stifling heat which
creates a huge demand, in turn leading to cucumbers being sold in the
jangmadang with little fluctuation in price.
I remember taking the first
crop of cucumbers to the jangmadang around this time when I still lived in
North Korea. As the vegetables gardens were quite large and therefore yielded a
sizable crop, the majority of the produce was preserved by salting or pickling
for consumption in leaner times. Residents who planted cucumbers early would
share their crop with those who planted on the late end of the season, and vice
versa during the end of the cucumber season.
Kka-kka-oh [ice cream bars or popsicles] is a big hit during the summer
too, isn’t it?
That’s right. Kka-kka-oh is made with many different
ingredients, and prices differ by the type of ingredients used. I used to help
a close friend of mine to sell kka-kka-oh to merchants. I also had the
opportunity to observe how it was made when I visited her. Glutinous rice flour
is cooked till starchy and while stirring continuously sugar is added. A white
powder, which I presume to be milk powder, was also added.
After the mixture cools it is then poured
into small aluminum cans and a wooden handle [typically made from birch] is
inserted. These filled cans are packed into upright plastic containers before
being placed in the freezer; it takes about 2 hours for the pops to freeze. They
have to be ready by around 7am when merchants show up to buy them. Kka-kka-oh
that doesn’t sell is re-frozen and sold the next day. Needless to say, North
Korea’s infrequent power supply can make this a challenging and stressful
process.
Moreover, as with most recipes, the
quantity and quality of the ingredients, the order of sequence they are added
in, and the methods of cooking significantly influence the final taste. Even
with the same quality and quantity of glutinous rice flour and sugar, opinions
tend to differ depending on consumer preferences and culinary methods. I still
have fond memories of my friend’s kka-kka-oh though. I hope she is listening to
this broadcast right now.
The market competition must be fierce in the summer.
It’s extremely intense. Unlike in South Korea where most information can be
gleaned from the internet, residents in the North acquire the know-how through personal
endeavor or apprenticeship, often under a family member. Instead of making
kka-kka-oh I made a good living selling egg buns for 2 years, and to acquire
the skills, I had to travel from Ryanggang Province to South Pyongan Province
for training. I had to pay the equivalent of 12kg of flour at the time for a
three-day course.
Thank you for joining us Ms. Kang. Let’s
close “Market Trends” today with a run-down of prices on the jangmadang.
Rice prices in most markets are showing a
downward trend due to the influence of the early harvest of potatoes and
barley. The price of 1 kg of rice was 4,550 KPW in Pyongyang, 4,500 KPW Hyesan
and Sinuiju. The cost of 1 kg of corn kernels was 1,400 KPW in Pyongyang, 1,100
KPW in Hyesan, and 1,200 KPW in Sinuiju.
The USD was trading at 8,120 KPW in
Pyongyang, 8,310 KPW in Sinuiju, and 8,287 KPW in Hyesan. The Renminbi was
trading at 1,200 KPW in Pyongyang, and 1,260 KPW in Sinuiju and 1275 KPW in
Hyesan – showing fluctuations from last week. Moving along, 1 kg of pork was
selling at 11,000 KPW in Pyongyang, 10,600 KPW in Sinuiju, and 10,500 KPW in
Hyesan. Gasoline is trading at 11,900 KPW per kg in Pyongyang, 11,700 KPW in
Sinuiju, and 11,450 KPW in Hyesan. Finally, 1 kg of diesel fuel was selling at
7,500 KPW in Pyongyang, 7,600 KPW in Sinuiju, and 7,620 KPW in Hyesan.
*This segment reflects market conditions from June 12-19.
