Korean street food offers a delicious glimpse into the country’s vibrant culinary scene, packed with flavors and unique textures that are hard to resist. From sizzling snacks to sweet treats, these mouth-watering bites are a must-try for any food lover. Here’s a list of 10 street foods that will definitely satisfy your cravings!
Sundae: Korean Blood Sausage
Sundae is a beloved Korean street food that offers a unique taste experience. This dish features blood sausage made from a mix of ingredients, including glutinous rice, sweet potato noodles, and various spices. It’s often served with a spicy sauce and garnished with sesame seeds and fresh herbs. The combination of flavors and textures makes it a must-try for anyone exploring Korean cuisine.
To make your own sundae at home, follow this simple recipe!
Ingredients
- 1 cup glutinous rice
- 1/2 cup sweet potato noodles
- 1/2 cup pork blood (or beef blood)
- 1/4 cup minced pork
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon sesame oil
- 4-5 hog casings (cleaned)
Instructions
- Prepare the Rice and Noodles: Soak the glutinous rice for at least 4 hours, then steam it until cooked. Soak the sweet potato noodles in hot water until soft, then chop them into small pieces.
- Mix the Filling: In a large bowl, combine the cooked rice, sweet potato noodles, pork blood, minced pork, garlic, ginger, salt, pepper, and sesame oil. Mix well until everything is evenly combined.
- Stuff the Casings: Carefully stuff the hog casings with the mixture, making sure not to overfill. Tie off the ends securely with kitchen twine.
- Cook the Sundae: Boil a large pot of water and gently add the stuffed casings. Cook for about 30-40 minutes until firm. Remove from water and let cool.
- Serve: Slice the sundae into bite-sized pieces and serve with a spicy dipping sauce. Enjoy!
Gimbap: Korean Sushi Rolls
Gimbap is a popular Korean dish that resembles sushi but has its own unique twist. These delightful rolls are made with rice, various fillings, and seaweed. Gimbap is perfect for a quick snack or a picnic treat. The vibrant colors of the ingredients make it visually appealing, and the combination of flavors is simply delicious.
To make your own gimbap, you’ll need a few key ingredients and some simple steps. Here’s how to whip up this tasty dish!
Ingredients
- 2 cups cooked short-grain rice
- 1 tablespoon sesame oil
- 4 sheets of seaweed (nori)
- 1 cup spinach, blanched
- 1 carrot, julienned
- 1 cucumber, julienned
- 4 eggs, beaten and cooked into a thin omelet
- 1/2 cup cooked beef or tofu, sliced
- Salt to taste
- Sesame seeds for garnish
Instructions
- Prepare the Rice: In a bowl, mix the cooked rice with sesame oil and a pinch of salt. Let it cool.
- Make the Omelet: Beat the eggs and cook them in a pan to create a thin omelet. Once cooked, slice it into strips.
- Assemble the Gimbap: Place a sheet of seaweed on a bamboo mat. Spread a thin layer of rice over the seaweed, leaving some space at the top. Layer the spinach, carrot, cucumber, omelet, and beef or tofu on top of the rice.
- Roll It Up: Carefully roll the gimbap away from you, using the mat to help shape it tightly. Seal the edge with a little water.
- Slice and Serve: Use a sharp knife to cut the roll into bite-sized pieces. Sprinkle with sesame seeds and enjoy!
Tteokbokki: Spicy Rice Cakes
Tteokbokki is a beloved Korean street food that packs a punch with its spicy and sweet flavors. These chewy rice cakes are typically served in a vibrant red sauce made from gochujang, a Korean chili paste. Often topped with green onions and sometimes accompanied by fish cakes, tteokbokki is a must-try for anyone looking to experience authentic Korean cuisine.
Making tteokbokki at home is easier than you might think. Here’s a simple recipe to get you started!
Ingredients
- 1 pound of Korean rice cakes (tteok)
- 2 cups of water
- 3 tablespoons of gochujang (Korean chili paste)
- 1 tablespoon of gochugaru (Korean chili flakes)
- 1 tablespoon of sugar
- 1 tablespoon of soy sauce
- 1/2 pound of fish cakes, sliced (optional)
- 2 green onions, chopped
Instructions
- Soak the rice cakes in warm water for about 30 minutes to soften them.
- In a pot, combine water, gochujang, gochugaru, sugar, and soy sauce. Bring to a boil over medium heat.
- Add the soaked rice cakes and fish cakes (if using) to the pot. Stir well to coat them in the sauce.
- Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens and the rice cakes are tender.
- Remove from heat and stir in the chopped green onions before serving.
Bungeoppang: Fish-Shaped Pastry
Bungeoppang is a delightful Korean street food that looks like a fish but tastes like a sweet treat! This pastry is filled with red bean paste and has a crispy outer layer. It’s a popular snack during the colder months, often sold by street vendors. The unique shape and delicious filling make it a favorite among locals and tourists alike.
Making bungeoppang at home is easier than you might think. Here’s a simple recipe to try!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sweetened red bean paste
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup water
- 1 tablespoon vegetable oil
Instructions
- Mix Dry Ingredients: In a bowl, combine flour, sugar, baking powder, and salt.
- Add Wet Ingredients: Gradually stir in water and vegetable oil until a smooth batter forms.
- Preheat the Mold: Heat a bungeoppang mold over medium heat and lightly grease it.
- Fill the Mold: Pour a small amount of batter into the mold, add a spoonful of red bean paste, then cover with more batter.
- Cook: Close the mold and cook for about 3-4 minutes on each side, or until golden brown.
- Serve: Remove from the mold and enjoy warm!
Korean Fried Chicken: Crispy Delight
Korean fried chicken is a crispy delight that has taken the world by storm. Known for its crunchy exterior and juicy interior, this dish is often coated in a sweet and spicy sauce. The combination of textures and flavors makes it a favorite among street food lovers.
What sets Korean fried chicken apart is its double-frying technique, which ensures maximum crispiness. It’s typically served with sesame seeds sprinkled on top, adding a nutty flavor that complements the sauce perfectly. Whether enjoyed as a snack or a main dish, it’s hard to resist this tasty treat.
Ingredients
- 2 pounds chicken wings
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup water
- Vegetable oil for frying
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Sesame seeds for garnish
Instructions
- Prepare the Chicken: In a large bowl, mix flour, cornstarch, garlic powder, salt, and pepper. Add water gradually to form a batter.
- Coat the Chicken: Dip each chicken wing into the batter, ensuring it’s fully coated.
- Heat the Oil: In a deep pot, heat vegetable oil to 350°F (175°C). Fry the wings in batches until golden brown, about 8-10 minutes. Remove and drain on paper towels.
- Double Fry: For extra crispiness, fry the wings again for another 3-5 minutes. Drain once more.
- Make the Sauce: In a small saucepan, combine gochujang, honey, soy sauce, and sesame oil. Heat until well mixed.
- Coat the Wings: Toss the fried wings in the sauce until evenly coated. Sprinkle sesame seeds on top before serving.
Odeng: Fish Cake Skewers
Odeng, or fish cake skewers, are a popular street food in Korea. These tasty treats are made from fish paste, which is shaped into cakes and then skewered. Often served hot, they are usually accompanied by a warm broth that enhances their flavor. The aroma of steaming odeng wafts through the streets, inviting everyone to stop and enjoy a bite.
These skewers are not just delicious; they are also a comforting snack, especially on chilly days. Vendors often serve them with a side of spicy dipping sauce, making them even more irresistible. Whether you’re wandering through a night market or just looking for a quick snack, odeng is a must-try!
Ingredients
- 1 pound fish fillets (like pollock or cod)
- 1/4 cup potato starch
- 1/4 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- Skewers
- Broth (optional, for serving)
Instructions
- Prepare the Fish Paste: In a food processor, blend the fish fillets until smooth. Add potato starch, water, sugar, salt, and garlic powder. Blend until well combined.
- Shape the Cakes: Wet your hands and take a small amount of the fish paste. Shape it into small cakes and thread them onto skewers.
- Cook the Skewers: Bring a pot of water or broth to a boil. Add the skewers and cook for about 5-7 minutes until they are firm and cooked through.
- Serve: Remove the skewers from the pot and serve hot, optionally with a bowl of broth for dipping.
Korean Corn Dog: Cheesy Goodness
The Korean corn dog is a delightful twist on a classic snack. Imagine a hot dog, coated in a thick layer of batter, then deep-fried to golden perfection. What makes it special is the gooey cheese that often oozes out with every bite. Topped with ketchup and mustard, this treat is a street food favorite that you can’t miss.
To make your own Korean corn dog at home, follow this simple recipe!
Ingredients
- 4 hot dogs
- 1 cup mozzarella cheese sticks
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold water
- 1/4 cup sugar
- 1 cup panko breadcrumbs
- Oil for frying
- Ketchup and mustard for serving
Instructions
- Prepare the Hot Dogs: Insert a skewer into each hot dog and cheese stick, ensuring they are secure.
- Make the Batter: In a bowl, mix flour, cornstarch, baking powder, salt, and sugar. Gradually add cold water until you have a smooth batter.
- Coat the Hot Dogs: Dip each hot dog into the batter, ensuring it’s fully coated. Then roll it in panko breadcrumbs for extra crunch.
- Fry: Heat oil in a deep pan over medium heat. Once hot, carefully place the coated hot dogs in the oil. Fry until golden brown, about 3-4 minutes.
- Serve: Remove from oil and let drain on paper towels. Serve hot with ketchup and mustard.
Hotteok: Sweet Syrup Pancakes
Hotteok is a delightful Korean street food that brings warmth and sweetness to your taste buds. These pancakes are filled with a gooey mixture of brown sugar, cinnamon, and nuts, making them a perfect treat for any time of day. Often enjoyed during the colder months, hotteok is a must-try for anyone visiting Korea. The crispy exterior gives way to a soft, chewy inside, and the syrupy filling oozes out with every bite. You can find hotteok at street stalls, where they are made fresh and served piping hot.
Ready to make some at home? Here’s a simple recipe to whip up your own batch of hotteok!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/4 cup sugar
- 1 teaspoon active dry yeast
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup chopped walnuts or peanuts (optional)
Instructions
- Mix the Dough: In a bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until foamy. Then, add flour, salt, and oil. Mix until a soft dough forms.
- Knead and Rise: Knead the dough on a floured surface for about 5 minutes. Place it in a greased bowl, cover, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Prepare the Filling: In a separate bowl, mix brown sugar, cinnamon, and nuts if using.
- Shape the Pancakes: Punch down the dough and divide it into small balls. Flatten each ball, add a spoonful of the filling, and seal it by pinching the edges together.
- Cook the Hotteok: Heat a non-stick pan over medium heat and add a little oil. Place the filled dough balls seam side down. Cook for about 2-3 minutes on each side until golden brown and crispy.
- Serve: Enjoy your hotteok warm, allowing the syrupy filling to flow out with each bite!
Kimchi Jeon: Savory Pancakes
Kimchi Jeon, or kimchi pancakes, are a must-try when exploring Korean street food. These savory delights are crispy on the outside and soft on the inside, packed with the tangy flavor of fermented kimchi. Often served with a soy dipping sauce, they make for a perfect snack or appetizer. The vibrant colors and textures make them visually appealing, too!
Making these pancakes at home is quite simple. You’ll need a few basic ingredients and some easy steps to follow.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup water
- 1 cup chopped kimchi
- 2 green onions, chopped
- 1 egg
- 1 tablespoon vegetable oil
- Salt, to taste
Instructions
- Mix the Batter: In a bowl, combine flour, water, and a pinch of salt. Stir until smooth.
- Add Ingredients: Fold in the chopped kimchi, green onions, and egg until well combined.
- Heat the Pan: In a skillet, heat vegetable oil over medium heat.
- Cook the Pancakes: Pour a ladle of the batter into the pan, spreading it out to form a circle. Cook for about 3-4 minutes on each side until golden brown.
- Serve: Remove from the pan and serve hot with soy sauce for dipping.
Chimaek: Chicken and Beer Combo
Chimaek is a delightful pairing of fried chicken and beer, a staple in Korean street food culture. This combo is perfect for gatherings, bringing friends together over crispy chicken and refreshing drinks. The fried chicken is often coated in a crunchy batter, served hot, and sometimes drizzled with sauces like sweet chili or soy garlic. Pairing it with cold beer enhances the experience, making it a favorite among locals and tourists alike.
Ready to try making your own Chimaek at home? Here’s a simple recipe to get you started!
Ingredients
- 2 lbs chicken wings
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold water
- Vegetable oil for frying
- Your favorite dipping sauce (like sweet chili or soy garlic)
Instructions
- Prepare the Chicken: Rinse the chicken wings and pat them dry with paper towels.
- Make the Batter: In a bowl, mix flour, cornstarch, garlic powder, onion powder, salt, and pepper. Gradually add cold water until you get a smooth batter.
- Heat the Oil: In a deep pot, heat vegetable oil to 350°F (175°C).
- Coat the Chicken: Dip each wing into the batter, allowing excess to drip off.
- Fry the Chicken: Carefully place the wings in the hot oil, frying in batches for about 8-10 minutes until golden brown and crispy. Remove and drain on paper towels.
- Serve: Arrange the fried chicken on a platter, drizzle with your favorite sauce, and enjoy with cold beer!