10 delicious reasons to try it

Eating at markets or street stalls is one of Koreans’ favorite pastimes, with family and friends. Here are 10 quick dishes to enjoy during a stay in the Land of Calm Mornings.

For several years, the Hansik – gastronomy Korean – has carved out a place for itself in global food culture. From Paris to Los Angeles via Tokyo, there are countless places that serve the country’s emblematic dishes, such as bibimbapO Bulgogi or the famous Korean barbecue, to accompany Kimchi spicy and soju. “K-Food” even became one of the triggers for a trip to Korea.

Once there, you absolutely must experience the joys of bunsik, rich Street food local. Served in most major urban markets (such as Gwangjang Marketin Seoul), can also be tasted at pojangmacha – literally, “covered carts” – these small street stalls that set up at night in the busy neighborhoods of big cities.


Rice noodles with sweet and savory sauce is the Tteokbokki recipe.
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The essential of Street food Korean! This extremely popular dish can be found in all markets and most street canteens, especially at counters. pojanmacha. It is rice noodles bathed in a sweet and salty red sauce flavored with Korean pepper. There are different variations of this dish, which can sometimes be accompanied by vegetables or even eggs or seafood. Note that in the past we didn’t put chili peppers in the dish. ttekbokki and that the use of this ingredient remains relatively recent.


Eomuk is a fish cake on a skewer.
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Of course, maybe it’s not what you want most. This funny “fish cake”, which is shaped like spirals folded in on themselves, is always presented in markets in a fiery umami broth. To make this dish of Japanese origin – named after oden –, street cooks mix the flour with fish puree (or even squid), to which they add some fresh vegetables, before frying everything in boiling oil. In general, we prove theeomuk in monitoring tteokbokki.


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It’s a kind of thick, golden pancake, made essentially of mung bean puree – what we mistakenly call soybean sprouts – and which can be accompanied by kimchi, or even pork. Before being served hot, everything is fried in large frying pans filled with oil. Popular cuisine dish whose origins date back to the 17th centuryIt is century, the bindaetteok It is very popular during the harsh Korean winters and often accompanies weddings. Pairs wonderfully with a good glass of soju


Here is one of the stars of Street food local, which can now be found all over the world. In Korea, the mandu It can be consumed both on the street and in dedicated restaurants. It is a type of ravioli, meat or vegetarian, which has points in common with several other Asian specialties: Japanese gyozas, Beijing raviolis or even Nepalese momos. Our mandu favorite? Those covered with cabbage kimchi, very spicy and very tasty. In the shape of a crescent or more rounded moon, steamed or grilled in a frying pan, this specialty can satisfy your hunger a little at any time…


Twigim are all fried vegetables offered in Korean markets.
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If we dared, we could compare them with Japanese tempura, while for some, this specialty would prefer to be an avatar of pakora Indian. Ubiquitous in markets or on sales stands Street food, O Yachae Twigim includes all fried vegetables, from peppers to eggplant, onions or carrots. Very finely breaded, they are as delicious as they are digestible. There is also a more maritime version, the ojingeo twigim, fried calamari that goes perfectly with tteokbokki.

Gimbap (or Kimbap)

Present both on the street and in convenience stores, the
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One of the great classics of Street food Korean, medium long maki composed of rice and vegetables wrapped in seaweed. However, there are many different versions, with a multitude of ingredients inside: raw vegetables (carrots, cucumber) or cooked vegetables such as spinach, fish (tuna, surimi) or meats (breaded pork, sausage), but also omelette… Present both on the street and in convenience stores, the gimbap plays the role of a snack in Korea.


The Korean sundae is a little reminiscent of our black pudding.
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Be careful, false friend! Nothing to do with American ice cream, as this specialty present in most markets is a type of steamed black pudding, made up of pork meat and blood accompanied by rice (or noodles), as well as just a few vegetables. For those who are not a fan of chorizo, know that its flavor is less pronounced than its French cousin. It has been consumed and enjoyed for several centuries in Korea.


Accompanied by a cold beer, Korean fried chicken has conquered restaurants in Street food of the entire planet. In its home country it is served with a thick sauce, both sweet and very spicy. To prepare it well, you need to fry it in two batches, which accentuates its crunchy side. This recipe would have originated in the United States and would have been imported by soldiers during the Korean War. The sauce, prepared with gojuchang, on the other hand, a fermented condiment containing red pepper would be 100% Korean!


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Craving a sweet treat? So try them hotteok, a type of pancake made with a dough consisting of a mixture of flour and sticky rice. Brown sugar and cinnamon are added inside, sometimes covered with chopped nuts, peanuts or seeds. This street dessert is very popular in the cold season: served hot, it is highly comforting. However, be careful not to burn yourself when eating, as the sugar flows easily. I’hotteok It could come from China, but nothing is less certain…


If you’ve been to Japan, you’re probably familiar with this little fish-shaped cake.
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A must for those with a sweet tooth, this fish-shaped cupcake – a carp, to be more precise – is filled with a delicious red bean paste. With a flavor equivalent to our waffles, this specialty would, however, originate from Japan (under the name of taiyaki). The paths of taste turn out to be very tortuous! In reality, the bungeoppang It is a legacy of the Japanese colonial period. They can be found almost throughout the country, especially in winter, when they invade street stalls.

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