Ready to conquer South Korea one dish at a time? Let our Korean street food guide take you on a gastronomic journey that you’ll never forget:
This street-side treat is made up of cylinder-shaped white rice cakes mixed with red chili pepper paste and Korean red chili pepper flakes.
Developed in 1953, this comfort dish has evolved over the years from being eaten as is to being served with ramen, boiled eggs, dumplings, cheese and seafood.
This popular snack is a deep fried spiral-cut potato that’s been skewered and is brushed with your choice of seasoning: cheese, honey, barbecue and other flavors.
Some stalls sell “fancier” versions of this, with melted cheese, beef bits and parsley on top, while others opt for the good ‘ol sausage served in the middle.
If you love calamari, then you’re in for a treat! Essentially deep fried squid, you can have it cut up and served in pieces in a box, or eat the squid in its entirety while skewered on a stick.
Translated, “Gim” refers to edible seaweed and “Bap” broadly means “cooked rice”. Together, Gimbap is a Korean dish made up of rice and other ingredients rolled in seaweed and served in bite-sized slices.
Perfect for outdoor events and often served at picnics, Gimbap is usually served with spicy squid, cheese, egg strips, kimchi, luncheon meat or spicy tuna. It can be topped with sesame seeds or lightly fried with an egg coating.
Yangnyeom Tongdak means seasoned whole chicken, which is pretty much what the dish it. Traditionally, a small or medium-sized chicken is cut into pieces, fried twice and coated in a sweet, sour and spicy sauce.
When fried twice, the chicken comes out crispier and less greasier. The dish is then served alongside pickled radishes, soju and beer – either as an appetizer or as an after-meal snack.
Coming in from Japan, the Croissant Bungeoppang is a fish-shaped pastry stuffed with sweetened red bean paste.
The Bungeoppang batter is made up of baking powder, wheat flour, milk, eggs and is poured into a waffle iron that has a fish-shaped mold.
Sweetened red bean paste is then added, or you can opt for pizza topping fillings, chocolate, pastry cream and more.
First popularized in Osaka, this ball-shaped snack is made up of wheat flour batter and minced or diced octupus. Scraps of tempura, pickled ginger, and green onion are usually mixed in – after which takoyaki sauce, mayonnaise and dried bonito are drizzled on top.
Nowadays, Takoyaki balls can be found in several Taiwanese street side stalls, specialty restaurants and at supermarkets or 24-hour convenience stores.
Tteokgalbi is made up of ground beef short ribs that are kneaded and shaped as rice cakes or meatballs.
Beef short ribs may be considered a luxury for most, so less expensive alternatives are the beef chuck and/or brisket – the ground beef can also be mixed with ground pork.
These meatballs can be grilled, broiled or pan-fried, making this something that’s easy to cook and that’s served in households across the country.
Definitely “fancier” than your other street side snacks, fresh scallops are plucked out of the water tank, torched on the spot and topped with either melted cheese and butter, or melted cheese and garlic.
Another dish that’s made its way from Japan is this Korean Fishcake Soup that’s usually enjoyed as a snack or as a light meal. It is also a dish that is best served with an alcoholic beverage.
The fishcake used in the soup is flat and rectangular, though the dish can also be served with fishcake in a variety of shapes and colors.
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