Popular Snacks in Korea

Korea is considered paradise when it comes to food. You can find everything from Korean, Western, Chinese, and of course such fast food restaurants like McDonald's and Burger King to foreign restaurant chains like Bennigan's and Outback Steak House. Among these choices the most reasonably priced food can be found at street vendors. Korea is unique in that not only does it have street carts to buy food from, but at night the streets are transformed with small tents that pop-up selling reasonably priced food and alcohol. At street carts, you can choose to eat standing beside the cart or have your food wrapped-up to bring home. Most Korean people consider the food sold here as a snack and do not usually eat it as a main meal. Many street vendors can be found near Sinchon, E-dae, Hongdae, and near many other university areas, as well as in the popular shopping districts of Apgujeong, Jongno, Myeong-dong, and Gangnam Station. Seasons also have unique specialties; bingsu is a refreshing iced treat in the summer whereas warm soup, gimbap, hotteok andbungeo-ppang are enjoyed in the fall and winter.

김밥 (Gimbap) Cooked rice is slightly seasoned with sesame oil, salt, and sesame seeds. Then it is placed on a sheet of dried laver. Strips of ham, pickled radish, seasoned spinach, and egg are then placed close together on the rice; it is then carefully rolled together until the roll is evenly shaped. The street vendors usually sell a mini-roll. Spiciness:  Price: 1,500 - 4,000 won per roll

부침개 / 전 (Buchimgae/Jeon) Kimchi or seafood is stirred in a flour mixture, and then pan-fried in oil. Depending on the ingredients of choice, some types of buchimgae include kimchi-jeon and seafood-jeon.  Spiciness: Kimchi-jeon -  Price: 3,000 - 5,000 won per dish

떡볶이 (Tteokbokki) Rice powder is steamed and made into a long cylinder-shaped rice cake called garaetteok. It is cut into finger size pieces and cooked in a spicy and sweet sauce. Meat, vegetables or ramyeon can be added depending on different tastes. Tteokbokki, along with gimbap andodaeng (skewered fish cake), is one of the most common foods sold by street vendors.  Spiciness:  (depending on place) Price: 2,000 - 4,000 won per person

순대 (Sundae) This is a traditional sausage made of pig intestines stuffed with a mixture of bean curd, vegetables and potato noodles. Spiciness:  (depending on place) Price: 2,000 - 4,000 won per person

어묵 (Eomuk) This is usually referred to as odaeng. Odaeng is a kind of fish cake. It is made of ground fish. This fish cake is skewered and soaked in boiling water along with radish and green onions. This popular dish is especially loved during the cold winter months.  Spiciness:  Price: 500 - 1,000 won for one skewer

튀김 (Twigim) This crispy fried treat is made in the same style as Japanese Tempura. Squid, dumplings, sweet potatoes, imitation crab, and assorted vegetables are among some of the most popular varieties of twigim that are served up on the street. Spiciness: oily   Price: 2,000 - 3,500 won for 4-6 pieces

붕어빵/국화빵/계란빵  (Bungeo-ppang/ Gukhwa-ppang/ Gyeran-ppang) Bungeo-ppang gets its name from its fish-like shape. This sweet snack is molded in the shape of a carp, which is called bungeo in Korean. A pancake batter-like shell is filled with red-bean paste and then baked; it is especially enjoyed in the winter. Gukhwa-ppang is shaped like a flower and is slightly smaller than that of the similar tastingbungeo-ppang. Gyeran-ppang is also made of a pancake batter-like shell, but this is filled with an egg instead of the red bean filling. Spiciness: sweet  Price: 500 - 1,000 won per piece

호떡 (Hotteok) Flour and sugar are kneaded together and shaped into a small ball. Vegetables are sometimes added to the batter. Sugar and cinnamon are usually the staple fillings.  Spiciness: sweet  Price: 500 - 1,000 won per piece

쥐포, 마른 오징어 (Jwipo/ Dried Squid) Jwipo is a type of dried fish. At street carts, jwipo and dried squid are roasted over a bed of pebbles.  Spiciness:  Price: depending on size and taste, average prices range from 1,500 - 3,500 won and upwards one piece.

와플 (Waffle) Like Europe and America, Korea has also begun to enjoy the taste of the waffle. Waffles are usually topped with honey or apple jam and butter.  Spiciness:  Price: 1,000 - 3,500 won per piece

닭꼬치 (Dak-kkochi) Small pieces of chicken are skewered, coated in spicy sauce, and then grilled. Spiciness:  Price: 1,500 - 2,000 won per skewer

Korean Traditional Liquors and Wines

For Koreans, alcohol has been a lifelong companion in times of sorrow and joy. Korean people have been brewing their own liquor since ancient times when they first began to practice agriculture. Since then, liquor has been enjoyed at every festival and event. Historical records show that Korean people began brewing a clear grain-based liquor before the 4th century. Since that time, Koreans have performed ceremonies when they make a ritual offering of the alcohol to their ancestors in appreciation for the bountiful annual harvest and to pray for future happiness. After making the ritual offerings, Koreans traditionally enjoy drinking the liquor while singing and dancing. Korea’s traditional liquors are takju (탁주), cheongju 청주 (or yakju 약주), and soju(소주). The oldest is takju, which is made by fermenting grains like rice or wheat. When takju is strained to a refined clear liquor, it becomes cheongju (yakju), and when cheongju is distilled, it becomes soju. Today, takju is more commonly known as makgeolli, and it is enjoyed by the majority of Koreans as well as many visitors.

Makgeolli (Takju) – 막걸리 (탁주) Makgeolli is unique to Korea. It is made by mixing steamed glutinous rice, barley, or wheat with nuruk, a fermentation starter culture, and water, and then leaving the mixture to ferment. It has a milky, opaque color and a low alcohol content of 6%-7%. It is also called takju (tak meaning opaque) or nongju (nongmeans farming) because it is traditionally enjoyed by farmers after a day of hard labor.  In Korea, the most popular types of makgeolli are ssal makgeolli (쌀막걸리) made of rice (ssal means ‘rice’) anddongdongju (동동주) in which unstrained rice floats on the surface (dongdong means ‘floating’). When drinking makgeolli, make sure to shake or stir it well before drinking. The best makgeolli is an intriguing blend of sweet, sour, bitter, and astringent tastes. You can try makgeolli almost anywhere in Seoul, particularly recommended are the traditional Korean taverns in the downtown Insa-dong or Myeong-dong areas. Outside of Seoul, there are also many establishments that sell makgeolli. You will also find a wide range of makgeolli or dongdongju at grocery stores, convenience stores, and department stores. Unpasteurized makgeolli will last for only 10 to 30 days, so make sure to check the expiry date.  Cheongju (Yakju) – 청주 (약주) Unlike takju, which is thick and opaque, cheongju’s liquor is clear (cheong means clear). The brewing process is largely similar to that of takju, but the straining process is different. The main ingredients, rice, nuruk starter culture, and water are put in a jug and kept for 10 to 20 days at a temperature of 20-25 degrees Celsius. During this time the mixture ferments and turns into liquor. Then a yongsu, a long cylindrical strainer made from closely woven bamboo strips, is inserted into the center of the jug. Clear liquor is collected inside the yongsu.  Cheongju is regarded as high quality liquor in Korea and is therefore difficult to find at general bars. It is usually available at department stores or grocery stores and comes in an elegant package, so it is a popular gift for special occasions or holidays.  Soju (소주) Soju is first fermented by combining rice or other grains with a starter culture and is then distilled. Depending on the intensity of the heat, the taste, quality and quantity of the soju varies. Since it is made by distillation, it has high alcohol content. Soju is the most popular liquor in Korea. Locally produced traditional liquors, which have been designated as Intangible Cultural Assets, are not only expensive, but aren’t often sold at ordinary bars. However, common soju is sold in almost all bars and restaurants. It comes in small bottles (360ml) and there are a variety of brands available. Since soju is so popular, competition for market share is fierce. Soju can be easily purchased in stores, large or small, even in the smallest of towns, as well as all drinking establishments.   Munbaeju (문배주) A traditional local specialty of Pyeongan-do Province (currently in North Korea), Munbaeju was designated Important Intangible Cultural Asset no. 86 in 1986. The liquor was also used when toasts were raised at the South-North Korea Summit Meeting held in 2000. The main ingredients of this distilled liquor are made from wheat, hulled millet, and African millet. This yellowish-brown liquor has a pear fragrance (it gets its name from munbae, which is a type of pear tree). Despite the high alcohol content (40%), it goes down pretty easily compared to other sojus.  Gwasilju (과실주)  Gwasilju is the Korean generic term for fruit-based liquor. To produce quality gwasilju, the fruit, which is the main ingredient, should be fresh and have a distinct tartness. Ordinary Korean families often make home-made gwasilju by mixing some kind of fruit with soju. Bars, grocery stores, and convenience stores also carry a variety of gwasilju such as Seoljungmae(설중매), Maechwisun (매취순), Maehwasu (매화수), andSansachun (산사춘), made from green plums or cornel fruit. These are slightly more expensive than soju, but because of their fragrant, fruity flavor and milder taste than most alcohols, gwasiljus are popular among women. Information & written by KTO