Korean Snack
Korean snacking is street food and pojangmacha — tteokbokki at a tent stall, hotteok with brown-sugar filling, gimmari in batter. Hae-jin Choi will tell you it is anchored to the soju.
Featured korean snack recipes
- Tteokbokki, street version — Ji-won Han · Busan, South Korea · Ji-won: gochujang sauce, rice cakes, fish cakes, scallion. The most photographed snack in Korea.
- Hotteok, sweet-filled pancake — Iris · Seoul, South Korea · Yeasted dough, brown-sugar-cinnamon-walnut filling, hot griddle, eaten walking.
- Kimchi jeon — Eun-young Kim · Gwangju, South Korea · Eun-young: aged kimchi, batter, hot pan, soy-vinegar. Anju with makgeolli.
- Corn cheese, pojangmacha — Hae-jin Choi · Seoul, South Korea · Hae-jin: corn, mayo, mozzarella, the soju anju that everyone secretly loves.
- Kkanpunggi, sweet-spicy chicken — Iris · Seoul, South Korea · Twice-fried chicken, sweet-spicy soy glaze, the Korean-Chinese fusion classic.
- Banana milk snack plate — Iris · Seoul, South Korea · Banana milk, melon-pan-style bread, the convenience-store version of nostalgia.
- Bungeoppang, fish-shaped pancake — Iris · Seoul, South Korea · Cast-iron mold, batter, sweet red bean. The winter-corner snack.
- Gimmari, fried seaweed rolls — Iris · Seoul, South Korea · Glass noodles wrapped in seaweed, battered, fried. Pojangmacha staple.
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