Korea representative Street Food

Korean Street food

The representative street foods in Korea are kimbap, tteokbokki, and sundae.

Kimbap

Korean Kimbap looks similar to Japanese kimbap, but it is markedly different from Japanese kimbap in its recipes and contents.

Japanese kimbap is a simple flavor by adding only one slice of tuna or Tsukemono as a filling, but Korean kimbap has a variety of flavors using various ingredients such as spinach, fish cake, eggs, pickled radish, carrots and more.

Korean kimbap, from vegetables, meat and kimchi kimbap to major ingredients such as red pepper, tuna and cheese, can make new kimbap and is evolving into different flavors and shapes such as nude kimbap, triangular kimbap and little kimbap.

Tteokbokki

Tteokbokki was originally a dish served together during the New Year’s ceremony at the royal court. The palace tteokbokki is a kind of tteokjapchae (tteokbokki), which is stir-fried bar rice cake with soy sauce and beef, parsley, chestnut and jujube. But what we enjoy eating is red pepper paste and spicy tteokbokki.

It is not known exactly when red pepper paste tteokbokki was made, but it is widely believed that spicy tteokbokki was established after the 1950s. Since then, it is believed that Tteokbokki shops have been established as a snack for the people since the 1970s when tteokbokki houses began to emerge in Sindang-dong and other parts of Seoul.

Sundae(Korean Sausage)

Sundae(Korean Sausage) is a type of intestines steamed with meat and vegetables in the intestines of cows, pigs and fish, and usually eats a lot of stuff stuffed with pig intestines.

Although traditional sundae is known as North Korean food, it has different methods of making it from region to region and also has regional differences in seasoning sauce that is dipped in sundae.

Seoul, Incheon, Gyeonggi Province and South Chungcheong Province use salt mixed with chili powder, while Gangwon and North Gyeongsang provinces use salted shrimp or pepper with salt. Jeolla-do is eaten with red chili-pepper paste with vinegar, Gyeongsangnam-do with a makjang(kind of soybean paste) or pepper, and Jeju-do with soy sauce.