Street food in South Korea

' ( ; , ) or simmered rice cake', is a Korean food made from small-sized (long, white, cylinder-shaped rice cakes) called () or commonly (). Eomuk (fish cakes), boiled eggs, and scallions are some common ingredients paired with tteokbokki in dishes. It can be seasoned with either spicy gochujang (chili paste) or non-spicy ganjang-based (soy sauce) sauce; the former is the more common form, while the latter is less common and sometimes called gungjung-tteokbokki (royal court tteokbokki).

Korean dumplings

Korokke (; ) is a Japanese deep-fried yōshoku dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese-style breadcrumbs, then deep-frying this until brown on the outside.

' (), sometimes called ', is a type of filled pancake known as a popular street food in South Korea. It originated in Qing-dynasty China and was first brought into Joseon Korea during the 19th century.

Korean blood sausage

Beondegi (), literally "pupa", is a Korean insect-based street food made with silkworm pupae.

popular street food in East Asia

'''''' () is a fish-shaped pastry stuffed with sweetened red bean paste, which originated from the Japanese taiyaki. One of South Korea's most popular winter street foods, the snack is often sold at street stalls, grilled on an appliance similar to a waffle iron but with a fish-shaped mold. Red bean paste is the standard filling but many sold as street food are filled with pastry cream (called "choux-bung" as the cream is called "choux-cream" in South Korea), sweet potato, pizza toppings, chocolate, kimchi and others. Usually, it costs about 1,000 won (KRW) for three . However, small costs 1,0

popular autumn and winter street food

Pojangmacha (), also abbreviated as pocha (), is a South Korean term for outdoor carts that sell street foods such as hotteok, gimbap, tteokbokki, sundae, dak-kkochi (Korean skewered chicken), fish cake, mandu, and anju (foods accompanying drinks). In the evening, many of these establishments serve alcoholic beverages such as soju.

Tteok-galbi () or grilled short rib patties is a Korean beef dish made with minced beef short ribs. Originally a royal dish, tteok-galbi is now a local specialty of Gyeonggi Province in the central-west region and South Jeolla Province in the south-west region of the Korean Peninsula.

Hoppang () is a warm snack that is sold throughout South Korea. It is a convenience food version of jjinppang (steamed bread) and is typically filled with smooth, sweetened red bean paste.

Dak-kkochi () is a popular South Korean street food consisting of small pieces of chicken and scallions grilled on a skewer.

popular street food in South Korea

Gyeran-ppang () is a South Korean street food. It is a fluffy, oblong-shaped piece of bread that is sweet and savory with a whole egg inside the pancake dough.

Hodu-gwaja (; "walnut cookie"), commonly translated as walnut cookies, walnut cakes, and walnut pastries, is a type of cookie originated from Cheonan, South Korea. It is also known by the name hodo-gwaja (; which is not the Standard Korean spelling but the name used by Hakhwa walnut cookies, the company that first produced the confection) in and outside Korea.

Rabokki () is a type of tteokbokki (stir-fried rice cakes), with added ramyeon noodles. It is a street food commonly sold in bunsikjip (snack bars). As with other tteokbokki dishes, eomuk (fish cakes) and boiled eggs are a common addition. Cream sauce or Western-style chili sauce may be used instead of gochujang (Korean chili paste).

South Korean pancake

Gukhwa-ppang () is a flower-shaped pastry stuffed with sweetened red bean paste. It is a warm street food sold throughout Korea. It is grilled in an appliance similar to a waffle iron, but with flower-shaped molds.

'''''' () is a Korean dessert based on the Chinese dragon's beard candy. It is popular as street food in Korean streets such as Insadong.

Garae-tteok () is a long, cylindrical tteok (rice cake) made with non-glutinous rice flour. Grilled garae-tteok is sometimes sold as street food. Thinly (and usually diagonally) sliced garae-tteok is used for making tteokguk (rice cake soup), a traditional dish eaten during the celebration of the Korean New Year. The world record of the longest garaetteok was achieved in Dangjin, South Korea in 2018, with .

traditional Korean cuisine

Jjinppang () is a steamed bun, typically filled with red bean paste with bits of broken beans and bean husk. Traditional jjinppang is made of sourdough fermented using the yeast in makgeolli (rice wine), but younger varieties such as hoppang are often made without fermentation. Warm jjinppang is softer than baked breads due to the higher moisture content, but it hardens as it cools. Thus it is recommended to eat while the bun is still hot. Hardened jjinppang can be steamed again before being eaten.

Korean sweet glutinous rice doughnuts

So-tteok so-tteok (), sometimes translated as sausage and rice cakes, is a popular South Korean street food consisting of skewered and fried garae-tteok (rice cakes) and Vienna sausages brushed with several sauces including mustard and spicy gochujang-based sauce. It is a portmanteau as well as a reduplication of sausage () and tteok ().