Get ready to spice up your life with these 20 authentic Korean street food recipes! From the sweet and savory to the spicy and sour, we’ve got you covered. Whether you’re a fan of chewy tteokbokki rice cakes or crispy twigim tempura, there’s something for everyone in this collection of Korean street food favorites.
Tteokbokki (Spicy Rice Cakes) is a classic street food dish that’s easy to make and always a crowd-pleaser. This sweet and spicy treat consists of chewy rice cakes smothered in a tangy gochujang sauce, topped with fish cakes, boiled eggs, and green onions.
Hotteok (Sweet Korean Pancakes) are another popular street food snack that’s perfect for satisfying your cravings. These soft and fluffy pancakes are filled with sweet fillings like honey, cinnamon, or sesame seeds, making them a delicious treat any time of day.
Tteokbokki (Spicy Rice Cakes)
In this beloved Korean dish, chewy rice cakes are stir-fried with a spicy gochujang sauce and mixed vegetables for a sweet and savory treat. Tteokbokki is a popular street food in Korea that’s easy to make at home.
Ingredients:
– 1 cup of tteok (Korean-style rice cakes)
– 2 tablespoons of vegetable oil
– 2 cloves of garlic, minced
– 1 cup of mixed vegetables (e.g. carrots, zucchini, green beans)
– 2 cups of gochujang sauce
– 1 tablespoon of soy sauce
– 1 teaspoon of sugar
– Salt and black pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and sauté until fragrant, about 30 seconds.
3. Add the mixed vegetables and stir-fry until they’re tender-crisp, about 3-4 minutes.
4. Add the rice cakes and stir-fry for 2-3 minutes, breaking them apart with a spatula as needed.
5. In a small bowl, whisk together the gochujang sauce, soy sauce, sugar, salt, and black pepper.
6. Pour the sauce over the rice cakes and vegetables, and stir-fry until everything is well coated.
7. Cook for an additional 2-3 minutes to allow the flavors to meld together.
Cooking Time: 15-20 minutes
Hotteok (Sweet Korean Pancakes)
Savor the sweet and crispy delight of Hotteok, a traditional Korean dessert perfect for any time of day. These sweet pancakes are filled with a mixture of sugar, honey, and sesame seeds, creating a irresistible treat.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– 1/2 cup warm water
– Filling ingredients (see below)
Filling:
– 2 tablespoons sugar
– 1 tablespoon honey
– 1 tablespoon sesame seeds
Instructions:
1. In a large bowl, combine flour, cornstarch, and salt.
2. Gradually add vegetable oil and warm water to form a dough.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Divide the dough into 6-8 portions.
5. Roll out each portion into a thin circle.
6. Place a spoonful of filling in the center, leaving a 1-inch border around it.
7. Fold the dough over the filling to form a triangle or a square shape.
8. Cook Hotteok on a non-stick pan or griddle over medium heat for 2-3 minutes on each side, until crispy and golden brown.
Cooking Time: Approximately 10-12 minutes (depending on the size of your Hotteok)
Korean Fried Chicken
Get ready to experience the bold flavors of Korea with this addictive fried chicken recipe! Crunchy on the outside, juicy on the inside, and infused with a spicy kick.
Ingredients:
– 2 lbs chicken pieces (drumsticks, thighs, wings, breasts)
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup panko breadcrumbs
– 1/4 cup Korean chili flakes (gochugaru)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/4 tsp black pepper
– 2 cups buttermilk
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together flour, cornstarch, panko breadcrumbs, chili flakes, garlic powder, onion powder, salt, and pepper.
2. Pour buttermilk into a separate large bowl.
3. Dip each chicken piece into the buttermilk, then coat in the dry mixture, pressing gently to adhere.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
5. Fry chicken pieces in batches until golden brown and cooked through, about 5-7 minutes per batch.
6. Drain on paper towels and serve immediately.
Cooking Time: About 20-25 minutes total
Gimbap (Korean Seaweed Rice Rolls)
Gimbap is a popular Korean dish that combines the simplicity of sushi with the flavors of kimchi and other savory ingredients. This recipe yields a delicious and easy-to-make snack or meal.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup water
– 1 sheet of dried seaweed (nori)
– Filling ingredients (choose one or more):
+ Sliced vegetables (cucumber, carrot, spinach)
+ Cooked beef or chicken
+ Kimchi (spicy Korean fermented cabbage)
+ Boiled egg
– Salt and sesame oil for seasoning
Instructions:
1. Prepare the rice according to package instructions.
2. Cut the seaweed sheet into desired size for wrapping.
3. Lay a sheet of seaweed flat, with one end facing you.
4. Spread a thin layer of rice onto the seaweed, leaving a 1-inch border at the top.
5. Add your chosen filling ingredients in the middle of the rice.
6. Fold the bottom half of the seaweed up over the filling, then roll the gimbap into a compact shape.
7. Serve with salt and sesame oil for added flavor.
Cooking Time: 10-15 minutes
Bungeoppang (Fish-Shaped Pastry with Red Bean)
Summary: Bungeoppang is a traditional Korean pastry that takes the shape of fish, typically served during special occasions like Seollal (Lunar New Year). This recipe combines crispy dough with sweet and savory red bean filling for a delightful treat.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup vegetable oil
– 1/4 cup water
– Filling ingredients: cooked red beans, sugar, and salt
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Mix together flour and vegetable oil in a bowl until crumbly.
3. Gradually add water to form a dough.
4. Divide the dough into small portions and shape each into a fish form.
5. Fill the center of each fish with cooked red beans, sugar, and salt mixture.
6. Fold the sides of the fish to enclose the filling.
7. Place on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Difficulty Level: Easy
Odeng (Korean Fish Cake Skewers)
Experience the bold flavors of Korea with these crispy and savory fish cake skewers, perfect for snacking or as a side dish. Odeng is a popular street food in Korea, made with fish paste, vegetables, and spices.
Ingredients:
– 1 package of odeng (Korean-style fish cakes), cut into small pieces
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup water
– Vegetable oil for frying
– Optional: chopped green onions, toasted sesame seeds, and/or Gochujang sauce for serving
Instructions:
1. In a bowl, mix together flour, cornstarch, and water to create a paste.
2. Dip each fish cake piece into the paste, coating evenly.
3. Thread 2-3 coated fish cakes onto skewers.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the skewers for 3-4 minutes on each side, until golden brown and crispy.
6. Remove from oil and drain excess oil.
7. Serve hot with your choice of optional toppings.
Cooking Time: About 10-12 minutes total
Twigim (Korean Street-Style Tempura)
Get ready to experience the crispy, savory delight of Twigim, a popular Korean street snack that’s easy to make and fun to eat. This recipe yields a batch of light and airy tempura bits perfect for snacking or serving as an appetizer.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Optional: dipping sauce of your choice (e.g., soy sauce, vinegar, and sugar)
Instructions:
1. In a large bowl, whisk together flour, cornstarch, salt, and pepper.
2. Gradually add soda water to the dry ingredients, stirring until a smooth batter forms.
3. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Using chopsticks or a slotted spoon, carefully drop small amounts of the batter into the hot oil.
5. Fry for 2-3 minutes on each side, or until the Twigim turns golden brown and crispy.
6. Drain excess oil with paper towels and serve immediately.
Cooking Time: 10-12 minutes total
Sundae (Korean Blood Sausage)
Sundae, also known as Korean-style blood sausage, is a popular street food in Korea that’s easy to make and packed with flavor. This recipe will guide you through the process of making this savory treat at home.
Ingredients:
– 500g pork blood
– 200g pork fat
– 100g rice flour
– 1/4 cup chopped scallions
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– Salt and black pepper to taste
Instructions:
1. Mix the pork blood, pork fat, rice flour, scallions, garlic, soy sauce, sugar, salt, and black pepper in a large bowl until well combined.
2. Knead the mixture with your hands for about 10 minutes until it becomes smooth and pliable.
3. Shape the mixture into small cylinders or logs, depending on your preference.
4. Wrap each log tightly in plastic wrap or aluminum foil and twist to seal.
5. Cook the Sundae by boiling for 30-40 minutes, then let cool before serving.
Cooking Time: 30-40 minutes
Eomuk Bokkeum (Stir-Fried Fish Cakes)
A classic Korean comfort food, Eomuk Bokkeum is a flavorful and spicy stir-fry made with fish cakes, vegetables, and a sweet and savory sauce. This easy-to-make dish is perfect for a quick weeknight dinner or a satisfying snack.
Ingredients:
– 1 package of fish cakes (usually found in the frozen food section), thawed
– 2 tablespoons of vegetable oil
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup of mixed vegetables (bell peppers, carrots, zucchini)
– 2 tablespoons of Gochujang (Korean chili paste)
– 2 tablespoons of soy sauce
– 1 tablespoon of sugar
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic and stir-fry until the onion is translucent.
3. Add the mixed vegetables and cook until they are tender-crisp.
4. Cut the fish cakes into small pieces and add them to the skillet. Stir-fry for about 5 minutes, or until the fish cakes are heated through.
5. In a small bowl, whisk together the Gochujang, soy sauce, and sugar. Pour the sauce over the fish cakes and vegetables.
6. Cook for an additional 2-3 minutes, stirring constantly, until the sauce has thickened slightly.
7. Season with salt and pepper to taste.
8. Garnish with chopped green onions and serve hot.
Cooking Time: 15-20 minutes
Gyeranppang (Korean Egg Bread)
Gyeranppang is a popular Korean street food that combines the fluffiness of egg bread with the sweetness of sugar. This simple recipe yields a delicious and crispy-on-the-outside, soft-on-the-inside treat.
Ingredients:
– 2 eggs
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup lukewarm water
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together eggs, flour, cornstarch, sugar, and salt until smooth.
2. Gradually add lukewarm water to the mixture and stir until a thick batter forms.
3. Heat about 2 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Using a ladle, scoop the batter into the oil, forming small balls.
5. Fry for 5-7 minutes on each side, or until golden brown.
6. Remove from oil and place on paper towels to drain excess oil.
Cooking Time: About 10-12 minutes per batch
Enjoy your crispy and delicious Gyeranppang!
Pajeon (Korean Scallion Pancakes)
A classic Korean side dish, Pajeon is a savory pancake filled with the pungency of scallions and the crunch of toasted sesame seeds. This simple recipe yields crispy, flavorful pancakes that pair perfectly with a steaming bowl of noodles or a hearty meal.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/4 cup scallions, chopped (about 4-5 green onions)
– 1/4 cup toasted sesame seeds
– 2 eggs
– 1/2 cup water
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and salt.
2. Add scallions, sesame seeds, eggs, and water. Mix until smooth batter forms.
3. Heat about 1/2 inch (1 cm) of vegetable oil in a non-stick skillet over medium heat.
4. Pour in about 1/4 cup of the batter and cook for 2-3 minutes or until edges start to curl.
5. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
6. Repeat with remaining batter.
Cooking Time: About 15-20 minutes for 4-6 pancakes.
Kimbap with Spicy Mayo
Get ready to level up your kimbap game with this spicy twist! This recipe combines the classic Korean rice and seaweed wrap with the creamy kick of homemade spicy mayonnaise.
Ingredients:
– 1 cup cooked white or brown rice
– 1/2 cup water
– 1 sheet of dried seaweed (nori)
– 1/4 cup vegetable oil
– 1/2 cup diced vegetables (e.g., cucumber, carrot, spinach)
– 1/4 cup spicy mayo ingredients (see below)
– Salt and pepper to taste
Spicy Mayo Ingredients:
– 1/2 cup mayonnaise
– 1 tablespoon Gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1 minced garlic clove
– Salt and pepper to taste
Instructions:
1. Prepare the spicy mayo by mixing all ingredients together in a bowl until smooth.
2. Cook the rice according to package instructions and let it cool.
3. Cut the nori sheet into desired size for wrapping.
4. Assemble the kimbap by spreading a thin layer of spicy mayo on the nori, followed by a scoop of cooked rice and diced vegetables.
5. Fold the nori sheet to form a compact roll and serve immediately.
Cooking Time: 10-15 minutes
Korean Corn Dogs (Gamja Hot Dog)
Experience the sweet and savory fusion of Korean flavors with this crispy corn dog recipe, perfect for snacking or as a fun twist on traditional hot dogs.
Ingredients:
– 4 hot dogs
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1/2 cup grated cheddar cheese (optional)
– 1 egg
– 1/2 cup milk
– Vegetable oil for frying
– Gochujang sauce (Korean chili paste), for serving
– Green onions, for garnish
Instructions:
1. In a bowl, whisk together cornmeal, flour, and grated cheese (if using).
2. In a separate bowl, beat the egg and mix with milk.
3. Dip each hot dog into the egg mixture, then roll in the cornmeal mixture to coat evenly.
4. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Fry the coated hot dogs for 5-7 minutes on each side, or until golden brown and crispy.
6. Drain excess oil and serve hot with gochujang sauce and green onions.
Cooking Time: 15-20 minutes
Dakkochi (Grilled Chicken Skewers)
Dakkochi, a popular Korean street food, is easy to make and packed with flavor. These grilled chicken skewers are perfect for a quick dinner or as an appetizer.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1/4 cup Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 10 bamboo skewers, soaked in water for at least 30 minutes
– Green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, garlic, and sesame oil.
3. Add chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Thread marinated chicken onto skewers, leaving a small space between each piece.
5. Grill skewers for 8-10 minutes per side, or until chicken is cooked through.
6. Serve hot with green onions and toasted sesame seeds if desired.
Cooking Time: 16-20 minutes
Bibimbap in a Cup
Experience the bold flavors of Bibimbap, Korea’s signature rice bowl dish, in a convenient and portable cup. This recipe is perfect for a quick lunch or snack that will transport your taste buds to Seoul.
Ingredients:
– 1/2 cup cooked white rice
– 1/4 cup mixed vegetables (bean sprouts, shredded carrots, diced zucchini)
– 1 tablespoon Gochujang sauce (Korean chili paste)
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1/4 cup chopped kimchi (spicy Korean fermented cabbage)
– 1 hard-boiled egg, sliced
– Salt and pepper to taste
Instructions:
1. In a small bowl, mix cooked rice with Gochujang sauce, soy sauce, and sesame oil.
2. Add mixed vegetables on top of the rice mixture.
3. Place chopped kimchi around the edges of the cup.
4. Arrange sliced egg on top of the kimchi.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Korean Spicy Rice Cake Skewers
A flavorful twist on traditional Korean street food, these spicy rice cake skewers are perfect for a quick and easy snack or appetizer.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 teaspoon Korean chili flakes (gochugaru)
– 2 tablespoons vegetable oil
– 20-25 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. In a large bowl, combine cooked rice, flour, salt, and baking powder. Mix well until combined.
2. Add chili flakes and mix until the rice mixture is evenly coated.
3. Cut the mixture into small pieces, about the size of a pea.
4. Thread 5-6 pieces of rice cake onto each skewer, leaving a small space between each piece.
5. Heat vegetable oil in a large skillet or wok over medium-high heat. When hot, add the skewers and cook for 2-3 minutes on each side, until crispy and golden brown.
6. Remove from heat and serve immediately.
Cooking Time: 10-12 minutes
Jjinppang (Steamed Red Bean Buns)
Jjinppang is a popular Korean dessert that combines the comfort of soft, fluffy buns with the sweetness of red bean paste. This simple recipe yields a delicious and authentic treat.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup warm water
– 1/4 teaspoon instant yeast
– 1/4 teaspoon salt
– 1/2 cup red bean paste (prepared or store-bought)
– Vegetable oil for brushing
Instructions:
1. In a large mixing bowl, combine flour and yeast. Gradually add warm water to form a dough. Knead for 10 minutes until smooth.
2. Divide the dough into 6-8 equal pieces. Roll each piece into a ball and flatten slightly.
3. Place a tablespoon of red bean paste in the center of each dough circle. Fold the dough over the filling, forming a bun shape.
4. Brush the tops with vegetable oil and let steam for 15 minutes using a bamboo steamer or a heatproof plate.
5. Serve warm or at room temperature.
Cooking Time: 15 minutes
Korean Tornado Potato
Experience the crispy outside and fluffy inside of Korean-style potato tornado with this easy-to-make recipe.
Ingredients:
– 2-3 large potatoes
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegetable oil
– 1 egg, beaten (for egg wash)
– Sesame seeds or chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wash and dry the potatoes.
3. Cut each potato into 8-10 wedges, then cut each wedge in half lengthwise to create a “tornado” shape.
4. In a bowl, mix flour, salt, and pepper. Toss potato tornadoes with the flour mixture until evenly coated.
5. Dip each potato tornado in beaten egg for an egg wash.
6. Heat vegetable oil in a deep frying pan or a deep fryer to 350°F (175°C).
7. Fry potato tornadoes in batches for 3-4 minutes, or until golden brown.
8. Drain excess oil on paper towels and serve hot with sesame seeds or chopped green onions if desired.
Cooking Time: Approximately 15-20 minutes
Mandu (Korean Dumplings)
Get ready to delight your taste buds with these classic Korean dumplings! Mandu is a popular snack or appetizer made with a mixture of ground meat and vegetables wrapped in a thin dough wrapper.
Ingredients:
– 1 package of mandu wrappers (usually found in the frozen food section)
– 1/2 pound ground beef
– 1/4 cup finely chopped kimchi
– 1/4 cup chopped scallions
– 1/4 cup soy sauce
– 1/4 cup sesame oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine ground beef, kimchi, scallions, soy sauce, sesame oil, and garlic. Mix well until all the ingredients are fully incorporated.
2. Lay out a mandu wrapper on a flat surface. Place about 1 tablespoon of the meat mixture in the center of the wrapper.
3. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the dumpling.
4. Repeat with the remaining wrappers and filling.
5. Cook Mandu by steaming or boiling for 10-15 minutes, or pan-frying for 2-3 minutes per side.
Cooking Time: 10-15 minutes (steaming/boiling) or 6-8 minutes (pan-frying)
Korean Cheese Buldak (Spicy Cheese Chicken)
Get ready to ignite your taste buds with this spicy and creamy Korean-inspired dish!
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tbsp Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 1 tsp garlic, minced
– 1/4 cup Korean chili flakes (gochugaru)
– 1/2 cup cream cheese, softened
– 1/2 cup shredded mozzarella cheese
– 2 green onions, thinly sliced
– Salt and black pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, garlic, and chili flakes.
3. Add chicken to the marinade and toss to coat. Let it sit for at least 30 minutes.
4. Bake chicken in the preheated oven for 20-25 minutes or until cooked through.
5. In a separate pan, melt cream cheese over medium heat.
6. Stir in mozzarella cheese until melted and smooth.
7. Combine cooked chicken with the cheese sauce and toss to coat.
8. Garnish with green onions and serve hot.
Cooking Time: 45-50 minutes
Summary
Get ready to spice up your culinary game with these 20 authentic Korean street food recipes! From classic Tteokbokki (spicy rice cakes) and Hotteok (sweet Korean pancakes) to innovative creations like Korean Corn Dogs and Mandu (Korean dumplings), this article has got you covered. Discover the bold flavors and vibrant ingredients that make Korean cuisine so beloved, and treat your taste buds to a journey across the streets of Seoul.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
