Archive for the ‘Korean’ Category

So, I’ve been trying to think of a way to present the rest of my photos of the yummy street foods to be found in Korea, and decided to do a massive post 🙂

Here we go!

First stop, the popular all in one corn dog! That’s right, a hot dog battered, then rolled in chopped french fries, and then deep fried. So crunchy and delicious, your mouth and arteries will sing at once ^^;; Really, it’s a pretty tasty snack, just make sure to slather on some ketchup.

Next up, the waffle sandwich! Freshly made thin (not Belgian style) waffle slathered with your choice of butter, jam, peanut butter, chocolate or honey (or a mix of everything!), and folded in half. I’m sure I was not the only girl craving a waffle after watching Coffee Prince (커피프린스 1호점) ^_^

Last stop is the snack booth! Hopefully there is a friendly ajusshi or ajumma manning this pick-a-mix of crunchy snacks. Everything from salty and sweet  rice crackers to fried dough snacks, and flavored nuts. If you are lucky, you might even get a couple scoops of extras as a “service” 😀

Pusan, South Korea


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Haemul Sujebi 해물 수 제비 is a seafood soup with sujebi, dough flakes made of wheat, with fresh clams, fish, egg  and seaweed, topped with a sprinkle of roasted sesame seeds.

It isn’t anything fancy or rare in Pusan. In fact you can probably find it at any restaurant that also serves noodles. It’s a comfort food, something warm, savory and deeply flavorful. I am not a huge fan of ramen or ramyeon, but something about sujebi is just perfect after a week filled with grilled meat and fried heavy foods (and more than my fair share of soju >_<)

Pusan, South Korea

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Happy 2010! I can’t believe that another year has flown by so quickly. Foodwise, winter usually makes me think of baked goods and thick soups, fresh tea and oatmeal, you know, warming foods to chase away the cold that seeps into my uninsulated apartment and has taken over school hallways. >_<

For some reason, all I can think about today is this perfect skewer of sweet strawberries and grapes, dipped in molten red sugar and left to harden in the winter air of a Pusan street market. Candied fruit seems like an unlikely thing to associate with winter, but they make a regular appearance in Japan and China, as well as South Korea. In Japan, tiny apples and plums covered in hard sugar, or apricots and mikan in soft mizuame pop up at winter festivals on New Year’s Eve. In China, you can find tanghulu , the traditional sugar covered hawthorn fruit and foot long skewers of candied fruit from strawberries to kiwi and bananas, wrapped in a thin layer of rice paper to keep them from sticking to each other.

Since the ingredients of a candied fruit skewer are  just fruit, sugar and usually a dash of food coloring, it tastes sweet and fruity…but mostly just sweet. The draw for me is not the flavor so much as it is the texture. The crunch as you bite through the layer of hard sugar into the soft fruit is kind of addicting, and even as you complain that it is too sweet, or that the sugar has stuck in your teeth, you find yourself wanting another skewer the next time you walk past the stall.

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Hotteok is a crispy pan fried pastry filled with a mix of brown sugar, peanuts, sesame seeds and cinnamon that turns into a molten syrup as it is is cooked on a open griddle. Usually they are served just as they are, pinched between a small sheet of thin cardboard, and eaten very carefully to avoid wasting any of the escaping sugary filling.

This is a “healthy” hotteok. Well, as healthy as any sugar filled fried snack can be 🙂
The filling includes green tea and black sesame, and is topped with ground soybeans, sunflower seeds, pumpkin seeds, and ground peanuts. Yum! I couldn’t wait for it to cool down, and bit into it while it was still steaming, and managed to singe my tongue.
You know what you are eating is good when you continue chewing through the pain 😀 The doughy outside reminds me of elephant ears or you tiao.
The paper cup definitely helps catch any runaway syrup, and the sweet sugar and nuts are perfect with the mellow crunch of the chewy outside. Just let it cool off a bit before biting in, but I won’t judge if you can’t wait. I didn’t 😉

hotteok stall @ Insadong, Seoul, South Korea

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Korea Week : Mandu Love

Mandu are Korean style dumplings, similar to potstickers or gyoza. There was this amazing mandu shop in Pusan on the way to our hostel. It seemed like no matter if we were up at 6am or coming back at 1 am, the little shop was always open. In the morning, you could see the owner making mandu skin and being heckled by the ajummas, and at night the steam from the cooking mandu would surround the entire shop. I’ve had mandu before, both the frozen kind from Paldo World, and in other shops in Korea, but none of them could compare to these mandu. Eash little mandu is stuffed to almost bursting, and half the time the dumplings were being made right in front of us by the friendly owner, using house made skin and filling. We managed to stop in and try a new kind of mandu every day we were in Pusan, regardless of how full we were.

My favorites were the garlic mandu, steaming hot and served with a splash of black vinegar. We also got to try the owner’s specialty, cheese mandu. They are open faced mandu, topped with melty cheese, peas, corn, and a little ketchup.
I don’t suppose I could convince someone to open a little mandu shop here in Yamanashi?

Pusan, South Korea

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Pat Bing Su is a Korean style shaved ice, with a variety of toppings. This huge 3 person pat bing su (served in a Pyrex cup <3) we found in Sinchon starts with  layer of sweet red bean paste, topped with shaved ice, soft serve ice cream, bananas, pineapple, watermelon, cherry tomatoes, and a little sprinkle of chocolate powder.

I love shaved ice in whatever form, and this was really interesting to eat. Watermelon and cherry tomatoes are two fruits that I have never seen in shaved ice before. I’m still feeling a little undecided about the tomatoes, but the watermelon was surprisingly refreshing and delicious.

@Sinchon, Seoul, South Korea

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bibimbap kyuushoku

Friday’s lunch, my favorite, bibimbap!

Clockwise from the top:

bibimbap: sadly without kochujang to spice it up, but still delicious. lightly pickled bean sprouts, carrots and greens, marinated stir fried pork, and julienned egg crepe on steamed rice.

commercially made Japanese style shrimp shumai ( 賣)
Japanese shumai contain a starchy shrimp paste filling, versus a shrimp and meat filling that is more common in Chinese style shumai.

Wakame soup with enoki and shiitake mushrooms.

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