Not only famous for its Korean dramas, Korea is also famous for Korean street food. The following are Korean street food recipes that you can cook at home.

Popular Korean Street Food Recipes

Quoting from various page sources, here is a Korean Street Food Recipes:

1. Tteokbokki (Korean Spicy Rice Cakes)

Ingredients Tteokbokki (Popular Korean Street Food):

  • 3 cups water or anchovy stock/dashi
  • 400 g rice cake thawed if frozen
  • 2 sheets Korean fish cake defrosted and cut in bite-sized pieces
  • 2 green onion cut into 2-inch lengths
  • 2 soft-boiled eggs optional
  • 2 tbsp Gochugaru (Korean chili powder) more or less to taste
  • 2 tbsp sugar
  • 3 cloves garlic minced
  • 2 1/2 tbsp soy sauce
  • 2 tbsp honey rice syrup or corn syrup
  • 3 tbsp Gochujang (Korean red chili paste)
Korean Street Food Recipes

How to cook:

  • Mix all sauce substances collectively in a small bowl. Set aside.
  • Bring water to a boil over medium heat. Add rice desserts and sauce. Stir across the skillet to combine, and boil for approximately 8-10 mins till the sauce is thickened.
  • Add fish cake, inexperienced onion, and eggs, and prepare dinner dinner for every other 2-3 mins. Serve right away and enjoy your popular korean street food!

2. Dakgangjeong (Sweet Crispy Korean Fried Chicken)

Ingredients Dakgangjeong (Korean Street Food Recipes):

  • 500 gram chicken thigh filet
  • 150 grams of fried chicken flour / all-purpose crispy fried flour
  • 30 grams of cornstarch
  • 1 egg
  • tsp curry powder
  • 150 – 200 ml of ice water (use as needed)
  • Cooking oil
  • 3 tbsp gochujang (Korean red chili paste)
  • 3 tbsp tomato sauce
  • 6 tbsp corn syrup / 4 tbsp sugar
  • 2 tbsp Korean soy sauce
  • 3 tbsp water
  • 2 green chilies, thinly sliced
  • 2 cloves garlic, finely chopped
  • 60 grams coarsely chopped roasted peanuts
  • 2 tbsp cooking oil
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How to cook Dakgangjeong (Korean Street Food Recipes):

  • Clean the chicken, cut into one bite size dice
  • Mix all-purpose flour with cornstarch, making sure there are no lumps.
  • Add the eggs, curry powder and ice water little by little while stirring, until the consistency is thick. Make sure there are no lumps.
  • Put the chicken in the mixture, mix well, until all the pieces of chicken are completely covered.
  • Heat the oil over medium heat.
  • Once hot, add the chicken pieces one by one, don’t overfill so that the oil temperature doesn’t drop drastically (can cause the chicken to sluggish),
  • After it is light yellow in color and the dough has set, remove the chicken (no need to cook until it is cooked because it will be fried twice). Continue until all the chicken is used up.
  • Do a second frying pan, heat the oil again over high heat. Once hot, add the half-cooked chicken again. Remember not to overfill so that the temperature is maintained.
  • When it is slightly golden brown, and the flour is perfectly crispy, remove the chicken and drain.
  • Frying the chicken twice with this frying process will make it crispier and last longer.
    Mix all ingredients except garlic, green chilies and peanuts.
  • In a frying pan, heat oil, medium heat, add garlic, saute until fragrant (don’t burn).
  • After fragrant, add the sauce mixture, stir well, cook until thickened.
  • Enter the fried chicken, stir well until the sauce covers all the surface of the fried chicken.
  • Add green chilies and peanuts, mix again until everything is well mixed.
  • After that, dakgangjeong is ready to be served Dakgangjeong (Korean Street Food Recipes).
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3. Bungeoppang (Korean Fish Shaped Pastry)

Ingredients Bungeoppang (Korean Street Food Dessert):

  • 150 grams of medium protein flour
  • Sugar 2 tablespoons
  • Baking soda 1⁄2 teaspoons
  • Salt 1⁄2 teaspoons
  • Water 170 ml
  • 250 grams red beans (canned)
  • Sugar 2 tablespoons
  • Vanilla extract 1⁄8 teaspoons
  • Water 2 teaspoons
Korean Street Food Recipes

How to cook Bungeoppang (Korean Street Food Dessert):

  • Strain the canned red beans, remove the skin and then puree.
  • Boil red beans using low heat, add vanilla extract and powdered sugar. Cook until thickened for three minutes, remove and set aside to cool.
  • Combine flour, sugar, baking soda, and salt, add water little by little while stirring until all ingredients are well mixed.
  • Heat the fish cake mold, grease the mold with margarine, then pour the dough into the mold as much as one-third of the way (don’t make it full).
  • Cook for two minutes, add a tablespoon of red bean paste filling, then close the mold.
  • Flip the mold over, cook for another two to three minutes.
  • Remove and enjoy your Bungeoppang (Korean Street Food Dessert).

4. Eomuk Bokkeum (Stir-fried Fish Cake)

Ingredients Eomuk Bokkeum (Korean Street Food Recipes):

  • 8 ounces eomuk (어묵), fish cake (about 4 sheets)
  • 1/4 medium onion
  • 1 teaspoon minced garlic
  • 1/2 scallion
  • 1 red chili pepper (or 1/4 red bell pepper) (or 1/2 carrot)
  • 1 green chili pepper (or 1/4 green bell pepper)
  • oil for stir-frying
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine (or mirin)
  • 1 tsp sugar (or two teaspoons if you like it sweeter)
  • pinch black pepper
  • 2 – 3 tsp gochugaru (Korean red chili pepper flakes) – only for the spicy version
Korean Street Food Recipes

How to cook Eomuk Bokkeum (Korean Street Food Recipes):

  • Bring a medium pot of water to a boil and flip the warmth off. Plunge the fish cake for 30 seconds.
  • Drain and cool. This step eliminates extra oil and softens the fish cake, however you could bypass it in case you want.
  • Cut the fish cake into chunk length pieces. Thinly slice the veggies.
  • Heat a non-stick pan with 2 tablespoons of oil over medium excessive heat.
  • Add the garlic, onion, and scallions, and prepare dinner dinner for a minute.
  • Reduce the warmth to medium. Add the fish cake and chili peppers, and stir-fry for approximately 1 minute.
  • Add the sauce components over the fish cake and veggies.
  • Stir nicely, and prepare dinner dinner till the sauce is nicely allotted and absorbed and the fish cake and veggies are tender, approximately 1 minute. Enjoy your Eomuk Bokkeum (Korean Street Food Recipes).
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5. Bingsu

Ingredients Bingsu (Korean Street Food Dessert):

  • 250 grams ice cubes
  • 1/4 cup mango
  • 1/4 cup strawberry
  • 1 scoops vanilla ice cream
  • 2 tablespoon powdered sugar
  • 1/4 cup kiwi
  • 1/3 cup and 1 and 3/4 teaspoon mixed berries
Korean Street Food Recipes

How to cook Bingsu (Korean Street Food Dessert):

  • Firstly, upload the frozen berries to a pan. Add four tbsp water and maintain on medium heat.
  • Once the aggregate involves a boil, upload sugar and blend nicely. Mash the berries nicely to make a paste.
  • Let it prepare dinner dinner for some greater mins till it bureaucracy a syrup.
  • Now vicinity the shaved ice balls in separate bowls. Place the diced fruits- mango, kiwi and strawberries on the perimeters of the shaved ice ball.
  • Lastly, upload one scoop of ice cream to every bowl and pour the berry sauce on top. Your Bingsu bowl is prepared to be served. Enjoy your Bingsu (Korean Street Food Dessert).

That’s Korean Street Food Recipes that you must try, besides having health benefits, it also has a unique taste.

Other recipes you might be interested in trying: 15 Popular Japanese Street Food