Get ready to spice up your life with the bold and flavorful world of Korean street food! From sweet treats like bingsu (Korean shaved ice dessert) to savory dishes like tteokbokki (spicy rice cakes), Korean cuisine is known for its vibrant flavors and bold spices. And what better way to experience it than by diving into the authentic recipes that fuel the bustling streets of Seoul? In this article, we’ll be exploring 20 mouth-watering spicy Korean street food recipes that will leave you craving more. From classic favorites like hotteok (Korean sweet pancakes) and gimbap (Korean seaweed rice rolls), to innovative twists on old favorites like korean fried chicken and kimchi jeon (kimchi pancakes), we’ve got the ultimate guide to spicy Korean street food.
Tteokbokki (Spicy Rice Cakes)
Get ready for a flavorful and spicy Korean dish that combines chewy rice cakes with a sweet and savory sauce. This popular street food is easy to make at home and perfect for any occasion.
Ingredients:
– 200g tteok (Korean rice cakes)
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons sugar
– 1/4 cup water
– Salt and black pepper to taste
– Optional: boiled egg slices, green onions, and toasted sesame seeds for garnish
Instructions:
1. Cook the tteok according to package instructions or boil for 10-15 minutes.
2. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened.
3. Add Gochujang, soy sauce, sugar, and water. Stir well to combine.
4. Add cooked tteok and stir to coat with the sauce. Cook for 5-7 minutes or until heated through.
5. Season with salt and black pepper to taste.
Cooking Time: 20-25 minutes
Hotteok (Korean Sweet Pancakes)
Hotteok are a popular Korean street food that can be enjoyed as a snack or dessert. These sweet pancakes are filled with a mixture of sugar, honey, and cinnamon, giving them a unique flavor.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– Filling ingredients (see below)
– Vegetable oil for frying
Filling:
– 1 tablespoon sugar
– 1 tablespoon honey
– 1/4 teaspoon cinnamon powder
Instructions:
1. In a large bowl, whisk together flour and salt.
2. Gradually add warm water to form a smooth batter.
3. Heat a small non-stick pan or a regular pan coated with vegetable oil over medium heat.
4. Using a ladle, pour about 1/4 cup of the batter into the pan.
5. Spread the batter evenly to form a thin pancake.
6. Place 1-2 tablespoons of the filling mixture in the center of the pancake.
7. Fold the pancake in half to enclose the filling.
8. Cook for 2-3 minutes or until the bottom is golden brown.
9. Flip and cook for an additional 1 minute.
10. Serve hotteok warm, dust with powdered sugar if desired.
Cooking Time: About 5-7 minutes per batch
Korean Fried Chicken
Get ready to spice up your fried chicken game with this addictive Korean-inspired recipe! Crunchy on the outside, juicy on the inside, and packed with bold flavors, you’ll be hooked from the first bite.
Ingredients:
– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup Korean chili flakes (gochugaru)
– 1/4 cup granulated sugar
– 2 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup buttermilk
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together flour, cornstarch, chili flakes, sugar, garlic powder, onion powder, salt, and pepper.
2. Pour in the buttermilk and mix until a thick batter forms.
3. Dip chicken pieces into the batter, coating evenly.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
5. Fry chicken for 5-7 minutes or until golden brown, flipping halfway through.
6. Drain on paper towels and serve immediately.
Cooking Time: About 15-20 minutes total
Gimbap (Korean Seaweed Rice Rolls)
Gimbap is a popular Korean dish that combines flavorful rice, vegetables, and sometimes meat or egg, all wrapped up in a crispy seaweed sheet. This simple recipe yields a delicious and satisfying snack or light meal.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup water
– 1/4 cup chopped cucumber
– 1/4 cup chopped carrots
– 1/4 cup chopped spinach
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1 sheet of dried seaweed (nori)
– Optional: 1/4 cup diced cooked chicken or beef, or 1 egg, beaten
Instructions:
1. Prepare the rice according to package instructions.
2. In a small bowl, mix together soy sauce and sesame oil.
3. Lay a sheet of seaweed flat on a clean surface.
4. Place about 1/2 cup of cooked rice along the center of the seaweed.
5. Add your choice of optional ingredients (if using).
6. Top with chopped vegetables.
7. Fold the bottom half of the seaweed up over the filling, then roll up the gimbap tightly.
8. Repeat for additional rolls.
Cooking Time: 10-15 minutes
Bungeoppang (Fish-Shaped Pastry with Red Bean)
Bungeoppang, a traditional Korean pastry, is shaped like fish and filled with sweet red bean paste. This delightful treat is perfect for snacking or as a dessert.
Ingredients:
– 1 package of puff pastry (thawed)
– 1/2 cup of sweet red bean paste
– 1 egg, beaten (for brushing pastry)
– Confectioner’s sugar (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry on a floured surface to about 1/8 inch thickness.
3. Cut out fish-shaped pieces from the pastry, using a cookie cutter or a knife.
4. Place a small spoonful of red bean paste in the center of each piece.
5. Fold the pastry over the filling and press edges together to seal.
6. Brush the tops with beaten egg for a golden glaze.
7. Bake for 20-25 minutes, or until the pastry is puffed and golden.
8. Dust with confectioner’s sugar (optional) before serving.
Cooking Time: 20-25 minutes
Odeng (Korean Fish Cake Skewers)
Get ready for a flavorful and fun twist on traditional fish cakes! Odeng, or Korean-style fish cake skewers, are a popular street food in Korea that’s easy to make and perfect for snacking.
Ingredients:
– 1 package of Korean-style fish cakes ( Odeng)
– 10-12 bamboo skewers
– Vegetable oil for frying
– Optional: soy sauce, chopped green onions, toasted sesame seeds for garnish
Instructions:
1. Cut the fish cakes into small cubes.
2. Thread 3-4 pieces of fish cake onto each skewer.
3. Heat about 1/2 inch (1 cm) of vegetable oil in a deep frying pan over medium-high heat.
4. When the oil is hot, add the skewers and fry for 2-3 minutes on each side, until golden brown.
5. Remove the skewers from the oil with a slotted spoon and drain excess oil on paper towels.
6. Serve hot and garnish with soy sauce, chopped green onions, and toasted sesame seeds if desired.
Cooking Time: 10-12 minutes
Twigim (Korean Street-Style Tempura)
Savor the crispy, savory goodness of Twigim, a popular Korean street food that’s perfect for snack time or as a side dish. This recipe brings you closer to experiencing the authentic flavors and textures of this beloved treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup water
– Vegetable oil for frying
– 1 cup mixed vegetables (e.g., carrots, zucchini, green beans, mushrooms)
– Salt and black pepper to taste
– Optional: additional seasonings such as garlic powder or sesame seeds
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and water until smooth.
2. Dip mixed vegetables into the batter, making sure they’re fully coated.
3. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Fry battered vegetables for 2-3 minutes on each side, or until golden brown and crispy.
5. Remove Twigim from oil with a slotted spoon and drain excess oil on paper towels.
6. Season with salt, black pepper, and any additional seasonings you like.
Cooking Time: Approximately 10-12 minutes total (including preparation time)
Pajeon (Korean Scallion Pancakes)
Pajeon is a popular Korean dish that combines the savory flavors of scallions, garlic, and soy sauce with crispy pancake batter. This recipe yields 4-6 delicious pancakes that are perfect for snacking or serving as an appetizer.
Ingredients:
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup scallions, chopped
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup water
– Vegetable oil for frying
Instructions:
1. In a bowl, whisk together flour, cornstarch, and salt.
2. Add scallions, garlic, and pepper to the bowl. Mix well.
3. Gradually add water to the mixture, stirring until smooth.
4. Heat 1-2 tablespoons of vegetable oil in a non-stick skillet over medium heat.
5. Pour 1/4 cup of batter into the skillet and spread evenly.
6. Cook for 2-3 minutes or until edges start to curl.
7. Flip and cook for another 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes per batch
Eomuk Bokkeum (Stir-Fried Fish Cakes)
A popular Korean street food, Eomuk Bokkeum is a flavorful and spicy stir-fry made with fish cakes, vegetables, and a sweet and sour sauce. This recipe serves 2-3 people.
Ingredients:
– 4 fish cakes (homemade or store-bought)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (green, red, and yellow), sliced
– 2 tablespoons gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons sugar
– 1 tablespoon rice vinegar
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the bell peppers; cook until tender, about 4-5 minutes.
4. Cut the fish cakes into bite-sized pieces and add to the skillet.
5. In a small bowl, whisk together gochujang, soy sauce, sugar, and rice vinegar.
6. Pour the sauce over the fish cakes and vegetables; stir-fry for an additional 2-3 minutes or until the sauce has thickened slightly.
7. Season with salt and pepper to taste.
8. Garnish with green onions and toasted sesame seeds, if desired.
Cooking Time: 15-20 minutes
Gyeranppang (Korean Egg Bread)
Gyeranppang is a popular Korean street food, also known as egg bread or custard bread. This sweet and fluffy treat is made with eggs, flour, and sugar, giving it a light and airy texture.
Ingredients:
– 3 large eggs
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup milk
– 2 tablespoons unsalted butter, melted
– Confectioners’ sugar (optional)
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together eggs, flour, sugar, and salt until smooth.
3. Gradually add in milk, whisking until fully incorporated.
4. Pour the mixture onto the prepared baking sheet.
5. Drizzle melted butter over the top.
6. Bake for 25-30 minutes or until the edges are golden brown.
7. Remove from oven and let cool slightly before dusting with confectioners’ sugar (optional).
Cooking Time: 25-30 minutes
Korean Corn Dog (Gamja Hot Dog)
Get ready to try a unique twist on the classic hot dog! This Korean-inspired corn dog, known as Gamja Hot Dog, combines crispy cornmeal batter with savory hot dogs and spicy Gochujang sauce.
Ingredients:
– 4 hot dogs
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup water
– Vegetable oil for frying
– Gochujang sauce (store-bought or homemade)
– Optional toppings: chopped green onions, toasted sesame seeds, and crispy garlic
Instructions:
1. In a bowl, whisk together flour, cornmeal, salt, and baking powder.
2. Gradually add water to form a thick batter.
3. Dip each hot dog into the batter, coating evenly.
4. Fry coated hot dogs in hot oil (350°F) for 5-7 minutes or until golden brown.
5. Drain excess oil on paper towels.
6. Serve hot dogs with Gochujang sauce and your choice of toppings.
Cooking Time: 15-20 minutes
Mandu (Korean Dumplings)
Mandu are a staple in Korean cuisine, served as an appetizer or side dish. This simple recipe yields tender and flavorful dumplings filled with a savory mixture of pork, kimchi, and spices.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup warm water
– 1/4 teaspoon salt
– Filling ingredients (see below)
– Vegetable oil for frying
Filling:
– 1 pound ground pork
– 1/2 cup kimchi, chopped
– 1 tablespoon soy sauce
– 1 tablespoon Gochujang (Korean chili paste)
– 1 clove garlic, minced
– Sesame oil and chopped green onions for garnish
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add warm water to form a dough.
3. Knead the dough for 5-7 minutes until smooth.
4. Divide the dough into small balls (about the size of a golf ball).
5. Roll out each ball into a thin circle.
6. Place a tablespoon of filling in the center and fold the dough over, forming a half-moon shape.
7. Seal the edges by pressing with your fingers or a fork.
8. Cook Mandu by pan-frying with vegetable oil until golden brown (about 3-4 minutes per side). Serve hot.
Cooking Time: 10-12 minutes
Bibimbap (Mixed Rice Bowl)
Bibimbap, which translates to “mixed rice,” is a popular Korean dish that combines warm rice with an assortment of vegetables, meat (usually beef), and a fried egg. This simple recipe brings together the flavors and textures of Korea in one delicious bowl.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup beef strips (sirloin or ribeye)
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 onion, thinly sliced
– 2 cups mixed vegetables ( bean sprouts, zucchini, carrots, mushrooms)
– 1 egg
– 1 teaspoon Gochujang (Korean chili paste)
– Salt and pepper to taste
– Optional: kimchi, pickled ginger, or other garnishes
Instructions:
1. Cook rice according to package instructions.
2. Marinate beef in soy sauce, sesame oil, and a pinch of salt for at least 30 minutes.
3. Heat a non-stick pan with a little oil and cook the beef until browned. Set aside.
4. In the same pan, cook the onion and mixed vegetables until tender.
5. Fry an egg in the same pan and set aside.
6. Assemble the bibimbap by placing cooked rice in a bowl, adding the beef, vegetables, and egg on top.
7. Drizzle with Gochujang and season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Japchae (Stir-Fried Glass Noodles)
This classic Korean dish is a staple at many tables, and for good reason – the sweet potato starch noodles are stir-fried to perfection with savory vegetables and a hint of sweetness. Japchae makes for a quick and easy meal that’s perfect for any time of day.
Ingredients:
– 200g sweet potato starch noodles (dangmyeon)
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mushrooms (button or cremini), sliced
– 1 cup spinach leaves
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– Salt and pepper to taste
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. Heat the oil in a wok or large skillet over medium-high heat.
3. Add the onion and garlic; stir-fry until the onion is translucent.
4. Add the mushrooms and spinach; cook until the mushrooms release their liquid and the spinach wilts.
5. Add the cooked noodles, soy sauce, and sugar. Stir-fry for 2-3 minutes to combine.
6. Season with salt and pepper to taste.
7. Garnish with sesame seeds and chopped green onions if desired.
Cooking Time: 15-20 minutes
Kimchi Jeon (Kimchi Pancakes)
Kimchi Jeon is a popular Korean street food that combines the spicy kick of kimchi with the crispy texture of a pancake. This recipe is a simple and flavorful take on this beloved dish.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons cornstarch
– 1/2 cup kimchi, chopped (spicy or mild to taste)
– 1/4 cup water
– 1 egg, beaten
– Vegetable oil for frying
– Salt to taste
– Optional: green onions and toasted sesame seeds for garnish
Instructions:
1. In a bowl, whisk together flour and cornstarch.
2. Add chopped kimchi, water, and beaten egg to the bowl. Mix until a thick batter forms.
3. Heat a non-stick pan or a cast-iron skillet with about 1/4 inch of vegetable oil over medium-high heat.
4. Using a ladle, pour about 1/4 cup of the batter into the pan.
5. Cook for 2-3 minutes on each side, until the pancake is crispy and golden brown.
6. Serve hot with salt to taste, and optional green onions and toasted sesame seeds.
Cooking Time: 8-10 minutes
Korean BBQ Skewers
Korean BBQ Skewers: A flavorful fusion of sweet and savory, these skewers are perfect for a quick and easy meal or as an appetizer.
Ingredients:
– 1 lb beef (such as ribeye or sirloin), cut into 1-inch pieces
– 1/2 cup Gochujang (Korean chili paste)
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 1 tsp garlic, minced
– 1 tsp ginger, grated
– 10-12 bamboo skewers
– Optional: green onions and toasted sesame seeds for garnish
Instructions:
1. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, rice vinegar, garlic, and ginger.
2. Add the beef pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat.
4. Thread the marinated beef onto the skewers, leaving a small space between each piece.
5. Grill the skewers for 8-10 minutes per side, or until cooked to desired level of doneness.
6. Serve hot with optional garnish.
Cooking Time: 16-20 minutes
Sundae (Korean Blood Sausage)
Sundae, a popular Korean street food, is a flavorful and savory blood sausage dish that’s perfect for a quick snack or light meal. In this recipe, we’ll show you how to make a delicious sundae with a sweet and spicy twist.
Ingredients:
– 1 pound pork blood
– 1/2 cup rice flour
– 1/4 cup water
– 1/4 cup Korean chili flakes (gochugaru)
– 1/4 cup soy sauce
– 2 tablespoons sugar
– 2 cloves garlic, minced
– 1/4 cup chopped scallions, for garnish
Instructions:
1. Mix pork blood, rice flour, and water together until well combined.
2. Add chili flakes, soy sauce, sugar, and garlic to the mixture. Stir until smooth.
3. Cook sundae over medium heat, stirring constantly, until it thickens slightly (about 5 minutes).
4. Serve warm or at room temperature, garnished with chopped scallions.
Cooking Time: 5-7 minutes
Bingsu (Korean Shaved Ice Dessert)
Beat the heat with this refreshing Korean dessert, Bingsu! This sweet treat is a perfect way to cool down on a hot summer day.
Ingredients:
– 2 cups of shaved ice
– 1 cup of sweetened red bean paste (patbingsu)
– 1/2 cup of whipped cream
– 1/4 cup of chopped pine nuts
– 1 tablespoon of honey
– Fresh fruit (optional)
Instructions:
1. Start by preparing the shaved ice according to package instructions or using an ice shaver.
2. In a small bowl, mix together the red bean paste and honey until well combined.
3. Spoon the red bean mixture over the shaved ice in a large bowl.
4. Top the red bean mixture with whipped cream and sprinkle with chopped pine nuts.
5. Garnish with fresh fruit of your choice, if desired.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes (excluding preparation time)
Goguma Mattang (Candied Sweet Potatoes)
Goguma Mattang is a popular Korean side dish that combines the natural sweetness of sweet potatoes with a crunchy, caramelized coating. This simple recipe yields a deliciously sweet and crispy treat perfect for snacking or serving alongside your favorite meals.
Ingredients:
– 2 large sweet potatoes, peeled and cut into 1-inch cubes
– 1/4 cup granulated sugar
– 1/4 cup water
– 1 tablespoon soy sauce (optional)
– Pinch of salt
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine sweet potato cubes and sugar.
3. Add water and soy sauce (if using); toss until the sweet potatoes are evenly coated.
4. Line a baking sheet with parchment paper; arrange the sweet potato cubes in a single layer.
5. Bake for 20-25 minutes or until the sweet potatoes are tender and caramelized, flipping halfway through.
6. Remove from oven; sprinkle with salt to taste.
7. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Dakkochi (Korean Chicken Skewers)
Experience the bold flavors of Korean street food with these mouthwatering chicken skewers, marinated to perfection and grilled to a tender crisp.
Ingredients:
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 1/4 cup chopped green onions for garnish
– Wooden skewers, soaked in water
Instructions:
1. In a large bowl, whisk together Gochujang, soy sauce, brown sugar, garlic, and sesame oil.
2. Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat. Thread marinated chicken onto skewers, leaving a small space between each piece.
4. Grill skewers for 8-10 minutes per side, or until the chicken is cooked through and slightly charred.
5. Garnish with chopped green onions and serve immediately.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your life with these 20 authentic Korean street food recipes! From spicy rice cakes and sweet pancakes to crispy fried chicken and savory dumplings, this collection has something for every taste bud. Discover classic dishes like tteokbokki, hotteok, and gimbap, as well as lesser-known treats like bungeoppang and twigim. Whether you’re a seasoned foodie or just looking for a culinary adventure, these recipes will transport you to the bustling streets of Seoul. So go ahead, grab your apron, and get cooking!
