Recipes: Soup
길거리 음식 | gilgeori eumsik
Korean street food captures the spirit of both tradition and innovation, offering everything from beloved classics to bold, modern twists. These “fast foods” can be found in portable tents and carts, bustling market stalls, and increasingly in brick‑and‑mortar shops.
This section shares recipes that bring these vibrant flavors to life, inviting you to experience the wonderful tastes of Korea’s streets.
Recipes
Bungeoppang Fish Shaped Cake
Chapssaltteok 찹쌀떡 - Sweet Rice Cake
Gyeran Mandu
Gyeran Ppang - Korean Egg Bread
Hoddeok Brown Sugar filled Cake
Kimbap
Street Food: Kimchi Jeon/Kimchi Pancake
Yangnyeom Dwaeji Galbi
Tteokbokki
Street Food: Tteokbokki Skewers
Spicy Chicken Wings Maeun Dalgnalgae
Chamkkae Dalgnalgae
StoryTime
Korean street food likely began as early as the Three Kingdoms period, when villagers gathered around temporary stalls for shopping, trade, and entertainment. By the Joseon Dynasty (circa 1300 AD), food stalls near markets served travelers and locals alike.
During the Japanese colonial era (1910–1945), street food became a way to preserve cultural identity, with vendors offering dishes like tteokbokki (spicy rice cakes) and gimbap/kimbap (seaweed rice rolls). After the Korean War in the 1950s, food carts flourished, providing affordable meals for workers and students.
Government regulation in the 1970s pushed many vendors indoors, but street food culture only grew stronger, finding new homes in markets and shopping centers. Today, Korean street food thrives with both traditional favorites and modern twists—think fried chicken, cheese corn dogs, and seafood pancakes—celebrated at bustling festivals enjoyed by locals and tourists alike.
