Seoul Street Food - Part 2
More Seoul Street Food that I've tried during other visits to Seoul, South Korea, continuing from Part 1.
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| Samgyetang / Ginseng Chicken Soup - Abalone |
This list includes dishes not listed in Seoul Street Food - Part 1. Cuisine is mostly Korean, with some American and Japanese fusion influences.
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Originating from Andong city, the Andong Jjimdak / Andong Steamed Sauce Chicken is a healthy regional dish, known for having less fat as it's cooked over high heat. It features chicken (half or whole), braised till tender in a rich, thick, savoury sauce of light soy sauce, oyster sauce, rice syrup, brown sugar, pepper, garlic, and sesame oil. Cooked along with potato starch noodles, potatoes, cucumber, green onions, carrots, white mushrooms, white onions, cabbage, green chili, red chili, and sesame seeds. The abundant portion size makes it very filling, and it's popular with students and blue-collar workers.
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| Andong Jjimdak / Andong Steamed Sauce Chicken |
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| Andong Jjimdak / Andong Steamed Sauce Chicken |
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| Andong Jjimdak / Andong Steamed Sauce Chicken |
The Binggrae Flavored Milk is a popular local beverage, created because the Korean government wanted to encourage the people to drink more milk. When it was developed in 1974, bananas were a luxury item, so the Banana Original flavour was created as they believed people would want to taste this luxury fruit. Since then, other flavours have been introduced, including Honeydew Melon, Chocolate, Strawberry, and Banana Light flavours.
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| Binggrae Flavored Milk - Banana Original |
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| Binggrae Flavored Milk - Honeydew Melon |
The Black Sesame Rice Cake is a modern dessert, featuring sticky chewy glutinous rice balls, coated in a crunchy crumbly garnish of crushed black sesame. Interesting texture, you get the grainy feel of the black sesame coat, then the sticky dense feel of the glutinous rice balls. Has a nutty sweet flavour.
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| Black Sesame Rice Cake |
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| Black Sesame Rice Cake |
The Bokbunja-Ju / Black Raspberry Wine is a Korean fruit liqueur, made by fermenting Korean black raspberries with water, white rice grains, and jicho herbs. It has a deep, ruby violet colour, with aromas of blackberry, raspberry, spring water, and blackcurrant. Body is light, medium-thin, and slightly sticky, with tastes that are similar to its aroma. Bold refreshing fruity sweet flavour, it's said to have medicinal properties, including being able to aid liver and kidney functions.
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| Bokbunja-Ju / Black Raspberry Wine |
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| Bokbunja-Ju / Black Raspberry Wine |
The Bulgogi Hasdogeu / Marinated Beef Hotdog is a modern American Korean fusion snack, combining a classic hot dog with marinated beef. Got this savoury salty snack for supper, during a walk when I was exploring. Very satisfied with it.
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| Bulgogi Hasdogeu / Marinated Beef Hotdog |
The Dak Galbi / Stir-Fried Marinated Chicken is a do-it-yourself (DIY) style dish, where the ingredients are served in a large, communal pan. This usually includes boneless chicken chunks, light soy sauce, garlic, ginger, cabbage, carrots, white onions, tteok / dduk / rice cakes, gochujang / fermented red chili paste, spring onions, sweet potatoes, perilla leaves, and sesame oil. Everything is stir-fried together right in front of diners. The amount of spicy heat can usually be adjusted to your preference.
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| Dak Galbi / Stir-Fried Marinated Chicken |
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| Dak Galbi / Stir-Fried Marinated Chicken |
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| Dak Galbi / Stir-Fried Marinated Chicken |
The Dak Kkochi / Marinated Chicken Skewer is a common street snack, featuring a skewer of boneless chicken chunks, marinated in light soy sauce, then grilled. Sometimes, it include spring onions, green bell peppers / capsicum, or honey. Has a bold sweet flavour, followed by a muted savoury flavour.
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| Dak Kkochi / Marinated Chicken Skewer |
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| Dak Kkochi / Marinated Chicken Skewer |
The Gimbap / Kimbap / Seaweed Rice Roll is a popular main dish / snack, usually consisting of 1 main ingredient, along with steamed white rice, fried egg, cucumber, carrots, ham, spinach, daikon radish, salt, sugar, sesame seeds, and sesame oil, rolled together in a sheet of seaweed.
The Gimbap Samgyeopsal / Seaweed Rice Roll Pork Belly features a tender, fatty, savoury slab of pork belly, while the Gimbap Seupaem / Seaweed Rice Roll Spam features bouncy salty spam / luncheon meat, as their respective main ingredient.
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| Gimbap Samgyeopsal / Seaweed Rice Roll Pork Belly |
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| Gimbap Samgyeopsal / Seaweed Rice Roll Pork Belly |
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| Gimbap Seupaem / Seaweed Rice Roll Spam |
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| Gimbap Seupaem / Seaweed Rice Roll Spam |
Something unique to Seoul, South Korea, is the Hobak Jeon / Zucchini Fritters. This Banchan / side dish also makes for a great snack, and is made with sliced zucchini, coated in a light batter of all-purpose flour, eggs, salt, then fried in sesame oil till crisp. Nicely tender within, with a delicate vegetal earthy sweet flavour.
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| Hobak Jeon / Zucchini Fritters |
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| Hobak Jeon / Zucchini Fritters |
The Isaac Toast is a fusion American Korean snack, simple yet tasty. All versions include thick slices of white bread, freshly pan-grilled with butter, fluffy soft in texture and very fragrant. Sandwiched within, a choice of patty protein, along with crisp crunchy shredded lettuce, fluffy spongy egg omelette, sharp sour pickles, gooey melted cheddar cheese, and their unique, house made secret sauce which is sweet savoury in flavour.
The Isaac Toast Hot Chicken MVP features a patty of chicken, delicate savoury sweet flavour, medium thick with a slight chew. The Isaac Toast Steak Ham VIP features a patty of beef sirloin steak, robust savoury salty flavour, medium thick with a firm chew.
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| Isaac Toast Hot Chicken MVP |
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| Isaac Toast Hot Chicken MVP |
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| Isaac Toast Steak Ham VIP |
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| Isaac Toast Steak Ham VIP |
The Kongjang Jorim / Braised Soy Beans & Peanuts is a Banchan / side dish, made with peanuts and soy beans that have been braised in light soy sauce, sugar, corn syrup, water, and Mirin rice wine. The texture borders between firm and tender, with an earthy nutty salty savoury flavour.
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| Kongjang Jorim / Braised Soy Beans & Peanuts |
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| Kongjang Jorim / Braised Soy Beans & Peanuts |
A popular dish, the Pa Dak / Green Spring Onion Chicken features twice fried chicken, coated in a fresh salad of shredded spring onions. It usually features a sauce of your choice too. Each bite gets you the tender, juicy, savoury sweet chicken meat, the crisp crunch of the fried chicken skin, and the refreshing crunch and vegetal sweet flavours of the spring onions. Love the simplicity, yet, it's so delicious.
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| Pa Dak / Green Spring Onion Chicken |
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| Pa Dak / Green Spring Onion Chicken |
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| Pa Dak / Green Spring Onion Chicken |
The Pat Bing Su / Red Beans With Ice - Matcha / Green Tea is a popular variation on the common Korean dessert of Pat Bing Su / Red Beans With Ice. It consists of the base ingredients; shaved ice, adzuki red beans, ground peanuts, Tteok / Dduk / rice cakes, and milk, with the addition of matcha / green tea powder, red bean filled mochi / glutinous rice balls, matcha / green tea ice cream, and whipped cream. Finally, a sauce of green tea is poured over. Textures of chewy, smooth, gooey, sticky, crunchy, with flavours of earthy, sweet, milky, nutty, all at once.
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| Pat Bing Su / Red Beans With Ice - Matcha / Green Tea |
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| Pat Bing Su / Red Beans With Ice - Matcha / Green Tea |
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| Pat Bing Su / Red Beans With Ice - Matcha / Green Tea |
The Samgyetang / Ginseng Chicken Soup - Abalone variation differs slightly from the traditional version of Samgyetang / Ginseng Chicken Soup. It still has the same base ingredients of a whole, young chicken, stuffed with glutinous rice, garlic, Korean ginseng herbs, water chestnut, jujube / red dates, onions, and scallions, in a thin, clear, but savoury sweet chicken soup / broth. The chicken meat is tender and moist in texture, with a savoury sweet herbal taste. The main difference is the addition of an abalone, this premium ingredient lends a chewy firm texture and a delicate sweet savoury briny flavour to the soup / broth.
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| Samgyetang / Ginseng Chicken Soup - Abalone |
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| Samgyetang / Ginseng Chicken Soup - Abalone |
The Samgyetang / Ginseng Chicken Soup - Black Garlic variation features the usual ingredients, with the addition of black garlic. This changes the colour of the soup / broth into a deep brown black hue, and gives it a herbal earthy flavour instead, with a rich, sticky texture. More warming than the regular / original version.
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| Samgyetang / Ginseng Chicken Soup - Black Garlic |
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| Samgyetang / Ginseng Chicken Soup - Black Garlic |
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| Samgyetang / Ginseng Chicken Soup - Black Garlic |
The Samgyetang / Ginseng Chicken Soup - Perilla Seed variation features the usual ingredients, with the addition of perilla seeds. This changes the colour of the soup / broth into a opaque milky white hue, and gives it a herbal nutty flavour instead, with a rich, creamy texture. More fragrant than the regular / original version.
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| Samgyetang / Ginseng Chicken Soup - Perilla Seed |
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| Samgyetang / Ginseng Chicken Soup - Perilla Seed |
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| Samgyetang / Ginseng Chicken Soup - Perilla Seed |
The Seolleongtang / Beef Bone Soup is a Korean comfort dish that is popular all year round. It features ox bones, slow stewed in water with salt to create a robust beef stock. Garnished with beef brisket, daikon radish, white onions, spring onions, potato starch noodles, and white pepper. The ingredients are tender chewy and yield easily, carrying deep meaty savoury herbal flavour, with a hint of salty and sweet. The warm beef soup / broth has a translucent milky appearance, and while thin in texture, is very robust in flavour.
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| Seolleongtang / Beef Bone Soup |
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| Seolleongtang / Beef Bone Soup |
The Soegogi Haecho Juk / Beef Seaweed Porridge features a white rice porridge, sticky and thick in texture with a light sweet savoury flavour, garnished with chewy earthy salty seaweed, tender carrots, meaty chewy savoury minced beef, and sesame seeds. Sometimes, onions, bell peppers / capsicum, broccoli, or toasted seaweed flakes are added. Usually eaten for breakfast or supper.
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| Soegogi Haecho Juk / Beef Seaweed Porridge |
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| Soegogi Haecho Juk / Beef Seaweed Porridge |
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| Soegogi Haecho Juk / Beef Seaweed Porridge |
The Tteok-Galbi / Grilled Beef Short Rib Patty is an American Korean fusion dish, featuring beef patty / patties made from minced beef short rib. It's marinated with light soy sauce, sugar, Mirin rice wine, garlic, ginger, pepper, and sesame oil. The patty is then grilled till it takes on a smoky aroma, yet remains tender and moist in texture. Bold savoury salty flavour, this is usually paired with staples during a meal.
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| Tteok-Galbi / Grilled Beef Short Rib Patty |
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| Tteok-Galbi / Grilled Beef Short Rib Patty |
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CONVERSATION