Eating My Way Through Korea (Part 2)

One of the great things about eating in Korea is discovering all the great foods that are served hot and fresh right on the side of the road. The foods range from the mundane like mandu to the truly bizarre like boiled silkworms or dried and pressed squid. I stayed well away from the oddities and stuck with what looked the tastiest and I was reward with a smorgasbord of deliciousness.

Fried things- the first street food I got to sample was on my very first day. As we wandered around Seoul we came across what I would soon discover is a common sight in Korea. At a subway exit an old lady had set up a tent and a deep fryer and was selling rows of what looked like various tempura style foods to eat, oh and what the Koreans call "Hot Dogs," more on that in a minute. The tempura foodies were just as one would expect them to be, we had deep fried meat and sweet potatoes which are awesome tempura style. Hot dogs in Korea are actually jumbo sized Mega awesome corn dogs. What they do is make a regular corn dog,batter then deep fry. Then they do it again with an extra thick batter. The result is something about the same size as a hot dog and its bun but crunchier and on a stick, it was the best corn dog I've ever had.

Odang- fish is kind of a staple around Korea, it it doesn't have actual fish in it than it probably has fish sauce or fish paste as an ingredient. This squiggle on a stick is deep fried fish paste and it is surprisingly better than it sounds. I happen to like the taste of fish so I was a happy camper, but like kimchi it is an acquired taste. How does it taste? Well hummm, it was kind of like a concentrated fish stick, not good not bad but undeniably fishy, with the consistency of soggy bread in the center. Yeah there's just no appetizing way of putting it, but trust me, it was tasty.

So there you have it a fine selection of foods to choose from! No matter where you go in Korea know that there is always good food right around the corner, or better yet sitting right at the corner waiting for you. I hope you enjoyed this culinary detour and thanks for reading!

Hotteok - the official name is boring and sounds like something from StarTrek. My sister and I came up with a better name for it, “Yummy Yummy” and it was by far the best thing I have ever put into my mouth. This little sample of heaven is a cross between a jelly doughnut and a fluffy pancake. Hotteok is made by wrapping a dough ball around a sugary center (it varies by maker), then it is deep fried (notice the theme here) and then squished flat. Ideally hotteok is served piping hot which makes it both delicious and dangerous as the molten filling can squirt out of the sides and get you. I could eat about half a dozen of these and then die a happy man with my arteries clogged solid. Yes that deliciousness comes at a hefty price, one that is well worth it for the occasional surgery treat.

Omelet on a stick- we never figured out what this was actually called but I saw people walking around chewing on them all the time. As far as I can tell is that these are essentially egg omelets wrapped around various centers. The one I had was just a.plain one but I saw what looked like chicken, sausage or cheese sticking out of the ends. I was warned by the cook that this one was spicy, but it must have been a mild batch because I didn't taste much slice. That's not to say that the dish wasn't tasty it was very good with plenty of chopped onions and other veggies in the mix. This makes a quick breakfast or snack, and it's just about the only thing on this list that's not deep fried or battered.

Bungeoppang - this is a popular snack in Japan (called Taiyaki) that has made its way across the channel. These fish shaped wonders are similar to waffles in texture but full of red bean paste (which is naturally sweet). Crunchy on the outside and gooey on the inside just the way I like them. Making these is kind of fun to watch, you start with a complete fish shaped mold. You pour in the batter and the red bean sauce and close the mold. When one side is done, you flip the whole thing over and cook the other side. Then you pop them out of the mold and eat them right up. These can be enjoyed straight from the pans or latter in the day as a snack

Mandu - Mandu is Korea's version of pot stickers. These stay pretty consistent whether you eat them in America, Japan or Korea so if you've had them before then you know all about their savory goodness. It is generally thought that mandu was brought with the mongols when they invaded Korea, and it makes a bit a sense considering how little the dish has changed over time. You don't mess with a good thing my friends and these little bites of meaty goodness prove that old proverb no matter where you eat them.

Kimbap (not pictured) – This is Koreas original fast food and a handy and quick way to grab a bite when you are short on time. Many of the food stall around Korea and several smaller restaurants will have little pyramids of tinfoil tubes prominently displayed for passersby. These tubes are kimbap, which can be though of almost like a California sushi roll. What I like most about kimbap is its versatility, have time and want to enjoy your meal? Unwrap the roll and eat it with chop sticks. In a hurry? Peel the foil back and eat it like a candy bar! It's perfectly suited for on the go eating. This being Korea, nearly everyone makes kimbap differently, some have egg, others can come with just rice but that always come rolled in little bite sized stacks for your enjoyment.

Kkul Tarea – The best thing about Kkul Tarea is how it's made, that is right in front of you as an elaborate street performance. First they take hardened honey, poke a hole in it and stretch it out. Then they fold it on itself and stretch it some more. Eventually they will get up to 8,000 strands of honey then they pluck out a handful, place some dried filling inside of it and wrap it up like a cocoon. It is fun to watch and it comes in a variety of flavors, ours was a nutty flavor and it was rather dry (inside is either crushed nuts or a dry powder). You can find stall with these guys in them quiet easy as you stroll through Insadong or some of the other shopping areas, and if you don't see them, then they will find you, they love an audience.

Hodo Kwaja (not pictured) – One day as you stroll through the subways or streets of Seoul you will smell Hodo Kwaja before you can find it, the sweet batter fills the air with a delicious aroma as it cooks. The Hodo Kwaja are made the same way as the previously mentioned Bungeoppang snacks, except these come in the form of a walnut and have a walnut in the center of it. These things taste as delicious as they smell and you buy them in bulk (6 for 1000 won or something similar) but it's ok because these things are bite sized! They are a wonderful little pastry that never failed to make me happy or hungry (whenever I smelled the stall cooking fresh ones).

Kiranppang – Kiranppang is a strange mixture, a slightly sweet bread (think the consistency of cornbread) with an egg cooked on it. There was no seasoning on the egg, and one would think that it would be gross but no the bread and the egg combine in your mouth and they perfectly compliment one another balancing out very nicely. It was very delicious.

Kimchi pancake – I didn't eat kimchi pancakes from a stall but in my kimchi class, however these are sold all over the place in Korea so it won't be hard to find. Unlike it's spicy fermented cabbage name sake kimchi pancakes are not all that spicy. It's made by mixing kimchi with batter and veggies, and cooking it up in a pan like you do pancakes. Apparently the flour and veggies take some of the bite away from the fermented cabbage. It was a nice surprise and surprisingly tasty. Even my siter liked it, and she doesn't like kimchi, so yeah it's yummy.