18 Spicy Korean Street Food Recipes Delightful

Prepare to spice up your kitchen adventures with our roundup of 18 Spicy Korean Street Food Recipes Delightful! Whether you’re craving the fiery kick of Tteokbokki or the savory crunch of Korean fried chicken, these dishes bring the vibrant flavors of Seoul’s bustling streets right to your home. Perfect for foodies looking to explore bold tastes, this list promises to transform your meals into an exciting culinary journey. Let’s dive in!

Tteokbokki (Spicy Rice Cakes)

Gather around as we dive into the comforting world of Tteokbokki, a beloved Korean street food that combines chewy rice cakes with a spicy, sweet sauce. This dish is perfect for those who love a bit of heat and are eager to explore the textures and flavors of Korean cuisine.

Ingredients

• 1 pound of cylindrical rice cakes (tteok), soaked in cold water for 30 minutes if frozen
• 2 cups of anchovy stock or water
• 3 tablespoons of gochujang (Korean red chili paste)
• 1 tablespoon of gochugaru (Korean red chili flakes)
• 1 tablespoon of granulated sugar
• 1 tablespoon of soy sauce
• 2 cloves of garlic, minced
• 1 tablespoon of sesame oil
• 2 green onions, sliced diagonally
• 1 teaspoon of sesame seeds, for garnish

Instructions

1. In a large pan, combine the anchovy stock, gochujang, gochugaru, sugar, soy sauce, and minced garlic. Stir over medium heat until the mixture is fully dissolved and begins to simmer.
2. Add the soaked rice cakes to the pan, ensuring they are submerged in the sauce. Cook for 5-7 minutes, stirring occasionally, until the rice cakes are soft and the sauce has thickened slightly.
3. Tip: If the sauce thickens too quickly, add a splash of water to reach your desired consistency.
4. Drizzle the sesame oil over the rice cakes and stir to combine. This adds a nutty aroma that enhances the dish’s flavor profile.
5. Tip: For an extra layer of flavor, consider adding a slice of American cheese on top during the last minute of cooking, allowing it to melt slightly.
6. Garnish with sliced green onions and sesame seeds before serving. The green onions add a fresh crunch that contrasts beautifully with the chewy rice cakes.
7. Tip: Serve immediately to enjoy the rice cakes at their chewiest. Leftovers can be reheated, but add a little water to loosen the sauce.

Delight in the harmonious blend of spicy, sweet, and savory flavors that make Tteokbokki a standout dish. The chewy texture of the rice cakes paired with the rich sauce offers a satisfying bite every time. For a creative twist, serve with soft-boiled eggs or fish cakes to add variety to your meal.

Korean Fried Chicken

Some say the secret to the perfect Korean Fried Chicken lies in its double-frying technique, ensuring an irresistibly crispy exterior while keeping the inside juicy. Start by gathering your ingredients and prepping your workspace for a smooth cooking process.

Ingredients

• 2 lbs chicken wings, split at joints
• 1 cup potato starch
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 1/2 cups cold water
• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1/2 cup brown sugar
• Vegetable oil, for frying

Instructions

1. In a large bowl, whisk together potato starch, all-purpose flour, and baking powder. Gradually add cold water, stirring until a smooth batter forms.
2. Add chicken wings to the batter, ensuring each piece is evenly coated. Let marinate for 30 minutes in the refrigerator.
3. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry chicken in batches for 6 minutes, ensuring not to overcrowd the pot.
4. Remove chicken and drain on a wire rack. Increase oil temperature to 375°F and fry chicken again for 4 minutes until golden and crispy.
5. In a saucepan over medium heat, combine grated ginger, minced garlic, soy sauce, gochujang, rice vinegar, honey, and brown sugar. Simmer for 5 minutes until slightly thickened.
6. Toss fried chicken in the sauce until fully coated. Serve immediately.

Expect a symphony of textures with each bite—crispy, sticky, and tender all at once. For an extra kick, garnish with sesame seeds and sliced green onions before serving.

Hotteok (Sweet Syrup-filled Pancakes)

You’ve probably walked past a street vendor and caught a whiff of something sweet and irresistible—that’s likely hotteok, a Korean sweet pancake that’s crispy on the outside and filled with a gooey, sweet syrup. Today, we’re breaking down how to make this delightful treat at home, step by step.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup lukewarm water (110°F)
• 1/4 cup whole milk, warmed to 110°F
• 1 tbsp granulated sugar
• 1 tsp active dry yeast
• 1/2 tsp fine sea salt
• 1/4 cup dark brown sugar, packed
• 1 tsp ground cinnamon
• 2 tbsp roasted peanuts, finely chopped
• 2 tbsp clarified butter, for frying

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, active dry yeast, and fine sea salt.
2. Gradually add the lukewarm water and warmed whole milk to the dry ingredients, stirring continuously until a sticky dough forms.
3. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
4. While the dough rises, mix the dark brown sugar, ground cinnamon, and finely chopped roasted peanuts in a small bowl to create the filling.
5. After the dough has risen, divide it into 8 equal portions. Flatten each portion into a disc, place a teaspoon of the filling in the center, and seal the edges tightly.
6. Heat a non-stick skillet over medium heat and add 1/2 tbsp of clarified butter. Place the filled dough discs into the skillet, sealed side down.
7. Cook for 2-3 minutes, or until the bottom is golden brown and crispy. Flip carefully and cook the other side for an additional 2-3 minutes.
8. Remove from the skillet and let cool slightly before serving. The hotteok should be crispy on the outside with a molten, sweet syrup inside.

Mastering hotteok at home means enjoying a perfect balance of textures and flavors—crispy, chewy, and sweet all at once. For an extra indulgent twist, serve with a scoop of vanilla ice cream or a drizzle of honey.

Gimbap (Korean Seaweed Rice Rolls)

Always a delightful addition to any meal, Gimbap combines the simplicity of rice and the umami of seaweed with a variety of fillings for a satisfying bite. This Korean staple is perfect for picnics, lunches, or as a snack, offering a harmonious blend of textures and flavors.

Ingredients

• 2 cups short-grain white rice, rinsed and drained
• 2 1/2 cups water
• 1 tbsp sesame oil
• 1/2 tsp kosher salt
• 5 sheets roasted seaweed (gim)
• 1/2 cup carrots, julienned and blanched for 30 seconds
• 1/2 cup spinach, blanched for 1 minute and squeezed dry
• 2 pasture-raised eggs, lightly beaten and cooked into a thin omelet
• 1/2 cup pickled radish, cut into strips
• 1/2 cup imitation crab meat, shredded

Instructions

1. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. Transfer the cooked rice to a large bowl. While still warm, gently fold in the sesame oil and kosher salt until evenly distributed. Tip: Use a cutting motion with a rice paddle to avoid mashing the grains.
3. Lay a sheet of roasted seaweed on a bamboo mat. Evenly spread about 3/4 cup of the seasoned rice over the seaweed, leaving a 1-inch border at the top.
4. Arrange a small amount of each filling ingredient horizontally across the center of the rice. Tip: Overfilling can make rolling difficult, so use a light hand.
5. Using the bamboo mat, tightly roll the gimbap away from you, applying even pressure. Tip: Wet the top border of the seaweed with a bit of water to help seal the roll.
6. Repeat with the remaining ingredients. Slice each roll into 1-inch pieces with a sharp knife, wiping the blade between cuts for clean edges.

Perfectly portable, these Gimbap rolls offer a delightful contrast between the chewy rice, crisp vegetables, and tender fillings. Serve with a side of soy sauce or kimchi for an extra kick of flavor.

Bungeoppang (Fish-shaped Bread with Sweet Red Bean Paste)

Unveiling the delightful world of Bungeoppang, a beloved Korean street food that combines the crispiness of freshly baked bread with the sweet, comforting flavors of red bean paste, shaped into an adorable fish. This recipe will guide you through creating this charming treat in your own kitchen, perfect for those who appreciate the art of baking and the joy of sharing.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk
• 2 tbsp clarified butter, melted
• 1 cup sweet red bean paste (anko)
• Vegetable oil, for greasing

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt until well combined.
2. Add the lightly beaten pasture-raised eggs, whole milk, and melted clarified butter to the dry ingredients. Whisk until the batter is smooth and free of lumps. Let the batter rest for 15 minutes to ensure a light texture.
3. Heat a Bungeoppang pan over medium heat (350°F) and lightly grease each fish mold with vegetable oil using a pastry brush.
4. Pour enough batter into each mold to fill it halfway. Add 1 tablespoon of sweet red bean paste to the center of each, then cover with more batter until the mold is just full.
5. Close the pan and cook for 3-4 minutes, then flip and cook for another 3-4 minutes, or until both sides are golden brown and crispy.
6. Remove the Bungeoppang from the pan and let them cool on a wire rack for 2 minutes before serving to allow the exterior to crisp up further.

Creating these fish-shaped delights offers a crispy exterior that gives way to a soft, fluffy interior, with the sweet red bean paste providing a creamy contrast. Serve them warm for a traditional experience or with a scoop of vanilla ice cream for a modern twist.

Odeng (Korean Fish Cake Skewers)

Every time I think about comfort food that’s both satisfying and easy to make, Odeng (Korean Fish Cake Skewers) comes to mind. This dish is a delightful blend of chewy fish cakes and a savory broth, perfect for a quick snack or a hearty meal.

Ingredients

• 1 package of Korean fish cake, sliced into 1/2-inch thick strips
• 4 cups of dashi stock, homemade or store-bought
• 2 tablespoons of soy sauce
• 1 tablespoon of mirin
• 1 teaspoon of granulated sugar
• 1/2 teaspoon of garlic powder
• 1/4 teaspoon of ground white pepper
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a medium-sized pot, combine the dashi stock, soy sauce, mirin, granulated sugar, garlic powder, and ground white pepper. Bring to a gentle boil over medium heat, stirring occasionally to dissolve the sugar.
2. Once the broth is boiling, reduce the heat to low and let it simmer for 5 minutes to allow the flavors to meld.
3. Thread the sliced fish cakes onto the soaked bamboo skewers, ensuring each skewer has 3-4 pieces.
4. Gently place the skewered fish cakes into the simmering broth. Cook for 3-4 minutes, or until the fish cakes are heated through and have absorbed some of the broth.
5. Using tongs, carefully remove the skewers from the broth and transfer them to a serving plate.
6. Optionally, ladle some of the broth into small bowls for dipping or sipping alongside the skewers.

Odeng skewers offer a delightful contrast of textures, with the fish cakes being pleasantly chewy and the broth rich and umami-packed. For an extra kick, serve with a side of spicy gochujang sauce or sprinkle with toasted sesame seeds for a nutty flavor.

Kimchi Pancakes

Creating kimchi pancakes is a delightful way to bring a bit of Korean flair to your kitchen. Combining the tangy, spicy flavors of kimchi with a crispy, golden exterior, these pancakes are a perfect introduction to Korean cooking.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 cup ice-cold water
• 1 large pasture-raised egg, lightly beaten
• 1 cup napa cabbage kimchi, finely chopped, with 2 tbsp of its juice
• 2 scallions, thinly sliced
• 1 tbsp clarified butter
• 1 tbsp vegetable oil
• 1/2 tsp sea salt

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour and ice-cold water until smooth.
2. Add the lightly beaten pasture-raised egg, finely chopped napa cabbage kimchi along with its juice, thinly sliced scallions, and sea salt to the batter. Mix until well combined.
3. Heat a non-stick skillet over medium heat and add the clarified butter and vegetable oil, swirling to coat the pan evenly.
4. Pour 1/4 cup of the batter into the skillet, spreading it gently into a 6-inch circle. Cook for 3-4 minutes until the edges are set and the bottom is golden brown.
5. Flip the pancake carefully and cook for another 3-4 minutes until the other side is golden brown and crispy.
6. Transfer the pancake to a wire rack to cool slightly. Repeat with the remaining batter, adding more clarified butter and vegetable oil as needed.

When served hot, these kimchi pancakes offer a satisfying crunch with a soft, flavorful interior. For an extra kick, serve with a side of soy sauce mixed with a splash of rice vinegar and a sprinkle of toasted sesame seeds.

Korean Corn Dogs

First, let’s dive into the world of Korean Corn Dogs, a delightful twist on the classic American snack, combining crispy, cheesy, and savory flavors in one irresistible bite. Perfect for beginners, this guide will walk you through each step to achieve that signature crunch and gooey center.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 1 large pasture-raised egg, lightly beaten
• 3/4 cup whole milk, at room temperature
• 4 hot dogs or mozzarella cheese sticks, cut into 3-inch pieces
• 1 cup panko breadcrumbs
• 1/2 cup fine cornmeal
• Vegetable oil, for frying
• 1/4 cup granulated sugar, for coating
• 1/2 tsp smoked paprika, for garnish

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, and kosher salt until fully combined.
2. Add the lightly beaten pasture-raised egg and whole milk to the dry ingredients, stirring until a smooth batter forms. Let the batter rest for 10 minutes to thicken slightly.
3. Skewer each hot dog or mozzarella cheese stick piece onto wooden sticks, ensuring they’re secure for dipping.
4. Heat vegetable oil in a deep fryer or large pot to 350°F, using a candy thermometer to monitor the temperature accurately.
5. Dip each skewered piece into the batter, ensuring an even coat, then roll in a mixture of panko breadcrumbs and fine cornmeal for extra crunch.
6. Carefully lower the coated corn dogs into the hot oil, frying in batches to avoid overcrowding, for 3-4 minutes or until golden brown and crispy.
7. Remove the corn dogs with a slotted spoon and drain on a wire rack over paper towels to remove excess oil.
8. While still warm, roll the corn dogs in granulated sugar for a sweet contrast, then sprinkle with smoked paprika for a smoky finish.

Resulting in a perfectly crispy exterior with a molten cheese or juicy hot dog center, these Korean Corn Dogs are best served immediately with a side of spicy mustard or ketchup for dipping. The contrast of sweet, savory, and spicy flavors makes each bite a delightful experience.

Japchae (Stir-fried Glass Noodles)

Mastering the art of Japchae begins with understanding its simplicity and the harmony of its ingredients. This Korean stir-fried glass noodle dish is a delightful mix of chewy noodles, crisp vegetables, and a savory-sweet sauce that comes together in a symphony of textures and flavors.

Ingredients

• 8 oz sweet potato starch noodles
• 2 tbsp toasted sesame oil
• 3 tbsp soy sauce
• 2 tbsp granulated sugar
• 1 tbsp mirin
• 2 cloves garlic, minced
• 1/2 cup spinach, blanched and squeezed dry
• 1/2 cup carrots, julienned
• 1/2 cup shiitake mushrooms, thinly sliced
• 1/2 cup pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter
• 1/4 cup green onions, thinly sliced
• 1 tbsp sesame seeds, toasted

Instructions

1. Soak the sweet potato starch noodles in warm water for 30 minutes until pliable, then drain.
2. In a small bowl, whisk together soy sauce, sugar, mirin, and minced garlic to create the sauce.
3. Heat a large skillet over medium-high heat and add clarified butter. Pour in the lightly beaten eggs, swirling to form a thin omelet. Cook for 2 minutes, flip, and cook for another minute. Remove, slice into strips, and set aside.
4. In the same skillet, add 1 tbsp sesame oil over medium heat. Stir-fry carrots and shiitake mushrooms for 3 minutes until slightly softened.
5. Add the drained noodles and sauce to the skillet. Toss gently to coat and cook for 5 minutes, ensuring noodles are evenly heated.
6. Fold in the spinach, egg strips, and green onions. Drizzle with remaining sesame oil and sprinkle toasted sesame seeds before serving.

Enjoy the Japchae’s delightful contrast of textures, from the slippery noodles to the crisp vegetables, all tied together with the rich, umami-packed sauce. For a creative twist, serve it in lettuce cups for a refreshing, hands-on experience.

Pajeon (Green Onion Pancakes)

Venturing into the world of Korean cuisine, Pajeon, or Green Onion Pancakes, offers a delightful introduction with its crispy edges and savory depth. This dish, perfect for beginners, combines simple ingredients into a flavorful experience, guided step-by-step for success.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 cup ice-cold water
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon sea salt
• 1 bunch green onions, trimmed and cut into 3-inch lengths
• 2 tablespoons clarified butter
• 1 tablespoon vegetable oil

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour and ice-cold water until smooth.
2. Add the lightly beaten pasture-raised egg and sea salt to the batter, whisking until fully incorporated.
3. Heat a 10-inch non-stick skillet over medium heat and add 1 tablespoon of clarified butter and 1/2 tablespoon of vegetable oil, swirling to coat the pan evenly.
4. Arrange half of the green onion lengths in the skillet, then pour half of the batter over them, ensuring the onions are fully submerged.
5. Cook for 4-5 minutes until the edges are golden and crispy, then flip carefully using a wide spatula.
6. Cook the other side for an additional 4-5 minutes, adding the remaining clarified butter and vegetable oil as needed for crispiness.
7. Repeat the process with the remaining batter and green onions.

Lightly crispy on the outside with a tender, flavorful interior, Pajeon is best served immediately with a dipping sauce of your choice. For an extra touch, garnish with thinly sliced red chili peppers for a vibrant contrast.

Sundae (Korean Blood Sausage)

Venturing into the world of Korean street food, Sundae, or Korean blood sausage, stands out as a unique delicacy that combines rich flavors and textures. This guide will walk you through the process of making Sundae at home, ensuring you achieve the authentic taste and experience.

Ingredients

• 1 lb pork intestines, thoroughly cleaned
• 1 cup sweet rice, soaked for 30 minutes
• 1/2 cup pork blood
• 1/4 cup finely chopped green onions
• 2 tbsp minced garlic
• 1 tbsp toasted sesame oil
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground

Instructions

1. Prepare the pork intestines by boiling them in a large pot of water for 10 minutes to remove any impurities. Drain and set aside to cool.
2. In a mixing bowl, combine the soaked sweet rice, pork blood, green onions, minced garlic, sesame oil, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
3. Carefully stuff the mixture into the prepared pork intestines, ensuring not to overfill to prevent bursting during cooking. Tie off the ends with kitchen twine.
4. Steam the stuffed intestines in a steamer over medium heat for 40 minutes, or until the rice is fully cooked and the sausage is firm to the touch.
5. Once cooked, remove the Sundae from the steamer and let it rest for 5 minutes before slicing. Serve warm with your choice of dipping sauce.

Steaming the Sundae ensures a moist and tender texture, while the combination of sweet rice and pork blood offers a rich, umami-packed flavor. For an authentic Korean street food experience, serve sliced Sundae with a side of spicy kimchi and a drizzle of soy sauce.

Eomuk Bokkeum (Stir-fried Fish Cake)

For those looking to explore the vibrant flavors of Korean cuisine, Eomuk Bokkeum offers a delightful introduction with its savory and slightly sweet profile. This stir-fried fish cake dish is not only easy to prepare but also packs a punch of umami, making it a perfect side or main.

Ingredients

• 1 package (14 oz) Korean fish cakes, thinly sliced
• 2 tbsp grapeseed oil
• 1 tbsp minced garlic
• 1/2 cup thinly sliced yellow onion
• 1/2 cup julienned carrots
• 1/4 cup thinly sliced scallions
• 2 tbsp soy sauce
• 1 tbsp granulated sugar
• 1 tbsp mirin
• 1/2 tsp toasted sesame oil
• 1/2 tsp crushed red pepper flakes
• 1 tbsp toasted sesame seeds

Instructions

1. Heat grapeseed oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
3. Introduce sliced onions and julienned carrots to the skillet, stirring occasionally until the onions become translucent, about 3 minutes.
4. Add the thinly sliced fish cakes to the skillet, spreading them out in a single layer to ensure even cooking.
5. In a small bowl, whisk together soy sauce, sugar, mirin, and crushed red pepper flakes until the sugar dissolves.
6. Pour the sauce over the fish cakes, tossing gently to coat evenly. Cook for 2 minutes, allowing the flavors to meld.
7. Drizzle with toasted sesame oil and sprinkle with toasted sesame seeds, tossing once more to combine.
8. Garnish with sliced scallions before removing from heat.

Yielded is a dish with a pleasing chew from the fish cakes, balanced by the crispness of the vegetables and a sauce that’s both sweet and savory. Serve it alongside steamed rice or as part of a Korean-inspired bento box for a meal that’s as visually appealing as it is delicious.

Korean BBQ Skewers

Ready to elevate your grilling game with a dish that’s bursting with flavor and perfect for summer gatherings? Korean BBQ Skewers combine the smoky char of the grill with the sweet and savory marinade that’s signature to Korean cuisine, making it a must-try for any BBQ enthusiast.

Ingredients

• 1.5 lbs of ribeye steak, thinly sliced against the grain
• 1/2 cup of soy sauce, preferably low-sodium
• 1/4 cup of brown sugar, packed
• 2 tbsp of sesame oil, toasted
• 3 cloves of garlic, finely minced
• 1 tbsp of ginger, freshly grated
• 1/2 Asian pear, pureed
• 1 tbsp of gochujang (Korean chili paste)
• 1 tbsp of mirin (sweet rice wine)
• 1/4 cup of green onions, thinly sliced
• 1 tbsp of sesame seeds, toasted

Instructions

1. In a large mixing bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, pureed Asian pear, gochujang, and mirin until the sugar is fully dissolved.
2. Add the thinly sliced ribeye to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to a high heat of 450°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated beef onto skewers, leaving small gaps between pieces to ensure even cooking. Discard any remaining marinade.
5. Grill the skewers for 2-3 minutes per side, or until the beef is caramelized and reaches an internal temperature of 145°F for medium-rare.
6. Transfer the skewers to a serving platter and garnish with sliced green onions and toasted sesame seeds.

Yield skewers that are irresistibly tender with a perfect balance of sweet, savory, and slightly spicy flavors. Serve them over a bed of steamed jasmine rice or with a side of kimchi for an authentic Korean BBQ experience.

Bibimbap (Mixed Rice with Vegetables)

This vibrant Korean classic, Bibimbap, is a harmonious blend of textures and flavors, perfect for a nutritious and satisfying meal. Today, we’ll guide you through creating this colorful dish with precision and ease.

Ingredients

• 1 cup short-grain white rice, rinsed until water runs clear
• 1 1/2 cups water
• 1 tbsp toasted sesame oil
• 2 pasture-raised eggs, lightly beaten
• 1 cup spinach, blanched and squeezed dry
• 1/2 cup carrots, julienned
• 1/2 cup zucchini, julienned
• 1/2 cup shiitake mushrooms, thinly sliced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp clarified butter
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp sesame seeds, toasted

Instructions

1. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20 minutes until water is fully absorbed.
2. While the rice cooks, heat the clarified butter in a skillet over medium heat. Add the beaten eggs and scramble until just set, about 2 minutes. Remove from heat and set aside.
3. In the same skillet, add the sesame oil and sauté the carrots and zucchini separately, each for 2 minutes, until slightly softened. Set aside.
4. Sauté the shiitake mushrooms with soy sauce and sugar for 3 minutes until tender. Set aside.
5. Blanch the spinach in boiling water for 30 seconds, then immediately plunge into ice water. Squeeze dry and mix with a pinch of salt.
6. To assemble, place the cooked rice in a bowl. Arrange the sautéed vegetables, scrambled eggs, and spinach neatly on top. Dollop with gochujang and sprinkle with toasted sesame seeds.
7. Mix everything together just before eating to enjoy the contrasting textures and flavors.

Perfectly balanced, Bibimbap offers a delightful crunch from the vegetables, creaminess from the egg, and a spicy kick from the gochujang. Serve it in a hot stone pot for an authentic sizzling experience.

Korean Style Fried Squid

Whether you’re looking to spice up your weeknight dinner routine or impress guests with your culinary skills, this Korean Style Fried Squid recipe is a game-changer. With its crispy exterior and tender interior, it’s a dish that promises to deliver both texture and flavor in every bite.

Ingredients

• 1 lb fresh squid, cleaned and cut into rings
• 1 cup potato starch
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup ice-cold sparkling water
• 2 cups vegetable oil, for frying
• 1 tbsp toasted sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Instructions

1. In a large mixing bowl, whisk together potato starch, all-purpose flour, baking powder, sea salt, and black pepper until well combined.
2. Gradually add ice-cold sparkling water to the dry ingredients, stirring until the batter is smooth and free of lumps. The batter should coat the back of a spoon but still be slightly runny.
3. Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F over medium-high heat, using a candy thermometer to ensure accuracy.
4. Dip squid rings into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding, which can lower the oil’s temperature.
5. Fry for 2-3 minutes, or until the squid is golden brown and crispy. Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain.
6. Sprinkle the fried squid with toasted sesame seeds and sliced green onions before serving immediately.

Remarkably crispy on the outside yet tender inside, this Korean Style Fried Squid is a delightful contrast of textures. Serve it with a side of spicy mayo or a tangy soy-vinegar dip to elevate the flavors even further.

Dalgalbi (Spicy Stir-fried Chicken)

Unleash the vibrant flavors of Korea with this Dalgalbi recipe, a spicy stir-fried chicken dish that’s as fun to make as it is to eat. Perfect for beginners, this guide will walk you through each step to ensure a delicious outcome.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp granulated sugar
• 1 tbsp mirin
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp sesame oil
• 1 cup sweet potato, peeled and sliced into 1/2-inch thick pieces
• 1/2 cup carrots, julienned
• 1/2 cup green cabbage, thinly sliced
• 2 green onions, cut into 2-inch pieces
• 1 tbsp toasted sesame seeds

Instructions

1. In a large bowl, combine chicken pieces with gochujang, soy sauce, sugar, mirin, minced garlic, grated ginger, and sesame oil. Mix thoroughly to coat the chicken evenly. Marinate for at least 30 minutes in the refrigerator to enhance flavors.
2. Heat a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5 minutes, until the chicken starts to brown.
3. Add sweet potato slices to the skillet, stirring occasionally, for another 5 minutes until they begin to soften.
4. Incorporate julienned carrots and sliced green cabbage into the skillet. Continue to stir-fry for an additional 4 minutes, ensuring all ingredients are well combined and vegetables are tender-crisp.
5. Add green onion pieces and toasted sesame seeds, stirring for a final minute to blend all the flavors together.
6. Remove from heat and serve immediately for the best texture and taste.

Vibrant and packed with heat, this Dalgalbi offers a delightful contrast between the tender chicken and crisp vegetables. Serve it over steamed rice or with a side of kimchi for an authentic Korean meal experience.

Mandu (Korean Dumplings)

Zesty and flavorful, Mandu (Korean Dumplings) are a delightful culinary adventure that combines tender fillings with a delicate wrapper, perfect for those looking to expand their cooking repertoire. Let’s embark on this step-by-step journey to create these savory treats from scratch.

Ingredients

• 1 lb ground pork, preferably pasture-raised
• 1 cup finely chopped napa cabbage, blanched and squeezed dry
• 1/2 cup finely diced firm tofu, pressed to remove excess moisture
• 2 tbsp minced garlic
• 1 tbsp finely grated ginger
• 2 tbsp soy sauce, preferably aged
• 1 tbsp sesame oil, toasted
• 1/2 tsp freshly ground black pepper
• 1 package (about 50 count) round dumpling wrappers
• 1/4 cup water, for sealing wrappers
• 2 tbsp clarified butter, for frying

Instructions

1. In a large mixing bowl, combine the ground pork, napa cabbage, tofu, garlic, ginger, soy sauce, sesame oil, and black pepper. Mix thoroughly until the ingredients are evenly distributed.
2. Place a dumpling wrapper on a clean, dry surface. Spoon 1 tablespoon of the filling into the center of the wrapper.
3. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper over the filling to create a half-moon shape, pressing the edges firmly to seal. For a decorative touch, pleat the edges.
4. Heat a large non-stick skillet over medium heat and add 1 tablespoon of clarified butter. Arrange the dumplings in the skillet, ensuring they do not touch. Cook for 2-3 minutes until the bottoms are golden brown.
5. Carefully add 1/4 cup of water to the skillet and immediately cover with a lid. Steam the dumplings for 5 minutes, or until the wrappers are translucent and the filling is cooked through.
6. Remove the lid and continue to cook for an additional 1-2 minutes to crisp the bottoms. Transfer the dumplings to a serving plate.
7. Repeat the cooking process with the remaining dumplings, using the remaining clarified butter.

Enjoy the crispy-bottomed, juicy Mandu with a side of soy-vinegar dipping sauce for a contrast of textures and flavors. These dumplings also make a fantastic addition to a warm, comforting soup.

Korean Style Egg Bread

Whisking together the perfect blend of savory and sweet, Korean Style Egg Bread is a street food favorite that’s surprisingly simple to recreate at home. This guide will walk you through each step to achieve that iconic fluffy texture and rich flavor.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk, at room temperature
• 1/4 cup unsalted butter, melted and slightly cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 tsp vanilla extract
• 4 large eggs, for topping
• 1 tbsp clarified butter, for greasing
• 1 tbsp chopped scallions, for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with clarified butter, ensuring each cup is lightly coated to prevent sticking.
2. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, baking powder, and salt, whisking together to ensure even distribution.
3. Add the whole milk, melted unsalted butter, lightly beaten pasture-raised eggs, and vanilla extract to the dry ingredients, mixing until just combined to avoid overworking the batter.
4. Divide the batter evenly among the prepared muffin cups, filling each about halfway to allow room for the egg topping.
5. Crack a large egg into the center of each muffin cup, being careful not to break the yolk, for that signature egg bread appearance.
6. Bake in the preheated oven for 20-25 minutes, or until the edges are golden and the egg whites are fully set but the yolks remain slightly runny.
7. Remove from the oven and let cool for 5 minutes before garnishing with chopped scallions for a fresh, colorful finish.

Velvety in texture with a delightful contrast between the sweet, cake-like base and the savory, creamy egg topping, this Korean Style Egg Bread is best enjoyed warm. For an extra touch of indulgence, drizzle with a bit of honey or sprinkle with sesame seeds before serving.

Conclusion

Absolutely bursting with flavor, our roundup of 18 Spicy Korean Street Food Recipes is your ticket to a culinary adventure right from your kitchen. Whether you’re craving the heat of Tteokbokki or the savory crunch of Korean Fried Chicken, there’s something here to delight every palate. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for your next spicy craving!

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