Sooooo… I’ve updated the layout a bit. And from now on, when you click on the menu button “Korean Veggie Dishes“, you will find a page with links to the individual posts. I hope this makes navigating through the information on this homepage easier!👨💻
And what else? The page is actually a list of common Korean dishes that are veggie-friendly.🌱 Each listing contains a brief description as well as a link to more information (an article or an Instagram post)! The list will be expanded continuously and will grow steadily, as I add more content.
In other words, it is…. a list of vegan Korean dishes 🌱🥕, a list of vegetarian Korean dishes 🥚🥛 and a list of veggie-friendly Korean dishes, which are easily customized 🚫🐖!!!
If you are looking for vegan food in Korea or if you would like to simply eat authentic, vegetarian food in Seoul, you now have a loooong list of dishes to chose from!
In a previous post, you have been introduced to the Korean look of the ‘regular’ potato.🥔 Now, let’s take a look at their relative – the sweet potato! 🍠 Thanksgiving is coming up in the US, where sweet potatoes aka yams are popular guests at the dinner table. If you’re tired of them showing up the classic way, perhaps the following lines can inspire your kitchen.
Sweet potatoes as toppings on pizzas🍕 or sandwiched between layers of bread🥪 are common sights, which should not come as surprising, if you are familiar with Korean culinary customs regarding potatoes. After all, “sweet potato pizza” is a standard at most Korean pizza stores and one of the few vegetarian options available. [Do not expect to find Pizza Margherita in Korean pizzerias!]
Sweet Potato Bite Pizza (고구마 바이트 피자) with crust filled with cheese and sweet potato paste from “Pizza Maru” in Seoul, 2019.
Sweet Potato Pizza (고구마피자) with additional sweet potato ring from “Pizza School” in Seoul, 2019.
Excerpt from the menu of “Star Pizza” in Seoul, 2019.
But sweet potatoes are SWEET! 🍠🍭 Why mix them with something savory? 🍠🍕
Er… Because you can? Come on! It is not SUCH an other-worldly thing these days… 🙄 Peanut butter is sweet and salty. 🥜🍭 And there are chocolate-covered pretzels – a popular treat in the US. 🍫🥨 Last but not least, caramel with sea salt is a common flavor combination by now. 🍬🌊
Anyhow… Since sweet potatoes are sweet, how about having them for dessert?
Like… in cake? 🍠🍰
Sweet potatoes in cake? 🤔 Why not! 💡 After all, we celebrate carrot cake, which contains conspicuous amounts of carrots – a similar (?) vegetable! 🥕🍰
Soooo…. how about a cake like this:
Purple Sweet Potato cake at “Innisfree Cafe” 이니스프리카페, Seoul 2016.
Or a tarte:
Tarte filled with pumpkin and purple sweet potato mousse at vegan cafe “The Bread Blue” 더브레드블루, Seoul 2019.
Or ice cream: 🍠🍦
Soft serve ice cream with sweet potato flavor and purple sweet potato tiramisu at cafe Bora 카페보라, Seoul 2019.
Isn’t the color fascinating? 🍠🤩💜 Apart from these eye-catching examples, you can find various desserts such as Korean rice cakes (tteok 떡) 🍠🍡 or bakery products either flavored with ground sweet potato, filled with sweet potato (chunks, mousse, paste etc.) or both. 🍠🍞🍠🍩
Manju with sweet potato flavor and sweet potato filling at Bizeun 빚은, Seoul 2019.
Rice cake of the seolgi (설기떡) type in sweet potato flavor topped with slices of sweet potato from Jongchun 종춘, Seoul 2019.
Two types of donuts with sweet potato flavor at “Dunkin Donuts”, Seoul 2019.
“Sweet potato baguette” at vegan cafe “The Bread Blue” 더브레드블루, Seoul 2019.
Display of various macarons at “Twohundredfifteen” 투헌드레드피프틴, Seoul 2019.
Macaron with sweet potato flavor from “Twohundredfifteen” 투헌드레드피프틴, Seoul 2019.
In fact, sweet potatoes have been a flavor-giving ingredient in Korean desserts long before chocolate and green tea powder (aka Korean nokcha or Japanese matcha) set off for their world domination campaigns… 🍫🌎🍵🏆
In Korea, you can even drink sweet potatoes! ☕️ If it’s too late in the day for a caffeinated drink and you don’t feel like hot chocolate, then how about sweet potato latte? In theory, it is what the name implies – sweet potato with milk. 🍠🥛 In reality, it’s more often a powder with sweet potato flavor, food coloring and sugar mixed into milk than actual sweet potato and milk blended together. Alternatively, it’s made by stirring a sweetened puree or syrup with sweet potato flavor into milk-like liquids. Notwithstanding, it is quite a nourishing beverage with comfort food potential. 🛋🛏 A liquid meal to go. 🥡🥤 And although you might not have the chance to select the color of sweet potato 💛💜, you often have a choice between a hot or iced beverage. ❄️♨️
Purple sweet potato latte (hot) with soy milk at vegan cafe “alfreebe” 알프리비, Seoul 2019.
Sweet potato latte (iced) with oat milk at vegan cafe “The Bread Blue” 더브레드블루, Seoul 2019.
Sweet potato drink with dairy sold in a convenience store, Seoul 2019.
Food stall selling roasted sweet potatoes and chestnuts.
Then, of course, sweet potatoes can also be enjoyed simply as they are! In Korea, they are a perfect vegan🌱 snack, frequently available in boiled, steamed or roasted form and sold on the road by street vendors as well as some convenience stores.
So if you are in need of a nutritious snack or an outdoor meal, look out for cooked or steamed sweet potatoes (jjin goguma 찐고구마) or roasted sweet potatoes (gun goguma 군고구마). Just be careful not to burn your hands, if you get them fresh from the oven!🔥
Perhaps, you find sweet potatoes also attractive in dried form: Long sweet potato strips which provide the ideal chewing exercise for your jaws. [Who needs gum, beef jerky or even fingernails to gnaw on when concentrating anyways!] At present, there are various types of such “dried sweet potatoes” (goguma malaengi 고구마말랭이). The old-fashioned goguma malaengi contain added sugars and are manufactured in a process similar to dried mango, dried papaya or orange peel – actually more like candied fruit! More modern versions are made from sweet potatoes, which have been dehydrated by machines without the use of sugar syrup. Depending on the brand, these may be produced either from sweet potato puree, which has been filled into molds to create sweet potato strips with uniform shapes (e.g. brand “Chew” 츄). Alternatively, cooked or roasted sweet potatoes are cut and dehydrated without further treatment, so the resulting sweet potato strips have random lengths and sizes. Home recipes for goguma malaengi suggest to slowly dry pieces of sweet potatoes in an oven. Unless otherwise stated, those variations of dried sweet potatoes consist of 100% sweet potato and are thus 100% vegan. 🍠🌱
Dried sweet potatoes – old-fashioned style – sold by a street vendor in Seoul, 2019.
Dried sweet potatoes – modern style – with additional flavors (pineapple and cranberry), Seoul 2019.
Dried sweet potatoes -modern style- of brand “Chew” (츄)
Dried sweet potatoes -modern style- of brand “Mat” (맛).
Beside boiled, steamed, roasted and dried, Koreans also love sweet potatoes fried!
And there are several ways of frying them! For one, there is the standard method of coating things in batter and then deep-frying them (similar to Japanese tempura). Applying this on sweet potatoes results in Korean goguma twigim (고구마 튀김), which are slices of sweet potatoes with a soft center underneath a crispy, golden crust – a favorite at many street food stalls! Another indulgent street food item involving deep-frying is mattang (맛탕). For this dish, chunks of sweet potato are first deep-fried and afterwards caramelized in sugar. A sticky and ideally also crunchy experience for the sweet-toothed.
Now, what else could there be? 🤔💭 Did you think of sweet potato fries, yet? 🍟 ALMOST correct! Koreans have goguma seutik (고구마스틱)! Unlike the sweet potato fries which you might be familiar with, these super-thin, deep-fried sweet potato “sticks” are quite dry, rather hard and very crunchy! Nowadays, you can find them at snack shops on the street, inside subway stations or at rest areas of high ways.
Various Korean twigim, including sweet potato twigim (goguma twigim 고구마튀김), Seoul 2019.
Pieces of sweet potato twigim (goguma twigim 고구마튀김), Seoul 2019.
Sweet potato sticks (고구마스틱) sold at a high way rest area. Jeongan, 2019.
If you enjoy nibbling on something crunchy, then how about sweet potato chips? Fans of potato chips, however, be warned: Korean sweet potato chips (goguma chipseu 고구마 칩스) are often not savory and may even come with an additional sugary coating! 🍭
As you can see, sweet potatoes are a very versatile ingredient in Korea. And there are many types of sweet potatoes as well! Koreans distinguish between sweet potatoes according to size, color and texture. Just to mention the most distinct ones: The “purple sweet potatoes” (jeok goguma 적고구마 / jasaek goguma 자색고구마), which are most prominent in dessert items because of their color, are actually rarely found in raw form. 💜 Those which are light yellow inside and have a dry mouth feel are called “chestnut sweet potato” (bam goguma 밤고구마), as their taste is reminiscent of chestnuts. 🌰💛 There are also types with orange-colored and more juicy flesh – those are called hobak goguma (호박고구마), which means – guess what! – “pumpkin sweet potato”. 🎃🧡
Various types of sweet potatoes at a traditional market in Seoul, August 2019.
Dry Dangmyeon sold lose (front) and pre-packaged (back) at a traditional market.
But beside these obvious instances, sweet potatoes can be discovered in other parts of Korean cuisine as well! For example, the starch of sweet potatoes is the base of noodles that are called dangmyeon (당면) in Korean. When dry, these noodles are grayish but they turn transparent when cooked. Their texture is soft and rather chewy – not to be confused with noodles made from wheat, rice or other types of glass noodles, which are often made from mung bean flour. Since they absorb flavors very well, these sweet potato noodles are popular in a couple of stews and stir-fry dishes. A famous dish featuring dangmyeon is Japchae (잡채). For this veggie-friendly dish, the noodles are stir-fried, mixed with various vegetables and mushrooms (occasionally egg🥚, fish cake🐟 or meat🐄) and seasoned with soy sauce.
Raw sweet potato tubers, sweet potato leaves and skinned sweet potato leaf stalks, Seoul 2019.
Apart from the tuber 🍠, Koreans also know how to turn parts of the green plant into food!🌱 Yes! The entire plant does not need to be wasted after harvesting the tubers!!! Traditionally, Koreans use the leaves’ stalks in preparing vegetable side dishes (namul banchan 나물반찬) or by adding them into soups and stews. But in order to make them edible (and chew-able), the leaves are removed and the tough, magenta-colored skin is peeled off! This is a lot of manual work and it takes time and patience to skin an amount large enough for consumption. These edible leaf stalks of sweet potato plants are called goguma sun (고구마순) or goguma julgi (고구마줄기) in Korean.
With the harvest of new sweet potatoes in late summer, also sweet potato leaves will be on sale. If you then visit a traditional market in Korea, you may observe vendors diligently peeling the stalks as they wait for customers. This is the best time for fresh sweet potato leaf stalks! Outside the season, they are available only in dried form. Although dishes featuring fresh or dried sweet potato stalks remain the same, the cooking processes vary and there are differences in taste, color and texture.
Sweet potato greens from fresh leaf stalks cooked into a vegan side dish at a Buddhist temple.
Sweet potato greens from dried leaf stalks prepared into a vegan side dish at a buffet.
In summary, sweet potatoes are an ubiquitous and flexible food item. In Korean cuisine, the tubers🍠 as well as the greens🌿 are consumed and most of the resulting foods are either vegan by default or veggie-friendly! 🌱 The tubers, which come in various colors, flavors and sizes, are starring in sweets, snacks as well as main dishes. Sweet potato leaf stalks, then, pose as a green addition to a number of other dishes.
Roasted sweet potato from a street vendor.
Especially during the colder months, sweet potatoes are precious companions. 🧣❄️🧤 On a chilly and lonely winter day, what better treat is there than an oven-roasted sweet potato? Hold it tight or keep it in your pocket, and it lovingly warms your skin. ✋🍠🔥 Unwrap it and its golden insides delight your taste buds, while its sweet breath tickles your nose. 👅🍠♨️ It’s a natural heat pack and energy bar dressed in magenta. 👚💖
You may find boiled potatoes boring as a side dish🥔, but you love french fries🍟. And a bag of chips miraculously disappears when you watch a movie. 📺
Thinking you know potatoes? 🥔
You’ve probably had potatoes in all kinds of ways: Boiled, mashed, baked, roasted, fried, cooked ‘au gratin’…
You also know there are various kinds of potatoes: Potatoes with white or yellow flesh, covered with brown or pink skin. There exist even blue potatoes! Sweet potatoes, yams and regular potatoes are not the same thing either.*) 🥔=/=🍠
Congratulations, you know a lot about potatoes. 👍
But have you ever had potatoes the KOREAN WAY? 🇰🇷
You shall experience potatoes from a totally different perspective in Korea.
Firstly, potatoes are not considered a staple food as in Western cultures. Here, the staple food is rice. Period. 🍚 Potatoes, on the other hand, are rather enjoyed as a snack in between meals. How? On their own. Plain. What? Just potatoes. Steamed. [Did you ever think of steaming potatoes before?] Right, steaming is an option of preparing food, remembering that now. Koreans also boil potatoes in water just like Westerners do. Still something seems odd. Without any seasoning? Well, yes. Sugar. WHAT?
This is how I encountered potatoes in Korea for the first time: Grandmother brought us a tray with steaming hot potatoes, next to it was a bowl of white sugar. We were supposed to peel the potatoes with our hands and then dip them into the sugar. This was in the 1990s. In other families, the potatoes may be entirely coated with sugar before serving. While this seems like an old-fashioned way of preparing potatoes, this snack is still available at some street stalls. Plain potatoes to go. 🥡 Yay! Alternatively, another popular snack, which is sold as street food are small potatoes, that have been peeled and fried in vegetable oil until partially golden brown. These little spherical potatoes (normally referred to as algamja (알감자) or tong-gamja (통감자)) are served with sugar or salt and eaten with toothpicks or wooden skewers.
Various snacks sold on the street: Fried potatoes served with brown sugar, cooked potatoes, sweet potatoes, boiled eggs, peanuts, bell pepper, Korean melon etc.
Furthermore, potatoes are treated somewhat like vegetables. One vegan side dish (common in restaurants and at home) is made from thin slices of potatoes fried together with julienned carrots and onions in vegetable oil (gamja bokkeum 감자볶음). Another veggie-friendly side dish consists of potatoes, which have been cooked in a soy sauce-based brine (gamja jorim 감자조림). Once, I’ve even seen potatoes served raw in a noble Korean restaurant – very finely sliced and bedded on a sweet-and-sour sauce. So basically, when potatoes are served as a side, you have starch to accompany your bowl of rice, which is served as the staple. 🍚➕🥔 Hooray!
Following this scheme are also developments regarding modern foods in Korea, i.e. foods with recent Western origins. Let’s talk pizza and say “pija” (피자) for Korean pizza. Forget Italian pizza. Think American pizza plus K-pop. In Korea, they put french fries on pizza. 🍕➕🍟 Potatoes are in fact a common topping on Korean pizza – especially when you order the vegetarian option. Order your veggie-friendly gamja pija (감자피자) for double indulgence. And to properly top things off, go to one of the Korean pizza places, where you can add sweet potato cream as a topping around the crust. 🍕➕🍟➕🍠 Don’t feel like pizza? Then there’s also the option to get a veggie-friendly burger at Lotteria (Korean version of McDonalds or Burger King), which is filled with – guess what – a hash brown! Who needs a burger patty alternative, if you have potatoes?! Oh and don’t forget to order french fries as the side! 🍔➕🥔➕🍟
Irish Potato Pizza (customized order: bacon omitted) with additional “Gold Ring Crust” by Papa John’s, 2019.
“Mozarella in the Burger Hashbrown” at Lotteria, 2018.
If this is too much greasy decadence for your taste, how about a salad? 🥗 Contemporary Korea also offers potato salad – called gamja saeleodeu (감자샐러드). How to make Korean potato salad: Take a regular potato salad with mayonnaise dressing, mash everything with a fork until it’s an even paste with tiny pieces of vegetables (and occasionally ham), and then shape the mass into pretty balls using an ice cream scoop. To be frank, I have not thoroughly studied recipes on how to make Korean potato salad. But that’s what it looks like. Whatsoever, I have done research on how it is consumed. (In other words, I have more experience eating it!) How to eat Korean potato salad: 1) Enjoy it as a side dish next to your bowl of rice, while eating with chopsticks. 🍚➕🥔➕🥢 2) Place one scoop of potato salad in between two slices of toast and make a sandwich. 🥪➕🥔. Apart from that, you can find it at the salad bar of buffets, ready for you to assemble your own healthy, vitamin-packed, light salad creation. There may be more ways of serving Korean potato salad, but those are the ones that stuck in my mind the most. By the way, you can find this salad also ready-made in super markets and convenience stores, normally next to sweet potato salad and pumpkin salad, which have a similar consistency.
After all, if we continue seeing potatoes as vegetables, above equations appear to make sense. Right? At least a little bit…?
“Milk Blended with Potato” at Starbucks in 2019.
As recipes are continuously diversifying, let me tell you about the most recent food trend happening at Starbucks. The current summer 2019 menu includes “Milk Blended with Potato”, which is essentially a milkshake topped with flakes of potato chips and drizzles of cheese sauce. After pizza, fries, sandwiches and salads, it was indeed time for dessert! 🥛➕🍦➕🥔 This concoction tastes very sweet in the milky base but salty, greasy and cheesy on top. 🧀Good luck on getting your brains to accept this combination! (I failed and couldn’t finish it. 😖)
Vegan potato tteok (gamja tteok 감자떡) made from potato starch and filled with sweet bean paste.
Apart from these “curious” ways of consuming potatoes,**) there are many other dishes featuring potatoes in Korea. They are used as ingredients in various foods, ranging from stews to soups, noodles, dumplings and dessert – too numerous to list them all. Definitely worth mentioning are potato pancakes as well as potato tteok, which are classic Korean dishes. Both are mainly made from potatoes and entirely vegan.🥔🌱
After all, potatoes are very versatile and they are used in innumerable ways all over the world. In Korea, you can discover a couple of new cooking methods for potatoes. It seems like you are meeting a totally new food! 🥔🤝😊 Hello, Mr. Potato! Nice to make your acquaintance! “감자씨, 안녕하세요? 처음 뵙겠습니다. 만나서 반갑습니다!”
Fresh potatoes, sweet potatoes and carrots in a supermarket in Seoul, June 2019. Note the proportions.
Additional notes from the author:
*) In Korea, there is already a strong distinction between potatoes (gamja 감자) and sweet potatoes (goguma 고구마), as demonstrated in their respective names.
**) Termed “curious” from the perspective of the author, who has grown up in Germany, a country famous for its consumption of potatoes. Thus, based on personal background and experiences, the depicted customs regarding potatoes in Korea seem unconventional and novel in the eyes of the author.There is, however, absolutely no intention to judge what the ‘proper way’ of enjoying potatoes is (doubtful whether such a rule existed anyways).
The weather is rainy. 🌧 It is simply cold outside.🍃 Or maybe you have a hangover from drinking too much…💥
Whatever be the case – if you have a craving for something warm, greasy, nourishing and hearty, then how about bindaeddeok (빈대떡)? 😉
Stacks of bindaeddeok at Gwangjang Market (광장시장)
This traditional Korean food is a pancake almost entirely made from mung beans, of which the most basic variant is originallyvegan! Basically, skinned mung beans are ground into a smooth batter, which is then fried in oil to create thick, savory pancakes. The batter normally does not need additional flour or eggs for stabilizing, so this dish is not only vegan but also gluten free. Nevertheless, the final pancakes are very filling, contain a mass of protein and are quite the indulgence! 🤤
In general, one can distinguish between two varieties: Plain pancakes vs. pancakes with chunky “fillings”. In the first version, the plain batter is used to make smooth, golden-colored pancakes. The latter contains chunks of additional ingredients, such as pieces of vegetables (e.g. bean sprouts, scallops, carrots) but occasionally also 🐟kimchi, 🦐seafood or 🥩meat. Since seafood and meat fillings normally cost extra, it is rather easy to confirm that your serving is ordered the way you prefer it! Needless to say, the flavor of the final dish changes along with the additional ingredients, and so does the texture shift from smooth and slightly grainy towards chunky and moist!
Vegan bindaeddeok filled with cabbage, mung bean sprouts and onion
Similar to other Korean savory pancakes, bindaeddeok are served together with a complimentary sauce. When eating bindaeddeok, pieces of the pancake are dipped into the sauce (typically soy sauce with extra spices) and thus seasoned according to one’s personal preference.
Plain bindaeddeok at North Korean restaurant “Neungra Babsang” (능라밥상)
Besides the taste, there exist slight variations also in terms of name and appearance. For instance, an alternative name for bindaeddeok is nokdu jeon (녹두전 绿豆煎 – literally green bean pancake). In North Korea, on the other hand, these pancakes are called nokdu jijim (녹두지짐).
Also, sizes range from as big as plate-filling to smaller, bite-sized pancakes. The North Korean version, in particular, is prepared with a plain batter, which is occasionally topped with 🌶vegetables or a piece of 🐷pork for garnish.
After all, I warmly recommend clarifying prior to ordering what kind of topping or ‘filling’ will be used! You can easily eliminate meat, fish and seafood by asking something like this: “Hoksi gogi, saengseon ina haemul neo-eu-seoyo? 혹시 고기, 생선이나 해물 넣으세요? Are you putting meat, fish or seafood in this?” If the answer is no (“aniyo! 아니요!”), there should be no shocking surprise when food is served. 😉 However, in case you are allergic or follow strict rules, be aware that your food may nevertheless be cooked on the same grill as food that is not vegan, vegetarian, halal or kosher.
Where to find: There are restaurants which specialize in such pancakes – these are normally identical with pubs serving traditional Korean alcohol (hanguk suljip 한국술집). 🍶🥞 In fact, bindaeddeok is commonly enjoyed in combination with alcohol, especially Korean rice wine (makgeolli 막걸리) and pancakes make a classic couple in Korean food culture.
Besides that, bindaeddeok are also sold outdoors at food stalls (preferably near subway stations or busy streets) or on traditional markets. At such locations, you can either eat one on the spot like typical Korean street food, or you can buy it for take-away. 🥡 In my opinion, however, they taste best, when they are still hot and crispy outside, while the inside is soft and juicy! 🤤
Food stall on Gwangjang Market (광장시장) where bindaeddeok is freshly prepared.
Overall, these pancakes are a rich and indulgent food item that is (at least in Korean minds) emotionally linked with social gatherings. In addition to that, they provide fuel to help you regain your strength, when you feel weak physically. Hence, I list bindaeddeok as one of my personal comfort foods in Korean cuisine. 💚🍴
What is your favorite comfort food? ☕️🌧 Anything other than chocolate?! 🍫 Or do you have a specific craving, when you have a hangover? 🤪
Black beer served with cinnamon on the rim alongside cheese pizza inside a Western-style pub.
In Korea, drinking plays an important social role.🍻 When meeting people in the evening, people often enjoy their food alongside alcoholic drinks. Koreans are respectful if you do not drink alcohol – but it will definitely influence the scope of your social activities. (Actually, people will initially expect you to not be fond of drinking at all, since you follow a vegan or vegetarian diet.)
In terms with this, anju (안주) are a characteristic trait of Korean culture. This is a category of foods which are specifically made to accompany alcohol. They range from simple peanuts and fried potatoes to more complex dishes such as savory pancakes, raw fish or all kinds of meat barbecues.
There are also classical combinations of specific types of drinks with certain dishes. For example:
you will find 🍴Western-style foods such as 🍗fried chicken, 🍟french fries, 🍕pizza or sausages on the menu of bars that serve 🍺beer (maekju 맥주).
Grilled 🥩meat or 🐟fish are often paired with Korean 🍶soju (소주).
🥢Traditional food served with 🥛Korean rice wine (makgeolli 막걸리) are savory pancakes, of which many variations (vegan, vegetarian, pescetarian, you name it!) exist. Especially on a rainy day, Koreans express a craving for these pancakes.
What can you eat when going out? Be aware that not every bar or Korean pub (suljip 술집) offers a dish that is vegan, vegetarian, halal or kosher. There are a number of options, however, depending on the kind of location you go to. Here are some ideas:
Cheese platter in a Western-style pub
🍺 Western style pubs aka Hof (호프): 🥜peanuts (땅콩), 🥨salted pretzels, 🍿Korean popcorn or other puffed grains (ppeongtwigi 뻥튀기), 🍟fried potatoes (gamja twigim 감자튀김), 🥗salad (샐러드), 🍕pizza (피자), 🧀cheese (치즈)
🍶 Barbecues for beef or pork: 🥚egg stew (gyeran jjim 계란찜), 🍳rolled omelette (gyeran mari 계란말이; sometimes with 🥓ham or sausage), 🍜 mixed buckwheat noodles (bibim naengmyeon 비빔냉면; often served with 🥚egg and 🐄beef broth; noodles may contain 🐚 sea shell powder)
Outdoor food stall with various savory pancakes (buchimgae 부침개 / jeon 전).
Be aware that recipes vary by family and each place will have their own version of the respective dish. You might want to confirm prior to ordering, whether any 🥩meat, 🐟fish or 🐚seafood goes into your serving.
Additionally, especially in the case of eating from an outdoor food stall, dishes may be prepared on the same grill. Just thought I’d mention this in case of allergies or personal preferences. After all, it is up to you to decide whether you eat under these conditions or not. Anyways, hope you enjoy your night out! Cheers! 🍾😊
They are nutritious and originally vegan: Korean rice cakes (tteok / ddeok 떡)
Traditionally, they were consumed as sweet treats on holidays or special occasions. But nowadays, they are quite abundant in Korea – throughout the year and basically anywhere – in innumerable variations! Although the basic ingredient is normally rice, they come in all kinds of shapes and colors, with fillings, toppings, varying textures, steamed, pounded, fermented etc…
Rice cakes of the “songpyeon” (송편) variety, filled with sesame and sugar.
Korean food is often colorful and so are these rice cakes! 🌈 Ideally, they are dyed naturally by adding flavorful ingredients, such as
❤️red = red rice (honggukmi 홍국미) 🧡yell0w = sweet pumpkin (danhobak 단호박) 💚green with speckles = mugwort (ssuk 쑥) 💜 light purple = purple sweet potato (jeok goguma 적고구마) 💜purple with speckles = black rice (heungmi 흑미) 💕pink = cactus fruit (baeknyeoncho 백년초)
Fresh yeongyang ddeok (영양떡) left to cool down before being cut and wrapped individually.
There exist rice cakes in cuisines of various Asian countries – each exhibiting local characteristics. Regarding Korea, here is a rough overview listing the most common criteria to demonstrate the diversity of tteok / ddeok:
Type of main starch: short grain rice (mepssal 멥쌀), glutinous short grain rice (chapssal 찹쌀)
Additions to dough: mugwort (ssuk 쑥), red / black whole grain rice (honggukmi 홍국미 / heungmi 흑미), pumpkin, sweet potato
Filling: sugar with sesame seeds, red bean paste (pat anggeum 팥앙금), bean paste (kong anggeum 콩앙금); occasionally nuts or dried fruit are added
Coating: roasted soy bean powder (kong garu 콩가루), mashed beans (kong gomul 콩고물), [honeyed] syrup with sesame seeds, jujube (daechu 대추), coconut or spongecake crumbs (kastera 카스테라)
Shape: hand-shaped, ball-shaped, cut into blocks, pressed into molds
Method of preparation: pounding steamed rice (➡️dense, chewy texture), sifting rice powder and then steaming it (➡️fluffy, powdery texture), fermenting rice batter and then steaming it (➡️slightly tart flavor, bubbles in dough)
Mugwort tteok filled with red bean paste and covered in roasted soy bean powder 콩고물쑥떡
In general, rice cakes will not taste as sweet as our contemporary Western desserts. Modern versions and especially the ones with (red) bean filling, however, can turn them into rather filling, rich and nutritious sugar bombs. 😋 If the filling or topping of the rice cake contains nuts beside beans, this adds further sources of energy! Curiously enough, there exists a modern kind of tteok that is coated in crumbs of sponge cake – this is an exception to the otherwise vegan food item. Also, there are varieties, which are not sweetened at all. You will find these plain rice cakes in Korean dishes such as tteok-bokki (떡볶이) or in the soup tteokguk (떡국). But more on this later, in a future post.
Where to find: Normally, rice cakes can be found as a to-go snack packaged into plastic foil basically everywhere – in convenience stores, supermarkets, on traditional markets, on the street, in the subway and of course at “rice cake houses” (tteok jip 떡집/ tteok bang 떡방), where they are produced on location. What’s better than enjoying fresh rice cakes, as long as they are still warm, soft and chewy? 😋
In Seoul, prices for the dessert/snack types of tteok lie between 2000 and 3000 KRW per package, but this varies by regional location, brand and quality of ingredients.
Plain white ddeok which has been roasted and garnished with honey, bean powder and almonds.
Other than this, you may find rice cakes served for dessert in traditional Korean restaurants (the fancier type of restaurant!), in traditional tea houses (jeontong chatjip 전통 찻집) or at tteok cafes, which are nowadays increasing in Seoul. At such locations, rice cakes are occasionally served roasted and garnished with a drizzle of honey, condensed milk or a kind of syrup along with other toppings. You may also see them as the topping in other desserts such as bingsu (빙수), which is a shaved ice dessert.
Apart from this, please note that rice cakes taste best the day they are produced! In case you happen to buy fresh rice cakes in bulk (which is often cheaper, especially at traditional markets), be aware of the following facts:
If you leave them at room temperature, they might spoil until the next day.
If you put them into the fridge, they will harden and require heat to soften again.
If you decide to store them, it’s best to freeze them. Let them thaw slowly at room temperature, when you want to eat them. Just decide when you want to eat them and take them out of the freezer a few hours in advance.
If you want to soften hardened rice cakes quickly, you could do so using a microwave (❗️softens unevenly, so tteok needs to be turned frequently) or roasting them on a dry pan (❗️burns and melts suddenly!). Steaming them is another option. [Otherwise, I recommend letting them thaw naturally.]
But did you know about the Korean equivalent Kimbap (also spelled Gimbap 김밥)? It’s basically rice (bap 밥) rolled up in a sheet of seaweed (gim 김), quite similar to the Japanese maki sushi. Only it has WAY MORE fillings!!!🤩 💕 Another difference is, that you don’t need to dip the pieces into a sauce, because the fillings are already seasoned.
In Korea, Kimbap is consumed as a snack, small meal or as a starter. It can be found sold on the streets or in small restaurants (bunsikjeom 분식점). In those restaurants, you can normally choose among various types of fillings – ranging from kimchi to fried pork cutlet or 🥩beef plus the standard vegetables!
The basic filling usually includes 🥕carrot, 🥬spinach, pickled radish, 🥒cucumber, 🥚egg, 🥓ham (haem 햄), 🐟fishcake (odeng 오뎅) and 🦀crab meat (gematsal 게맛살). It is easy to customize your Kimbap order, when it is made on location. According to your preferences, you can ask for specific ingredients to be put into your roll of Kimbap. Here are some ideas to for doing so:
🥕 “김밥에 야채만 넣어주세요.” Please put only vegetables into my Kimbap. 🥒 🥚 “김밥에 야채하고 계란만 넣어주세요.” Please put only vegetables and egg into my Kimbap.🍳 🥓 “햄 빼고 김밥 만들어주세요.” Please make my Kimbap without ham. 🐷 🐟 “오뎅이나 게맛살 빼고 김밥 만들어주세요.” Please make my Kimbap without fishcake or crab meat. 🦀
Whether you get it on the street or in a restaurant, Kimbap is easily available to-go, when it is simply wrapped into aluminum foil. It is an abundant, nutritious, basic food just like the sandwich in the Western world. An ideal meal when in a 🚴♂rush, 🧗♂outdoors or on a ⛱pick-nick! You can eat it with your fingers, in case 🥢chopsticks are not available. There’s no need to carry an extra sauce container. In other words, it is the number one 🥡take-away meal! In this regard, it has a completely different standing if you think about the fancy way Japanese sushi is served in the Western world!
Vegan Kimbap with tofu, beetroot, radish, perilla leaf (deulggaetnip 들깻잎), thistle root (u-eong 우엉) and brown rice.
