Saewookkang is considered one of the oldest and most popular snacks in Korea. It is about two-inches long in length, packed with savory andreal high quality shrimp flavors as opposed to artificial additives. It is slightly salty in taste and each piece is baked, forming tiny pores inside each cracker which makes it crunchy with every bite. Different variations from sprinkled herbs to hot & spicy shrimp flavors exist as well.
Since Korea is a peninsula surrounded by sea, seafood flavored snacks are surprisingly popular and something which everyone enjoys. A bag of this beloved snack can be found in almost every Korean household and often served in popular bars much like how party mix goodies are served elsewhere.
Saewookang was first introduced in 1971 and several billions of bags have been sold and consumed thus far.
Choco Pie is Korea’s second most popular snack next to saewookkang. It is manufactured by Orion Confectionery which consists of two small round layers of cake with marshmallow filling, with chocolate covering, similar to a Moon Pie. Orion supplies the South Korean military with choco pies, which are given out to soldiers after their first week of basic training.
Chocolate Covered Biscuit Sticks
Pepero is a biscuit stick covered or filled with chocolate as well as other sweets and nuts such as vanilla, strawberry, cheese and/or crushed almonds. This snack is so popular in Korea that it even has its own holiday named “Pepero Day” and its observance is similar to Valentine’s Day which is celebrated in America. Pepero Day is held on November 11, since the date “11/11” resembles four sticks of Pepero and it is observed mostly by young people and couples, who exchange Pepero sticks, other candies, and romantic gifts.
Lotte Confectionary Co., who owns the Pepero brand denies starting the holiday and instead states that they noticed a bump in sales around November 11th and after continued popularity, they decided to then encourage the holiday with special gift boxes and other promotions. According to one story, Pepero Day was supposedly started in 1994 at a girls’ middle school, where students exchanged Pepero sticks as gifts to wish one another to grow “as tall and slender as a Pepero”. But some suspect that Pepero Day was actually dreamt by Lotte’s marketing team.
Pepero is available in different flavors such as regular chocolate, strawberry-flavored, almond chocolate, nude (chocolate in the center), nude lemon cheese, cocoa, and much more.
Spicy Rice Cake W/ Vegetables
Tukbokki is one of Korea’s popular snacks that are loved by teenagers as well as adults. It is made from garaetuk, a chewy long cylindrical rice pasta (or “rice cake”) that is cut into many pieces and cooked with various ingredients. It is a stir-fry dish which is cooked withgochujang (red chili pepper paste) along with garaetuk, seasoned beef, fish cakes and assorted vegetables such as green onions, carrots and onions.
A spicy version of tukbokki is very popular but less spicy ones can be also requested to meet everyone’s taste buds. In Korea, this snack is commonly purchased from street vendors much like hotdog vendors in New York City. However, it can be found in Korean fast food venues as well as some restaurants outside of Korea.
- 10 oz garaetuk
- ⅓ onion
- 1-2 stalk(s) carrots
- 1 tsp of gochujang or more, depending on how spicy you want the dish to be
- 1 tsp sugar
- 1 green onion
- 1 tsp garlic
- Sesame seeds
- For preparation, make sure the garaetuk is soft and chewy for cooking.
- Cut the onion and carrot into widths of ½ inch and lengths of 1 inch.
- Mix the ketchup and hot pepper paste in a pot, then boil it with added sugar, lastly sprinkle in some sesame seeds.
- Pour oil into a pan with garlic and green onions then fry the onions, carrots, and cabbage.
- When the vegetables are lightly fried, put the garaetuk with the mixed sauce for 5-8 minutes.
- Serve hot.
Spicy Pork And Kimchi Stirfry
Jayook Bokum also known as jaeyook kimchi bokum, is a delicious Korean dish that consists of marinated pork loin which are stir-fried with kimchi and red chili pepper paste, gochujang. When making jaeyook bokum, gochujang is the key base sauce to this dish which determines the flavor and its level of spiciness. Depending on one’s taste, spiciness can be softened by adding more soy sauce and less gochujang and red chili powder to the sauce mix.
Jayook bokum can also be prepared with thinly sliced pork belly strips, much like what’s found in samgyupsal. Tofu is a great addition commonly found alognside this dish but it is sometimes eaten with a bowl of steamed, white rice to compliment its spiciness. Pork meat are initially cooked over a medium to high heat and then stirred fried with gochujang, kimchi, onions, carrots, scallions and other optional vegetables.
Some prefer pork to be crispy and bacon-like prior to stir-frying all ingredients together. Jayook bokum is popular as an appetizer while drinking soju but also great and hearty as a meal with rice and many other side dishes.
|RECIPE INGREDIENTS: SAUCE
- 1-4 tbsp gochujang
- 1-4 tbsp soy sauce
- 1 tbsp garlic (minced)
- 1 tbsp sesame oil
- 1 tbsp ginger juice (or powder)
- 3 tbsp sugar
- Black ground pepper to taste
- 1 tbsp red pepper flakes (optional)
- 1 package of firm tofu (optional)
- 20 oz. pork loin or belly
- ½-1 cup kimchi, bite sized
- 1 onion
- 2 stalks green onions
- ½ carrot
- 1 bell pepper (optional)
- 2 jalapeño peppers (optional)
- In a bowl, add 1-4 tbsps of gochujang depending on how you want your level of spiciness. Make up any difference with 1-4 tbsps of soy sauce. For example, if you prefer a mild taste, add 2 tbsps of gochujang and 2 tbsps of soy sauce but the total combination should not be more than 4 tbsps.
- Add sesame oil, minced garlic, ginger juice or powder, sugar and pinch of black ground pepper.
- If desired, add 2 tbsps of red pepper flakes to make it spicier.
- Mix all ingredients well and put aside for later use.
- For pork loins, use a meat tenderizer and lightly beat on meat until they are become very thin. Cut into desired, bite sized pieces thereafter. For pork bellies, cut thin strips into bite size pieces.
- Add pork meat to the bowl of sauce that was prepared earlier and thoroughly marinate meat. Optimal time for meat to marinate is 30 minutes — put aside to prepare vegetables.
- Cut onion and carrot into thin strips, and cut green onion diagonally. Bell pepper and jalapeños are optional.
- In a large pan, stir-fry pork for about 4-5 minutes in med-high heat.
- Add kimchi along with vegetables into mix. Cook until pork is thoroughly cooked.
- To prepare tofu, boil water in pot and add entire block of tofu for 3-5 minutes in hot water. Rinse with cool water and cut them into smaller, bite-sized “blocks.”
- Place pork and kimchi stirfry in middle of plate and garnish with tofu around the plate
Mandoo is a Korean dumpling consisting of minced meat and vegetables wrapped in a thin piece of dough. Popular meat fillings include shrimp, ground beef, pork or fish. And popular vegetables ingredients can include bean sprouts, green onions, shredded kimchi and much more.
Korean mandoo can be cooked in several ways where it is simmered in beef stock, steamed or fried. It is usually dipped in soy sauce mixed with vinegar and served with kimchi on the side. Crushed or powder red chili pepper flakes (gochugaru) can be added to the mixture of sauces to add an extra kick. Traditionally, mandoo dumplings were made at home but nowadays, it is readily available in Asian supermarkets and/or convenience stores in the frozen foods section.
Mandoo is usually enjoyed as an appetizer or as a snack but almost all Korean families prepares this dish on the first day of any New Year by simmering mandoo’s in a beef stock to make mandoo guk.
Fact: In Chinese, dumplings are called jiaozi and in Japanese, it’s gyoza.
this make you want to try those food right?? 😀