KFC…Korean Fried Chicken! Korean fast food at its finest. The chicken is not only fried once, it’s fried twice so it’s crunchier, and then seasoned with a sticky sweet and spicy sauce (i.e. mainly gochujang - Korean red chilli pepper paste, ketchup, garlic), and dusted with sesame seeds.
Tteokbokki @ Mabongmin Tteokbokki, Seoul, Korea. Super duper delicious pot of Tteokbokki with eomuk (fishcake), hardboiled eggs, pan fried mandu (dumplings), ramyeon, tteok (rice cakes), jjolmyeon (chewy noodles), cabbages and carrots.
One of the more interesting dishes I enjoyed in the Mullae art district of Seoul last week…
A whole rotisserie chicken is split in half, placed in a hot pan over rice, smothered in tteokbokki, which is a traditional Korean street food made of soft rice cakes cooked in spicy chili sauce, then topped with grated cheese!
This is the quintessential Korean street snack made from chewy rice cake cooked in a broth of fermented chilli paste, spring onion, sugar and some recipes include anchovies. The dish is often be accompanied with fish cakes and a hard boiled egg. There are now many variations, including fried rice sticks on skewers.
Japan often gets a bad rap for some of the weird toppings they put on pizza there, like corn and tuna, but I found Korea is just as guilty in this regard. Like this combo I had a the newly-opened Dog & Pig brewpub in Seoul… spicy chicken, red & green peppers, pineapple and mayonnaise!