12 Korean Snacks You Absolutely Have To Try

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All these snacks can be found at your nearest Asian supermarkets and sometimes even in the “Asian foods” section of American grocery stores.

1. Shrimp Snacks (saeoo snek)

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These chips are one of the most popular snacks in Korea. Despite their simple ingredients — flour, oil, and starch — the actual shrimp seasoning makes these unique. It gives them a light flavor similar to Old Bay seasoning. Although they’re shaped like french fries, these are super airy and light, like rice crackers.

What it tastes like: If Veggie Sticks had a fishy flavor.

 

2. Korean Rice Crackers (ssal ro ppung)

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This is like the Korean version of a Rice Krispy treat, except way less sugary and not nearly as bad for you. Made with real puffed rice, these lovely rolls are a perfect hand-held snack to satisfy a sweet craving without feeling too guilty afterwards.

Fun fact: the word “ppung” is the sound of an explosion like “pop.”

What it tastes like: Honey Smacks.

 

3. Crab Chips (kkotgae snek)

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Topped with crab seasoning, these chips are similar in texture and flavor to the shrimp chips. However, these have a slightly sweet flavor as well.

What it tastes like: If Popchips came in Old Bay Seasoning flavor.

 

4. Korean Sweet Cakes (chapsal yakgwa)

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Yakgwa is a very traditional Korean cake made mainly from honey, sesame oil, and wheat flour. These taste a bit like donuts, so obviously they’re delicious.

What it tastes like: Glazed donuts.

 

5. Ginger Flavored Crackers (saenggang maht junbyung)

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These traditional “crackers” are also more like cookies. Once your tongue is past the sugar and ginger, you’ll find these have a pleasantly sweet flavor.

What it tastes like: Ginger coated fortune cookies.

 

6. Traditional Korean Crackers With Laver Flavor

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Although these guys are labeled as crackers, they’re actually more sweet than savory. They contain “laver” (aka seaweed) which gives a natural salty hint to each cracker and also a very unique flavor.

What it tastes like: Fortune cookies laced with seaweed.

 

7. Azuki Bean Rice Ball Snacks (injulmi rice ball)

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These puffy rice balls have the consistency of Utz Cheese Balls, but are actually sweet. There is a particular flavor on the outside as well from the “injeolmi” seasoning which creates a flavor like these popular Korean rice cakes.

What it tastes like: Peanut Butter Crunch.

8. Pumpkin Monaca, Baked Biscuit (hobak monaka)

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The outside is rice based, but the inside is a sweet, thick paste-like center made from pumpkin powder and flavoring. The filling is very sweet, so you really only need one at a time, which is probably why these come individually wrapped!

What it tastes like: thick pumpkin jam.

 

9. Chocolate Corns

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These corn-based snacks are basically a sweet, chocolatey version of cheese puffs, however they are pretty much on the opposite end of the flavor spectrum. These are sweet, not salty, and chocolatey, not cheesy.

What it tastes like: Cocoa Puffs.

 

10. Sweet Red Bean Jelly (yanggaeng)

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Red bean jelly and paste is a common ingredient in many Korean desserts. In this case you can buy it in pure bar form. It’s sweet, fat-free, low-calorie, and a healthier alternative to a candy bar. Sure, it may look like the “protein bars” in Snowpiercer, but I guarantee these are actually delicious.

What it tastes like: The center part of mochi ice cream.

 

11. Lotte’s Kancho Choco Biscuits

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These button-sized cookies are lovely little morsels packed with milk chocolate. With a crumbly-cookie shell and milky chocolate center, these little bites of sweet cookie goodness are just the right amount of naughty.

What it tastes like: Dunk-a-roos, without the dunking.

 

12. Pepero White Cookie Sticks

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If you’ve ever had Pocky, then you’ll have an idea what you’re in for. This is a thin, cookie stick dipped in white chocolate and chocolate cookie crumble. What’s not to love?

Fun Fact: Lotte is a mega retailer in Korea, in fact they even have a theme park called Lotte World in Seoul.

What it tastes like: Oreo cookies and white chocolate.

 

Most of Korean Snacks can be purchased at SFMart.com

This article is originally posted on Buzz Feed

Bulgogi (Korean Grilled Beef)

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Bulgogi, a Korean classic of marinated grilled beef, is easy to make and fun to eat; it’s no wonder it is one of the country’s most successful culinary exports. As with most Korean barbecue, the meat is seasoned with sesame and scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness. Round, pale yellow Asian pears are traditional, but Bosc pears are just fine.

The meat is only half the recipe: Just as important are the crunchy vegetables, pungent herbs and savory sauces that all get wrapped together into delicious mouthfuls. Perilla is a common Korean herb in the mint family, but if you cannot find it, you can try other herbs like shiso or cilantro. Make sure to wrap your bundle tightly: According to Korean tradition, you must finish it in a single bite!

INGREDIENTS

  • 1 pound well-marbled, boneless sirloin, tenderloin or skirt steak
  • 4 large garlic cloves
  • 1 cup peeled, chopped ripe Asian or Bosc pear
  • ¾ cup finely chopped onion
  • 1 teaspoon finely chopped ginger
  • 1 scallion, chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon roasted sesame oil
  • 1 tablespoon light brown sugar or honey
  • ½ teaspoon black pepper
  • ½ teaspoon sesame seeds, toasted

PREPARATION

  1. Wrap beef in plastic wrap or butcher paper and place in freezer for 1 to 2 hours to firm up.
  2. Cut beef across the grain into thin slices. If cooking in a skillet, slices should be less than 1/8 inch thick; do not worry if they are a bit ragged. If cooking on the grill, uniform slices, 1/8-inch thick, are best.
  3. In a food processor, combine garlic, pear, onion and ginger and process until very smooth and creamy, about 1 minute.
  4. In a bowl or sealable plastic bag, combine steak, marinade, scallion, soy sauce, sesame oil, brown sugar and pepper and mix well. Cover or seal, then refrigerate at least 30 minutes or overnight.
  5. When ready to cook and serve, prepare garnishes. Lettuce leaves should be mounded in a large basket or platter; small dishes can hold remaining garnishes. Keep vegetables cold.
  6. If using a cast-iron grill pan or large skillet, heat over high heat. Add all the meat and its juices to the pan. Cook, stirring constantly, until most (but not all) of the liquid has evaporated and the meat begins to brown around the edges. Sprinkle with sesame seeds. Serve immediately, directly from the skillet (this will keep the meat hot). If using a charcoal or gas grill, heat to high. Working in batches if necessary, place the sliced meat on the grill and cook, turning often, just until cooked through and browned, about 2 minutes. If desired, heat an empty cast-iron skillet and use as a serving dish; this will keep the meat hot. Sprinkle with sesame seeds.

TO SERVE:

  1. To eat, lay a lettuce leaf open on your palm. Add a perilla leaf (if using), a small lump of rice, 1 or 2 pieces of meat and any other garnishes on top, then dab with sauce. Wrap by lifting up the edges of the lettuce leaf, then twisting them together to make a tight bundle. Eat each bundle in one bite, according to Korean tradition.

 

Most of ingredents can be purchased at SFMart.com

This article is originally posted on New York Times

Samgyang Food’s “Fire Noodles” Become Popular Overseas

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Buldak Bookeum Myun, affectionately nicknamed "Fire Noodles" in English.

Buldak Bookeum Myun, affectionately nicknamed “Fire Noodles” in English.

Samyang Food’s Buldak Bokkeum Myun, which records monthly sales of 6 to 7 billion won (US$5.56 to 6.49 million), is getting popular not only in the domestic market but also globally.

In February last year, a British man by the name of Josh filmed and posted a video clip on YouTube titled Buldak Bokkeum Myun Challenge in London with his friends. The clip showed the reactions of British people after they tried Buldak Bokkeum Myun. It had been posted on the YouTube and went viral.

On Jan. 14 of this year, Josh uploaded the new clip titled Buldak Bokkeum Myun Challenge in the US, which shows reactions of Americans after they tried the product during his U.S. road trip, attracting attention once again.

The product’s popularity is also spreading rapidly throughout the markets of Southeast Asia, including Singapore, Indonesia and Malaysia, the company said. Stir-fried noodles without broth are very common in Southeast Asia, so Buldak Bokkeum Myun fits right in.

In Indonesia, when people eat fried foods, they have it with Cabe, which is similar to the Chungyang Red Pepper, and Sambal sauce, which is similar to Korean red pepper paste. Since they have a food culture accustomed to spicy foods, it was even easier for Buldak Bokkeum Myun to advance into local stores.

Samyang Food obtained a halal certificate for Buldak Bokkeum Myun in November last year, and the company is making every effort to open up more markets to Muslim countries.

 

Buldak Bokkeum Myun is available to purchase at SFMart.com

This article is originally posted on Business Korea

You Need To Try Gochujang. It’s Like Sriracha, But Maybe Even Better.

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Some like it hot. If you’re the type, you’re going to need to try gochujang.

The Korean condiment is nothing new, but it’s been increasing its presence in America’s grocery stores and recipes over the past several years. Gochujang is a fermented hot pepper paste that has a history over 1,000 years old. It’s slightly reminiscent of ketchup, but with a powerful kick and staying power. It might be what you wish were the result of mixing sriracha with ketchup, but it’s got more depth than something you can concoct in your head. It’s savory, spicy (but not as spicy as sriracha), sweet and tangy all at once. For the love of all things hot, try some gochujang.

The condiment is a staple in many Korean households. It pairs perfectly with meats, veggies, scallion pancakes, soups and rice. If you like Korean food, you’ve probably had it while dining out without even knowing it. Once you get your tastebuds on it, you might be saying goodbye to sriracha forever. Yes, we went there.

You can learn more about the flavorful delight in the infographic from Bibigo below. Then, take yourself to an Asian specialty store or your grocer’s international section and buy it in bulk. You won’t regret it.

gochujang is available to purchase at SFMart.com

This article is originally posted on Huffington Post