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I want to talk about three representative street snacks in Korea, especially for winter.

One of Korea’s most popular winter snacks is “붕어빵” (Bungeoppang), which is a representative street food.

This snack is shaped like a carp, hence its name “붕어빵.” Bungeoppang is made with a crispy outer layer and a soft bread dough inside, and it is filled with various fillings.

The most common filling for Bungeoppang is sweet red bean paste or sweet bean paste. However, these days, a variety of fillings are used, including cream, chocolate, cheese, fruits, spam, sausages, ham, and more. As a result, food vendors have developed various products such as pizza Bungeoppang, cream cheese Bungeoppang, sweet potato Bungeoppang, and others, gaining popularity among people.

When making “붕어빵” (Bungeoppang), a special fish-shaped mold is used. The dough is placed in the fish-shaped cavity, and then the filling ingredients are added before covering it with the lid. During the cooking process, the outer layer becomes crispy, while the inside becomes soft, creating a delicious snack.

Next, “호떡” (Hotteok) is another popular Korean snack, especially during the winter season.

Hotteok is a sweet and soft pancake, and it is made through the following process:

The dough for “호떡” (Hotteok) is made by mixing flour, sugar, eggs, salt, baking powder, milk, and other ingredients. This dough is used to encase the sweet filling.

Traditionally, Hotteok’s filling consists of peanuts, walnuts, cinnamon, and a sugar syrup.

Hotteok batter is poured into a circular shape on a griddle, and the important step is to add the filling mixture in the center.

Once one side of the Hotteok becomes crispy and golden brown, it is flipped to cook the other side. It’s important to cook it until the outer layer is crispy, and the inside becomes soft.

Cooked Hotteok is served while still warm, and it is typically sprinkled with a mixture of sugar and cinnamon powder for added flavor.

Hotteok is also readily available as a street food throughout South Korea.

Finally, “오뎅” (Odeng) is one of Korea’s popular winter snacks, primarily made using fish meat as the main ingredient.

Odeng is often enjoyed by either putting it in a soup or skewering it and serving it with a seasoned dipping sauce. Here are some key points about Odeng:

Eomuk, also known as fish cake, is made by processing fish meat and shaping it into long strips that are then twisted or folded onto skewers, giving it a distinctive wavy appearance.

Odeng is commonly served alongside a dish called “떡볶이” (Tteokbokki), where the fish cake skewers are immersed in a clear broth and seasoned with a flavorful sauce.

Furthermore, “오뎅” (Odeng) is one of Korea’s popular street foods and is among the most commonly found snacks. Various types of Odeng are offered in stores, and customers skewer the fried fish cakes and dip them into seasoned sauce.

It’s common to dip Odeng into the seasoned sauce, which often has a sweet and spicy flavor. The types and flavors of the seasoned sauce can vary from one shop to another.

Indeed, during the winter season in Korea, a wide variety of street snacks line the streets and are immensely popular among people. Korea has a rich street food culture deeply rooted in its culinary traditions.