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Korean Street Food

J.K. YOUNG

인사이트케이주식회사 · 2026-11-13 출간 예정

ISBN 9791123127279 · 기술과학

정가 17,500원 · 전자책

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『Korean Street Food』는 2026-11-13 출간 예정입니다. 출간되면 서점 판매 링크와 함께 이메일로 한 번 알려드립니다.

책 소개

Eat standing up. Pay in cash. Come back in winter.

The hotteok stall at Namdaemun has a cast-iron plate, a tub of dough and a woman who does not look up. The line moves anyway.

You get one for ₩2,000, in a paper cup, and the first bite is a mistake because the brown-sugar center is lava. Everyone makes this mistake once. You stand there, mouth open, steam coming out, and the woman behind you in the line laughs and says something you do not understand but definitely means “yep.”

That is Korean street food: cheap, hot, fast, and eaten standing up next to strangers who have all been burned by the same pancake. This book is organized the way the food is, by season and by street, because a hotteok in July is a different thing from a hotteok in January, and both are different from the one in Busan with seeds inside.

What this book is. A guide to about fifty street foods and a dozen of the places that sell them, from the winter carts of Seoul to the night markets of Jeonju and Daegu, the plastic-tent bars of Jongno, the snack shops outside every school, and the regional specialties that Koreans travel for. It is the companion to the series’ food volume, The Flavors of Korea, which covers the restaurant table; where a dish appears in both, this book is about where and when you eat it on the street. It is also the neighbor of Convenience Store Korea, which covers the other place Koreans eat standing up.

How the book is built. Seven parts. Part 1 is winter, the season of street food, when the carts appear with the first cold and the steam is visible from the end of the block. Part 2 is spring and summer, the season of the night street and the cold dessert. Part 3 is autumn and the festivals. Part 4 is the pojangmacha, the orange-tented night bar. Part 5 is the school gate and the snack shop, where Korean children learn to eat. Part 6 is the regions, ten specialties worth a train. Part 7 adds four more towns, Yeosu’s seaside tents, the food trucks and Seoul’s night markets. Fourteen chapters are spotlights on a single place, with how to get there and a route through it.

How to read an entry. Each food has the same parts. HOOK puts you at the stall. WHAT YOU’RE EATING explains the dish and its history. WHERE AND WHEN says which streets and seasons have it. HOW TO EAT IT says whether you stand, walk or sit, whether you need cash, and how to avoid the mistake everyone makes. HOW TO ORDER gives the one sentence you need. VARIATIONS lists the versions you will meet, PAIR IT WITH says what Koreans eat or drink alongside, and MAKE IT AT HOME gives a simple method for the reader who is far from a Korean street. WORD CARD is one word and how it sounds, and KEEP THIS is one line to take away. The spotlights replace the middle sections with THE PLACE, WHAT TO EAT, GETTING THERE, A ROUTE THROUGH IT, NEARBY and WHEN TO AVOID.

On prices, names and change. Every price is in Korean won as found in 2026, and street prices moved fast in the 2020s: the fish-shaped bread that was three for ₩2,000 for a decade became ₩1,000 each at many carts in 2024 and 2025, as the price of red beans rose by a third. Expect the proportions to hold and the numbers to drift. The book names a stall only when it has been trading for more than ten years and is famous enough to survive a reader’s visit; stalls close, move and change hands, and the markets are a better bet than any one counter. Street vending in Seoul is shrinking, from about six thousand registered street stalls in 2020 to under five thousand in 2024 by the city’s count, and the epilogue is about what that means.

Cash, cards and phones. Most stalls take cards in 2026, many take bank transfers by phone, and some still prefer cash, especially in the older markets and at night. Carry ₩20,000 in notes and coins. Foreign cards work at most counters; the Korean payment apps, which need a Korean bank account, do not work for most visitors.

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