Gangnam Street Food presents a new Korean restaurant idea that spotlights Korean street food. The menu centers around more modest bits of food that can be delighted quickly at a modest cost of $4 to $10 each.

In Korea, these restaurants are found close to schools to consider the student life and the typical student budget. Though the portions may seem smaller than what you’re familiar with, they pack a punch. Regardless, below will highlight a few key points with Gangnam food, such as popular recipes, its history, style, and much more.

Gangnam Street Food Recipe

The modern popularity of Gangnam food is another phrase for Korean Street Food. We’ll discuss the characteristics of Gangnam food and its history later. For now, here are a few standard recipes you should consider for yourself.

Spicy Chicken Skewers

Ingredients

2 lbs chicken thighs, cut into 1½-inch to 2-inch pieces
One tablespoon soy sauce
¼ teaspoon ground black pepper
Four garlic cloves, minced
One green onion, minced
1 to 2 Daepa, cut into 2 inch long pieces, optional
6-inch long Garaetteok (cylinder-shaped rice cake), store-bought or make your own, cut into four equal-sized pieces

For the spicy red sauce

⅓ cup gochujang (Korean hot pepper paste)
Two tablespoons apple vinegar (or white vinegar)
⅓ cup rice syrup (or corn syrup)
Two tablespoons Gochu-Garu (Korean hot pepper flakes)
¼ cup water
Two tablespoons vegetable oil (corn oil, grape seeds oil)

Special tools

5 to 6 10-inch wooden skewers, soaked in cold water for 30 minutes

Directions

Combine the chicken, soy sauce, ground dark pepper, garlic, and green onion in a bowl. Blend it well.
Cover and refrigerate for 30 minutes and combine the gochujang, rice syrup, Gochu-Garu, vinegar, vegetable oil, and water in a bowl. Blend well with a spoon until it’s smooth, dainty, and sparkly.
String 4 to 5 chicken pieces on the skewers. Assuming you use Daepa (giant green onion), stack 1 or 2 pieces between the chicken pieces on each stick. If you use rice cake, put it on its stick since the cooking time might be longer than the chicken, depending on the thickness of the rice cake.
Preheat a 12 inch cast iron skillet over medium-high heat. Place the chicken skewers and rice cake sticks on the barbecue. Move the sticks around a piece to cook equally and cook for around 5 minutes.
Flip them over and cook for an additional 5 minutes, turning the sticks incidentally, until cooked. Take the chicken, flip it, brush the red sauce everywhere, and cook for 1 or 2 minutes.
Flip them throughout one final time, brush more red sauce up and over, and cook for 1 or 2 minutes. Eliminate the hotness and serve immediately

Tteokbokki (Korean Rice Cakes)

Ingredients

Garaetteok (Korean rice cakes) (300g, 10 ounces), separated (if you are using frozen or packaged rice cakes, separate them first, then soak in warm water for 20 mins before cooking to soften.)
Two fish cake sheets (105g, 3.7 ounces), sliced into medium size pieces
1/2 medium onion (75g, 2.7 ounces), thinly sliced
Two leaves of cabbage (145g, 5.1 ounces), sliced into medium size strips
One stalk of spring onion, chopped
Cooking oil – I use rice bran oil
Roasted sesame seeds to garnish

Tteokbokki Sauce