Winter snacks, November through February
Korean Winter Street Food: Hotteok, Bungeoppang, and Eomuk
A November to February guide to hotteok, bungeoppang, roasted sweet potato, fish cake soup, and a verified handmade eomuk shop.
Cooking and building the meal
Begin with dough, red bean, or broth
Choose hotteok for a griddled snack, bungeoppang for a crisp red bean pastry, or roasted sweet potato when you want minimal preparation. Make eomuk-tang when the table needs a hot broth closer to a meal.
Cook for the serving time
Hotteok and bungeoppang soften as they cool, so prepare dough and filling ahead but cook them near serving. Roast sweet potatoes slowly to develop sweetness. For eomuk-tang, build radish broth first and avoid simmering fish cake for too long.
Choose the market or home
- Market stalls are simpler for food that needs a griddle or a molded bungeoppang pan.
- Eomuk-tang scales easily for a group at home.
- Check the sweetness of red bean filling and nut allergens before buying or cooking.
Eating out and choosing a restaurant
A market shop with verified handmade eomuk and mul-tteok
This link is limited to a shop whose documented signature dishes include handmade fish cake and mul-tteok. It does not imply that every winter snack is sold there. Check hours and sellouts before visiting.
Restaurants to compare
Recipes to continue with
Frequently asked questions
Can hotteok dough be made ahead?
If the recipe supports cold fermentation, prepare it the day before. Let it warm slightly and check that it has not overproofed before cooking.
When should fish cake go into eomuk-tang?
Build flavor with radish and kelp first, then add fish cake. Long simmering can make it swollen and the broth oily.