You already know about street food in Seoul. Whether it’s a spicy and savory dish like tteokboki and o-deng or a sweet red-bean filled pastry, most Seoulites know that street food is in a whole other dimension in the shopping district of Myeongdong. Filled with so many different food vendors, you gotta wonder—why are all the tourists lined up at their booths? Is it really that good? Is it really paying for? We at Time Out Seoul have done all the investigative work for ya.
These carts vary in location and availability month to month, and we can’t guarantee how long the trends will last, so catch them (or please don’t) while you can.
There’s no catch. It’s just pomegranate juice and is a sweet, healthy surprise amongst all the calorie-filled fried food. A highly sought after fruit in China, this “moon plant” is associated with good luck because of its red color. Pomengrante juice stands are a dime a dozen in Myeongdong and one of the healthier options. 5,000 won
Similar to the taste (and smells) of a nutella-filled crepe, this chocolaty dessert is almost worth trying. A banana is rolled in batter and then deep fried. As a finishing touch, it’s cut into pieces, topped with chocolate syrup, sliced almonds and sprinkles. In our opinion, they should just stick the banana on a stick and skip the whole frying process… But it’s not that bad if you insist on having your food fried. 4,000 won.
You thought it could only be done at a round table with chopsticks and soju, but it is indeed being done right in the heart of Myeongdong. A slice of meat (approximately 150 grams of hanwoo beef) is cooked over a pan grill and then served over a bed of sprouts. Sure, it’s not exactly bad, but that’s because there’s absolutely no flavor to it whatsoever. 5,000 won.
An insider’s comment: “I’ve been in the Myeongdong street food business for over ten years. Sometimes it’s donuts and desserts, sometimes meat. I just try whatever I think might work at the moment. These days, the Seoul government’s involved and you’re allowed to be in business for 20 days out of the month and there are a lot of Chinese people who are here helping out as well. I haven’t really learned other languages much and have an assistant who helps with language now. One dish isn’t necessarily more fun to make than another, but you sure do meet a lot of people doing this job.” – Jung Young-sik (Broiled eel CEO).
Discover Time Out original video
