Down the rabbit hole of Korean Street Food

Cafe Society
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So I discovered the ASMR Korean Street Food youtube videos. Have some questions -

there is a green that looks like wide bladed grass, probably a foot or so long? Any idea what it is? I saw over on SoraNews an article about some Korean snack food that was described " namul packets, rendered in English as ‘Savory Seasoned Korean wild Vegetable for Bibimbap’. " Googling ‘namul’ leads me to so much green stuff. Can I sub in spinach? I think I can make the rice sticks and the fish version, I found recipes online. I am pretty sure that I can source mung sprouts and chinese cabbage/napa cabbage - but do they have a not so nose hair burning hot version of kimche? Last time I tried the mild [roomie likes it] it about lit my nose hairs on fire …

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My wife (Korean lady) says there are many wide bladed grasses that can be used for different dishes. She also informs me that namul “Korean spinach”, so you’re safe with substituting spinach for it.

And, yes, there is a wide variety of kimchi. When I lived in Korea, a number of my fellow foreigners and I referred to the radish version as “restaurant kimchi” because it’s one of the side dishes always served in restaurants. What most foreigners think of as the only kind of kimchi is the spiced fermented cabbage type (it’s super red, you know, as a warning against consuming it).

How do you determine which type of kimchi is not too spicy for you? Basically, you take your chances. From the link above, there’s a list of some types of kimchi:

  • Baechu-kimchi (배추김치) spicy napa cabbage kimchi, made from whole cabbage leaves
  • Baechu-geotjeori (배추겉절이) unfermented napa cabbage kimchi
  • Bossam-kimchi (보쌈김치) wrapped kimchi
  • Baek-kimchi (백김치) white kimchi, made without chili pepper
  • Dongchimi (동치미) a non-spicy watery kimchi
  • Nabak-kimchi (나박김치) a mildly spicy watery kimchi
  • Chonggak-kimchi (총각김치) cubed chonggak “ponytail” radish, a popular spicy kimchi
  • Kkakdugi (깍두기) spicy cubed Korean radish strongly-scented kimchi containing fermented shrimp
  • Oi-sobagi (오이소박이) cucumber kimchi that can be stuffed with seafood and chili paste, and is a popular choice during the spring and summer seasons
  • Pa-kimchi (파김치) spicy green onion kimchi
  • Yeolmu-kimchi (열무김치) is also a popular choice during the spring and summer, and is made with yeolmu radishes, and does not necessarily have to be fermented.
  • Gat-kimchi (갓김치), made with Indian mustard
  • Yangbaechu-kimchi (양배추 김치) spicy cabbage kimchi, made from “headed” cabbage leaves (as opposed to napa cabbage)

I’d go for yeolmu-kimchi (the non fermented type), baek-kimchi, or dongchimi. If you’re at a restaurant, they should definitely have yeomu-kimchi (aka “restaurant kimchi”), and perhaps the other two available if you request them and they have it for the Korean staff.

An interesting thing to note is that, IME, northern versions (Seoul and north–all the way into the Korean-speaking area of China) doe not use salted shrimp, anchovy, or croaker in producing the traditional red spicy cabbage stuff, while south of Seoul, one or the other will be used, depending on how the mother, grandmother, etc. taught the person making it. (When my dad was stationed in Seoul, my mother learned how to make the spicy red stuff from her maid, who was from way up north of Pyeongyang, so she didn’t use the salted fish.) Store-bought stuff in bags will usually have shrimp as an ingredient.

Anyway, what other fun Korean street foods do you want to try? I think this thread has some great suggestions. I personally recommend the bungeoppang (fish shaped, custard filled pastries) and hoddeok (filled pancake) for desserts. And, you’ll be in for a real treat if you try what Koreans call “toast” (pronounced the way many of us raised in Dixie pronounce “toaster”); it’s essentially a grilled cheese sandwich on steroids. You can check their menu here for ideas if you want to make “toast” at home. Most of the franchisees I’ve seen while in Korea have had more, much more, on offer than that menu.

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As I said, been watching a bunch and getting ideas for what we can manage to make here =) I actually make my own tofu and red bean paste, so the idea of making the fish sticks or the rice sticks is not to far out of my comfort zone =)

I will check the different goodies and we will see what we can source - might have to actually make our own, the submarine base exchange only has the red death kimche =)

Thanks for so much great info =)

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‘namul’ is pretty generic. Basically greens or grasses or shoots or herbs of nearly any kind. There are some that are used more or less often and it describes dozens of plants. Even some types of kelp and mushrooms are considered namul

If it’s about a footlong and looks like a bladed grass, maybe buchu? Bit strong for some people.

If you are making bibimbap, though, there’s almost no wrong way to do it. It’s basically just rice mixed with stuff (I mean literally - that’s what it means “mixed rice”). So use whatever you want. What Koreans will use will vary widely by the region they grew up in. And the post-war generation would basically use whatever was available - many went a bit hungry so pretty much anything worked.

Soy bean sprouts are widely used in many regions. Mung bean as well to some extent. Kimchi is fine to have. Spinach can work. Likewise cabbage. Or even lettuce if you want. Season however you want. I always like some red pepper paste but some don’t. A fried egg often goes over well.

Though, some sesame oil should probably always be used. There’s not a lot of Korean food that doesn’t use it to some extent. Likewise at least some garlic, even if it’s part of a paste or in the kimchi.

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Note this is typically not just salted but also fermented shrimp/anchovy/what have you. And they’ll be really small ones - like smaller than fingernail clippings.

Good stuff but definitely consider your sodium intake.