18/12/2025
Free Market Tour — Episode 3 | Tour Spots Introduction 2
Seoul Rise center X HUFS Seoul Rise Center X Korean Gourmet Hunters
Tteokbokki began as an affordable snack during times when rice was scarce and has grown into one of Korea’s most beloved K-soul foods. Made with wheat rice cakes and gochujang, it spread through school areas and traditional markets, becoming a familiar everyday dish enjoyed across generations with a wide range of toppings.
Pollock-based dishes reflect Korea’s tradition of preserving food in harmony with nature. A single po***ck takes on different names and uses depending on how it is prepared. Fresh po***ck, saengtae, is tender and mild, commonly used in stews. Frozen po***ck, dongtae, became a practical everyday ingredient due to its ease of storage. Hwangtae, dried through repeated freezing and thawing in mountain regions, develops a deep, savory flavor and is valued as a restorative food. Bukeo, air-dried by sea winds, is often used in light soups known for their soothing qualities. Nogari, made from young dried po***ck, is closely associated with casual drinking culture, while semi-dried kodari is prized for its tender texture and rich flavor in braised dishes. Though originating from the same fish, these variations show how environment and daily life shaped distinct foods.
Ginseng represents Korea’s long tradition of viewing food as nourishment and medicine. Grown in favorable natural conditions over centuries, it has been treasured for its human-shaped root and symbolic association with vitality and recovery. Today, ginseng is enjoyed in foods, teas, and various processed products, and is recognized worldwide as a key part of Korea’s natural heritage.
