Though its exact origins are debated, this unique sweet and savoury sandwich, often packed with egg, cabbage and sugar, is now a ubiquitous sight on the streets of Seoul, and an iconic street food breakfast to fuel busy mornings. It’s the ultimate grab-and-go meal that perfectly captures the dynamic energy of the city.
Chef Jiho Kim, of Joomak in New York City, makes highly technical, Korean-inspired fine dining at work. But at home in the summer, he loves to relax with a casual chilled “salad” of daikon radish shaved into “noodles” with a spiralizer, topped with raw marinated fish, kimchi, and a broth made from steeping buckwheat in dashi, a quick broth that’s key in Japanese cuisine.
Make as many or as few of the components below; as long as you have the broth and the radish noodles and a savory topping, you’ll have a light, refreshing, deeply flavored dish.
Kim Chi loves this simple Korean seaweed soup that is traditionally eaten on birthdays and after giving birth, but it is delicious anytime! This is home food of the first order and rarely found in restaurants so making it at home is essential. Healthy, simple to make and very, very soothing, Kim equates this soup it to a “warm hug”
This Korean breakfast sandwich, often sold on the street in the morning around bus stations and universities, is filled with a vegetable and ham omelet and topped with ketchup and brown sugar.