8 Korean Foods That Are Found In Indian Kitchen

Here are Eight Korean Foods that You can Easily Find in Indian Households.

The chance to taste authentic Korean foods in India feels like a golden ticket to Masterchef Korea. The rise of K-fever and the cultural fusion of Indo-Korean societies have made this far-fetched dream a reality for many of us. Korean-based restaurants serve K-foods like Ramyeon, Kimbap, Bibimbap, Kimchi, and Japchae 24/7, fueling our K-Culture obsession.

However, many of us face geographic and budget constraints that limit access to these rich Asian flavors. Being one of those unfortunate, I decided to channel my curiosity about Korean cuisine through the Indian platter.

Much to my surprise, I did find a bunch of Indian foods that have an undeniable resemblance to Korean cuisine. Here is a quick list of the 8 Korean foods you can easily find in your kitchen.

The ingredients for making Chikki can vary based on individual preferences, including sesame seeds, almonds, pistachios, and cashew nuts. This sweet treat is available year-round in India. However, according to tradition, the prime time to prepare Chikki is during the Indian kite festival known as Makar Sankranti.

Likewise, Gangjeong is a traditional Korean confection (a type of Hangwa) that resembles Chikki. It is made from glutinous rice flour, which is first deep-fried and then coated with honey. The honey-coated pieces are then rolled in nutty grains such as sesame seeds, soybean powder, puffed rice, and cinnamon powder to give them a crispy exterior.

This step is crucial for blending the nuts and seeds with the rice flour. Yeot-Gangjeong is a variety of Gangjeong made from nuts, beans, and seeds. The Korean New Year, weddings, and funerals are some events where this sweet confection gets served.

Muri is enjoyed with fritters (Pakoda) or nuts, roasted Bengal gram, and even peanuts. Additionally, it can be assorted into spicy, savory, or sweet snacks by mixing different items like flavored ketchup, chaat masala, beans, lentils, honey, nuts, and jaggery.

Some famous Indian items made with muri are Bhelpuri, Jhalmuri, and Ugganis (Upma made with puffed rice). I didn’t know Koreans are accustomed to rice puffs until I watched Run BTS episode 34. In that episode, Jin gifted J-Hope two sacks of puffed rice.

Puffed rice is known as Twibap or Ppongtwigi among Koreans. Twibap is used to make Yeot-Gangjeong or as a coating for Gangjeong. Puffed rice can also be consumed as crisp cookies or enjoyed with ice cream, peanut butter, or cream cheese. 

Although it is considered the national sweet of India, Jalebi is not an Indian dish. The origin of Jalebi dates back to medieval India and was first introduced by Turkish invaders.

Some other delicious types of Jalebi include Chhanar Jalebi and Mawa Jalebi. Jalebi tastes best with Curd or Rabri (a sweet confection made from milk). In Maharastra, Jalebi is commonly consumed for breakfast with Poha.

Another similar Indian confection, Imarti, is made using the same process as Jalebi except for its size, twists, and color. Saffron is added to the batter to give it a distinct sunset orange hue. Imarti is less sweet and thicker than Jalebi.

On the other hand, Yakgwa, also known as Korean honey cookies, is one of the oldest popular Korean dishes. Since the Goryeo dynasty, Yakgwa has been a well-loved treat among royals and aristocrats.

Yakgwa is a deep-fried confection made with wheat flour, soju, honey, and sesame oil. The syrup is made with a flavorful blend of honey and ginger.

After shaping them into flower-shaped cookies, these sweets are fried and soaked in the syrup. Just one bite of yakgwa fills your senses with a sharp, refreshing aroma from ginger, giving a perfect balance to the sweetness of honey. I remember watching Kim Taehyung of BTS enjoying and eating Yakgwa last year on Weverse Live.

It is a popular South Indian dish that originated in Tamil Nadu. It features a crunchy exterior and a soft interior and gets served with coconut or tomato chutney.

Similarly, Buchimgae is a Korean pancake made from all-purpose flour and an egg batter, spread thinly on a heated pan to make it crispier.

Buchimgae is made with a wide range of flavourful ingredients, such as Pajeon (scallion pancake), Kimchi Buchimgae (kimchi pancake), Gamja Jeon (potato pancake), Buchu Jeon (garlic chives), and even meat. The best part about uttapam and buchimgae is that you can add any ingredients from your pantry and enjoy them whenever you want.

On the other hand, Hotteok is one of the most popular street foods in South Korea. The origin of Hotteok traces back to 19th century Korea, from neighboring country China. The filling for Hotteok is made with brown sugar, honey, peanuts, and cinnamon, while the dough consists of wheat flour, milk, and yeast. Hotteok has a soft and fluffy exterior that impeccably complements its filling. 

Similarly, Kkultarae is a South Korean version of cotton candy with a sweet filling. This confection is quite similar to Chinese dragon beard candy but has fewer calories and trans fats than traditional cotton candies.

On the other hand, Bukkumi, also known as sweet rice cake dumplings, are shaped like a crescent moon. Bukkumi is made with sweet rice or sorghum flour with red bean paste, green gram paste, or chestnut with a touch of honey to make it slightly sweeter.

Cinnamon powder is added to the filling to get a distinctive aroma. The main difference between both sweets is that Pithe puli is steamed for a soft texture whereas Bukkumi is pan-fried on both sides for a crispy texture.

Indian pickle is generally made using raw fruits and vegetables such as mango, tomato, jackfruit, chili, gooseberries, garlic, bitter gourd, cauliflower, fish, and the list never ceases.

Preservation techniques like dehydration and salting are preferred in the preparation of Achaar. Various spices and raw oils are also added to enhance flavors and extend shelf life for up to a year. Among the variety of achaar available in the Indian market, mango achaar is the most beloved in every household.

Similarly, Kimchi is a sought-after Korean side dish that is consumed with nearly every food item. Vegetables like napa cabbage, radish, scallion, cucumber, and mustard leaves are commonly used for Kimchi, with Baechu Kimchi made from napa cabbage being the most popular.

Kimchi is preserved through salting and fermentation, and seasonings like Korean chili powder, garlic, spring onions, and ginger enhance its flavor.

Unlike Achaar, Kimchi holds deep cultural significance and numerous health benefits, as discussed in our previous blog, The National Dish of South Korea and its Significance: Kimchi.

How many Indian versions of Korean dishes have you tried? Let me know in the comment section below.

Bye!

Tuhina