Jolly Pong has a bland flavor, so it doesn’t give you that wow factor when you’re eating it, but many Koreans use it as a topper for their coffee or add it to a bowl with milk and eat it like a breakfast cereal. Change the heat as needed to keep the temperature at 300 degrees F, and keep slicing and frying the potatoes in small batches. Nongshim has achieved the new record of having the greatest monthly sales in the Korean snack industry.

Most of these Korean snacks are both accessible and whole foods-based, meaning that they offer a lot of the nutrients that typical wheat- or corn-based ones don’t. They are a chocolate version of the regular cheese puff, incredibly indulgent, and undoubtedly created for chocolate lovers. The texture also contributes to the experience of these unique crisps, since they’re softer than most crunchy snacks and are not loud enough to get in the way of your K-Drama binge. It’s a super tasty and easy recipe to clean out your fridge of any leftover rice you might have lying around. Delightfully spicy and sweet, children often pair it with their dosirak during lunch breaks, and it tastes incredible with rice.These are thick Korean noodles coated in a savory black bean sauce, joined by chunks of pork, onions, cabbage, zucchini, and cucumbers. When you're done frying, melt the butter, honey, and chili garlic sauce together in a large saucepan over medium-high heat. These salted potato chips are covered in honey butter and have a smoky kick from chipotle chili powder.

For those who give it a try, you’ll notice the spice more so than the beef, but the beef taste kicks in after the heat subsides.There are so many Korean chip flavors that it can be hard to decide which are worth trying and which taste amazing. When the last batch is done, sprinkle the chips to taste with salt and shake the bowl to spread the salt evenly. Full of deep, sweet and spicy gochujang flavor, this tteokbokki snack mimics Korea’s beloved tteokbokki in shape, but with an extra crunch. While the chef, who was born and raised in Korea, opened Oiji as an homage to the flavors of home and subtle nuances of Korean cuisine he never thought his break out dish would feature a plate of fancy potato chips.