Korean snack food

' (), sometimes called ', is a type of filled pancake known as a popular street food in South Korea. It originated in Qing-dynasty China and was first brought into Joseon Korea during the 19th century.

'''''' () is a fish-shaped pastry stuffed with sweetened red bean paste, which originated from the Japanese taiyaki. One of South Korea's most popular winter street foods, the snack is often sold at street stalls, grilled on an appliance similar to a waffle iron but with a fish-shaped mold. Red bean paste is the standard filling but many sold as street food are filled with pastry cream (called "choux-bung" as the cream is called "choux-cream" in South Korea), sweet potato, pizza toppings, chocolate, kimchi and others. Usually, it costs about 1,000 won (KRW) for three . However, small costs 1,0

type of dried fruit

Hoppang () is a warm snack that is sold throughout South Korea. It is a convenience food version of jjinppang (steamed bread) and is typically filled with smooth, sweetened red bean paste.

Hodu-gwaja (; "walnut cookie"), commonly translated as walnut cookies, walnut cakes, and walnut pastries, is a type of cookie originated from Cheonan, South Korea. It is also known by the name hodo-gwaja (; which is not the Standard Korean spelling but the name used by Hakhwa walnut cookies, the company that first produced the confection) in and outside Korea.

Gukhwa-ppang () is a flower-shaped pastry stuffed with sweetened red bean paste. It is a warm street food sold throughout Korea. It is grilled in an appliance similar to a waffle iron, but with flower-shaped molds.

Jjinppang () is a steamed bun, typically filled with red bean paste with bits of broken beans and bean husk. Traditional jjinppang is made of sourdough fermented using the yeast in makgeolli (rice wine), but younger varieties such as hoppang are often made without fermentation. Warm jjinppang is softer than baked breads due to the higher moisture content, but it hardens as it cools. Thus it is recommended to eat while the bun is still hot. Hardened jjinppang can be steamed again before being eaten.

Korean sweet glutinous rice doughnuts