Korean Street Food

Korean Street Food: Crispy Chicken, Fiery Tteokbokki, and Tangy Pickleswith Chef PoCambo

Get ready to bring the heat—and the crunch—in this hands-on class celebrating the bold, addictive flavors of Korean street food.

You’ll learn how to master three staples that define Korea’s late-night food scene:

• Yangnyeom Chicken – Korea’s take on fried chicken isn’t just good—it’s cult-level delicious. You’ll double-fry juicy wings for a shattering crunch, then toss them in a sticky, spicy-sweet glaze that clings to every crispy crevice.
• Danmuji (Pickled Daikon) – Quick-pickled and impossible to stop eating. This zesty, vibrant side dish cuts through the richness and balances the heat.
• Tteokbokki – Iconic chewy rice cakes simmered in a deep red gochujang sauce. Sweet, spicy, savory, and pure comfort. You’ll learn how to adjust the heat and even add extras like fish cakes or cheese for variations.

We’ll talk history and technique—why Korea double-fries their chicken, how danmuji made its way into every kimbap shop, and why spicy tteokbokki became the country’s favorite street snack.

You’ll leave with full bellies, stained fingertips, and new skills to recreate this craveable lineup at home. Bring your appetite—and maybe a cold beer for when class is over.

Host or Publisher TheMix@columbus state