Overview
An illustrated series of postage stamps based on popular street foods in South Korea, designed to educate and salivate!
At a young age, a close family friend introduced me to his Korean culture. Carrying this interest of the music, language, and food into my college years, I wanted to shed light on an aspect of South Korea that intrigues me; street food culture.
Roles: Illustration, handlettering
About the series
Korean street food stalls date back over 600 years. During the Joseon dynasty and after the Korean War, they made a large impact on low-income inhabitants. Currently, street food culture still flourishes and is the heart of Korea's food culture. Locals and tourists alike can walk through the streets of Korea and stop at a stall, or sit down at a covered cart / makeshift food truck (pojangmacha) for a meal with soju (Korean alcohol). Cheap, hot, and delicious, street food is a way to gather with friends and loved ones and enjoy a quick bite to eat.
Photograph by Aaron Whitfield Photography.
Gyeranppang is a savory and sweet golden bread with a moist egg baked on top, topped with a sprinkle of parsley. Most popular as a winter street food, this dense treat is served warm.
One of the most popular street foods, Kimbap is an adaptation of Japanese sushi. Unlike sushi (which is made with vinegar), the steamed rice is cut with sesame oil and sweetener. The fillings are cooked or preserved rather than raw, and it is wrapped in glazed seaweed.
Chewy rice cakes served with a spicy red sauce called gochujang (Korean chili paste made with fermented soybeans.) Usually served like a soup, although many vendors sell it on skewers.
Chargrilled chicken skewers with spring onions, coated in a tangy barbecue sauce. Since convenience is the name of the game with street food, sticks are the way to go!