What You Need to Know
The Maillard reaction, a chemical reaction between amino acids and reducing sugars, is responsible for the formation of new flavor compounds and browning in Korean street food. High-heat stir-frying, grilling, steaming, and braising are common techniques used in Korean street food, often in combination with acidic and sweet ingredients.
Steps
- 1.
Tteokbokki (Korea): Simmering rice cakes in spicy sauce creates chewy texture
- 2.
Takoyaki (Japan (Korean-influenced version)): Special griddle cooking creates spherical shape
- 3.
Jianbing (China (Korean-influenced version)): Quick griddle cooking creates thin, crispy crepe
The Science
Primary Reaction
Maillard Reaction