Small Bites of Festivities
Written by Cho Namhee
When spring comes along with its blooming flowers, it is the time of year in Korea when a myriad of flower festivals attract people from all over the country. The vibrant colors of flowers in colonies create a grand scenery that can only be captured for a short period of time. April is the high point for enjoying our blossoming vernal surroundings. Various flower festivals are held annually in Gwangju and Jeollanam-do since they are rich in flower species ranging from Cornelian cherry blossoms to royal azaleas. One dare say that the prime goal of the majority of spring flower festival-goers would be to absorb the feeling of spring. However, food sold at the festivals can never be left out. Instead of listing the local delicacies at various flower festivals, this article could be your guide to some of the common bites festival-goers can expect to find this season.
Street vendors or hawker stalls that stand like gatekeepers can always be seen at the entrances to festivals. The most common snacks on the menu are skewers with various ingredients such as sweetcorn, boiled or steamed silkworm pupae (beondegi), and fries. These popular skewers can literally have anything skewered on them, including cotton candy, pork sausages, boneless chicken, rice cakes, fishcakes, sliced potatoes, and even chicken gizzards. They are skewered for your convenience and to please your senses. These small bites ranging from 1,000 to 3,000 won can satisfy many people’s tastes at a low price. However, the skewers may not have been recently cooked, meaning they could have been exposed to dust for quite a while.
Sweetcorn and silkworm pupae are common steamed or boiled foods served hot that give a feeling of nostalgia. They were typical street foods that could be found in days gone by when school sports festivals were held. The boiled or steamed corn is straightforward enough, but it is helpful to know that most vendors steam or boil the corn with additives such as sodium saccharin instead of sugar. Silkworm pupae do not have a friendly appearance but they are known for their richness in nutrients and savoriness that together boost appetites. They are normally served in paper cups with toothpicks, and it can be a fun challenge to prod at each pupa. Lastly, deep-fried foods are as common as skewers since almost everything can be fried in batter; however, they are mostly served at stationary stands instead of from movable carts.
These street foods may not be the ultimate snacks offered at festivals, but they should never be missed. Nowadays, fancy food trucks serving Western snacks are threatening the conventional street vendors at festivals. It is difficult to predict whether these traditional snacks sold by street vendors at festivals will be able to survive with so much modern-day competition.
The Author
Cho Namhee currently studies communication at Chonnam National University.