I love learning about a country’s culture through its food. The best way to live like a local is to visit its market.
(WATCH: Moran Folk Market)
The Moran Folk Market started in around 1962 and has a history of more than 50 years. One of Seoul’s biggest market, Moran Folk Market is a five-day market that operates from 9am – 7pm on every 4th, 9th, 14th, 19th, 24th, 29th of the month.
Pierre Gagnaire, a 3-star Michelin chef, is said to visit the Moran Folk Market to explore new ingredients. Here, you can find any ingredients that are essential for preparing Korean dishes.
From kimchi, gochujang, seaweed, seafood (fish, mackerels, eels, squids and clams), vegetables, meat, Gejang (Marinated Raw Crabs), mushrooms, beans, ginseng, herbs, rice cakes, quail eggs, fried chicken, Dak Bal (Spicy Chicken Feets), dried anchovies, Saeujeot (Salted Fermented Shrimps), to fruits, plant seed packets and flowers.
Plant seed packets
A colourful variety of vegetables.
A wide selection of seafood.
Saeujeot (Salted Fermented Shrimps)
Dak Bal (Spicy Chicken Feets)
Gejang (Marinated Raw Crabs)
A woman selling seaweeds.
Korean rice cakes (ddeok)
A woman selling quail eggs.
A woman selling mushrooms.
Kiwi fruits and grapes.
Fried chicken for sales.
Freshly-made Korean rice cakes (ddeok)
Strolling around the market, a stall making Korean Rice Crackers (ssal ro ppung) aroused my curiosity. The owner placed puffed rice into an interesting popper machine, and with an explosion like a “ppung”, the rice cracker “exploded” out of the machine.
A stall making Korean Rice Crackers (ssal ro ppung).
79, Dunchon-daero (Seongnam-dong), Jungwon-gu, Seongnam-si
9am – 7pm
4th, 9th, 14th, 19th, 24th and 29th of every month
- Alight at Moran Station (Subway Line 8, Bundang Line)
- Exit 5