Peanut Butter Seafood and Chewy Yogurt?! Feast Your Eyes on these Interesting K-Snacks 👀

Peanut Butter Seafood and Chewy Yogurt?! Feast Your Eyes on these Interesting K-Snacks 👀

Every country has those snacks that are a bit out of the ordinary; something you may not have seen or heard of before, and that’s not necessarily a bad thing! Here’s a selection of unique and interesting Korean snacks:

  • Peanut Butter Squid

We jump straight into seafood with a twist: grilled squid coated in peanut butter. It’s something you have probably never thought of before! Sounds intriguing, right?

  • Seaweed Crisps

Enjoy seaweed, but don’t want to eat an entire sheet of it? Maybe you only fancy something light and tasty to soothe those snack cravings? Well, you’re covered! Korea has had the genius idea of cutting the seaweed sheets into smaller bite size squares with a slight crisp, and seasoning them to satisfy your taste buds. They are indeed quite tasty and easy to binge eat.

  • Yogurt Jelly

To some, this may not seem so strange; but to others, it could seem like something quite out of the blue! The thought of a sweet that simultaneously has the texture of a gummy candy and the taste of yogurt has the ability to both intrigue and confuse at the same time. It is definitely at the top of my list of snacks to try!

  • Honey Butter Almond

Ever thought about covering almonds in honey butter? No? Exactly! They’ve taken you by surprise once again! The deliciously sweet taste of honey butter complements the nutty flavour of the almond. Just the thought of this is making our mouths water...

  • Seasoned Dried Fish

This may come as a shock: Anything can be made into crisps, and fish meat is no exception! Have a taste of the ocean with a variety of different seasonings to add a bit more excitement to the already interesting snacks.

Have you tried any of these interesting Korean snacks?
Let us know what you think in the comments or tell us any unique snacks you’ve tried before. We’d love to hear from you!

Until next time!

Written by Nicole Simpkin

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