The saturated fishcake market in port city Busan has embraced creativity for its next-generation street snack.
Brainchild of tried-and-tested chef Lee Seung-ryeoll, 53, the chicken wing fishcake mashes together chicken’s savoriness with fishcake’s chewy texture.
The recipe for this is simple. The chicken wing is first deboned and stuffed with fishcake, then it is cooked in an oven, roasted on a grill and served on a paper plate with sauce and sesame salt.
Lee said he came up with this original snack while he was selling Taiwanese street food -- chicken wing fried rice -- in Busan.
“Street food shows a country’s culture,” said Lee, “I wanted to create something new that would represent Busan.”
Lee’s popular chicken wing fishcake stall can be found at Busan’s Dongnae subway station.