Korean Food : Street Food Calories in Winter (tteokbokki/hotteok)
When you walk through the street in winter, you can see many vendors selling hot food with steam swirling on. Spicy tteokbokki, hot hot soup with glamorous oden and deep-fries just out from oil. All of them fascinate you to come. No body would possibly pass by this food temptation.
It’s great to experience local street foods in winter. They must meet your starving experimental spirit in new world. But you need to know the side effect of it before exploring.
Street food = Obese food?
Frying with oil or seasoning with thick sauce are common cooking way of street food. Deep fries(twigim) and hotteok are deep fried. Bungeoppang, gyeranppang are fried with oil. Ddeokbokki and oden are seasoned with very spicy or salty sauce. That is because these foods must warm itself and warm customers body when being served.
Street food mostly consists of carbohydrates and fats. It means it contains significant amount of calories, that cause obesity and diabetes. Also, it is high in sugar and sodium, so it increases blood sugar levels rapidly. Furthermore, people usually eat them standing and it also accelerates speed of level up.
200kcal Hobbang with vegetables
250kcal Chinese Hotteok
260kcal Gyeranppang(egg bread)
100~150kcal Hodogwaja(walnut bread)
50kal Baked sweet potato(200g)
To Eat a Best Diet with Street Food
Vendors attract people through stimulative and impressing taste. Those stimuli usually include unhealthy factors such as deep frying and high carb and fat content. The use of those definitely makes sales easy and cheap, and it’s profitable.
Interestingly, customers indulge in those seductive tastes apart from nutrition facts. They enjoy eating them although they are aware of negative results of overindulge of it. And I do, too. We seem to have fallen into temptation of street food. Kind of ‘What the heck.’
I think, to eat a best diet with street food, it’s crucial to balance those greedy wants and nutritional aspects. Nothing must be neglected to better life. Vendors must reduce the quantity of unhealthy ingredients and consumers also learn to adjust its intake considering their health condition.
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