South Korea - One Sandwich - The Joy of Sandwiches

Sweet-spicy yangnyeom (양념) sauce-glazed fried chicken in a bun. The classic Korean fried chicken flavor — gochujang, garlic, ginger, soy,...

Spicy rice cakes (tteokbokki) in toast form. The chewy rice cakes with sweet-spicy gochujang sauce between griddled bread. Korea's favori...

Sliced rice cake (tteok) grilled and used as bread. Chewy, slightly sweet rice cake replaces wheat bread. A distinctly Korean innovation ...

Chewy tapioca-based sesame bread split and filled. In the US, they adapted this into a donut format to match American preferences — demon...

Korea's #2 bakery chain (CJ Foodville, est. 1996). 1,300+ domestic stores. More artisanal positioning than PB. 300+ items including sandw...

Kimchi-filled croquette in bread. A hit in US stores — CJ Foodville says 'locals even enjoy eating kimchi by itself.' Demonstrates Korean...

Classic Korean bakery sandwich: soft bread, thin ham, egg, lettuce, sweet mayo. The baseline Korean bakery sandwich experience.

Various fillings in TLJ's signature soft croissants. Korean croissants are pillowy and sweet compared to the flaky, buttery French original.

Korean adaptation of the Japanese katsu sando. Breaded pork cutlet between thick white bread with shredded cabbage and tonkatsu sauce. Ko...

Korea's oyster capital puts fresh oysters in toast. Fried or raw oysters with butter-griddled bread. A coastal sandwich luxury.

Korean blood sausage (sundae) sliced and placed in toast. An adventurous fusion of Korea's most distinctive street food with sandwich for...

Korean BBQ-glazed chicken in a sub roll. Subway's Korean menu demonstrates how even global chains must 'Korean-ify' their offerings to co...

Korean Subway's localized sub: bulgogi beef, vegetables, sweet onion sauce. One of Subway Korea's bestsellers. Subway has 400+ Korean loc...

The most popular fruit sandwich: fresh Seolhyang (설향) strawberries and whipped cream on crustless white bread. Peak December-March. Lines...

Premium hanwoo or galbi-marinated steak with ssamjang (fermented paste), pickled vegetables, perilla leaves on artisanal bread. Ultra-pre...

Korea's original 'sandwich': grilled meat (pork belly or beef) wrapped in lettuce or perilla with rice, garlic, chili, ssamjang. Predates...

Grilled Spam on seasoned rice wrapped in nori. While Hawaiian in origin, Korea's Spam obsession has created distinctly Korean variants fo...

Soy-garlic (간장 마늘) glazed fried chicken sandwich. The milder, nuttier alternative to yangnyeom. Equally beloved. BBQ's and Kyochon's soy-...

Sokcho's famous red crab (홍게) meat in toast form. Coastal Korean cities increasingly put their local seafood specialties in sandwich format.

Korean streusel bread (soboro) — with crunchy sweet topping — split and filled with cream or custard. One of Korea's most beloved bakery ...

Premium Shine Muscat grapes with whipped cream on white bread. A luxury sandwich — Shine Muscats cost ₩20,000-40,000 per bunch. Seasonal ...

Beef burger with gochujang-mayo sauce. Korea-exclusive. Gochujang fries served alongside. SPC Group operates the Korean franchise.

Korea-exclusive: chicken breast cooked sous-vide with gochujang on top and kimchi inside, on potato bun. Created by Shake Shack's culinar...

Korean school canteen sandwiches — simple, sweet, packaged. For millions of Koreans, these ₩500-1,000 sandwiches were their first sandwic...