I was wandering Hongdae when I saw a familiar sight — a vendor with a takoyaki griddle, those round wells filled with bubbling batter and pieces of octopus. But this wasn’t Osaka. This was Seoul. Takoyaki(다코야키) in Korea has become its own thing — Japanese in origin, Korean in flavor.
I bought 6 pieces. They came in a paper boat with bonito flakes dancing on top, but here’s where Korea diverges from Japan: the sauce was sweeter, the toppings included Korean-style cheese powder, and the vendor had a kimchi-flavored variation on the menu. It’s the same food, but it’s also a different food.
What Is It?
Takoyaki(다코야키) is a Japanese street food made of wheat flour batter cooked in a special molded pan, with diced octopus, tempura scraps, and pickled ginger inside. Topped with takoyaki sauce, mayonnaise, bonito flakes, and seaweed. Each ball is about 30-40 kcal, and they’re typically sold in sets of 6 or 8.
Korean vs. Japanese Takoyaki
The basics are the same, but Korean takoyaki has its own personality:
Sweeter sauce
Korean takoyaki sauce tends to be sweeter than the Japanese original.
Cheese powder
Many Korean stalls top theirs with cheese powder, almost never seen in Osaka.
Kimchi variation
Some vendors add kimchi or gochujang for a Korean kick.
Larger size
Korean takoyaki balls are often slightly bigger than Japanese ones.
Where & Price
Hongdae, Myeongdong, university districts, food courts. Takoyaki is everywhere in Korea now. Price: 3,000-5,000 KRW ($2.25-$3.75) for 6-8 pieces.
A Cultural Crossover
Takoyaki in Korea is a perfect example of how food crosses borders and changes. It started as Osaka soul food, traveled to Korea, and got Koreanized — sweeter, cheesier, sometimes spicy. Some Japanese purists hate this. I love it. It’s the same dish telling a different story in a different country. Try Korean takoyaki in Hongdae, then go to Osaka for the original. You’ll see why both are wonderful in their own way.
