Street food in Korea is a category, not a novelty — it is where a large share of everyday eating happens.
A market stall (시장 노점) is a daytime counter inside a traditional market. A pojangmacha (포장마차) is an orange-tented cart that appears at night and serves alcohol with its food. A bunsik shop (분식집) is an actual indoor restaurant selling the same snack menu. They overlap, but the atmosphere and hours are different.
Tteokbokki — rice cakes in a sweet chilli sauce — is the anchor. It is almost always ordered with twigim, a plate of fritters (squid, sweet potato, dumpling) that you dip in the tteokbokki sauce. Add a skewer of eomuk (fish cake) from the broth pot, and a roll of gimbap. That combination is the standard.
Hotteok is a griddled pancake filled with melted brown sugar, cinnamon and nuts — hot enough to burn, so bite carefully. Bungeoppang, a fish-shaped pastry with red bean paste inside, is a winter item and mostly disappears in summer.
Many stalls are cash-only, though card readers are spreading. You usually eat standing at the counter; a stack of small plates and paper cups is put out for you. At markets, several stalls will let you sit and eat at one while ordering from another.