Traditional Market Food – new S.K. stamp set

A new and pretty Slowly Stamp set launched today

A really nice new set, first reported by heybois6721 at Reddit's Slowlyapp sub.

Chasing new stamps and posting them is a popular sport for our users — since everyone gets excited to see new ones coming out.

This time, it's a Regional and Limited Release, for sale only on the South Korea Stamp Store. Local residents who are Slowly users could have purchased the set, or might accept a request for a Trade. (See suggestions for Trading in a Section below)

Set Images at the Koren Slowly Stamp Store :

A colourful and detailed Design — and I felt we needed to know more. Larger images to appreciate the Designer's work and skill.

And some information about each of the foods shown in the set. So, here we go.

전통시장 먹거리 is interesting. Meaning ?

Yandex Translator scans and OCRs images, plus provides a translation.

“전통시장 먹거리 값싸고 맛나고 푸근한 정 가득...”

Traditional market food

It's cheap and delicious and full of fun...” the English version of the Title above.

Individual Stamp Images and Info :


Bindae-tteok (빈대떡), or mung bean pancake, is a type of buchimgae (Korean pancake) that originated in the Pyongan Province.[2][3] It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape.


Gejang(게장) or gejeot(게젓) is a variety of jeotgal, salted fermented seafood in Korean cuisine, which is made by marinating fresh raw crabs either in ganjang (soy sauce) or in a sauce based on chili pepper powder. The term consists of the two words; ge, meaning “a crab”, and jang which means “condiment” in Korean.[1] Although gejang originally referred only to crabs marinated in soy sauce, it has begun to be called “ganjang gejang” these days to differentiate it from yangnyeom-gejang (양념게장). The latter is a relatively new dish that emerged since the restaurant industry began to thrive in South Korea.[2] “Yangnyeom” literally means “seasoning” or “seasoned” in Korean but refers to the spicy sauce made with chili pepper powder.


Gimbap (김밥) is a Korean dish made from cooked rice and other ingredients that are rolled in gim—dried sheets of seaweed—and served in bite-sized slices,[1] and was formerly known as Norimaki. The dish is often part of a packed meal, or dosirak, to be eaten at picnics and outdoor events, and can serve as a light lunch along with takuan (yellow pickled radish) and kimchi. It is a popular take-out food in South Korea,[2] and is known as a convenient food because of its portability. It is usually well wrapped (traditionally with aluminium foil, but now sometimes in paper) and does not have any liquid ingredients.


Sundae (Korean: 순대 [sun.dɛ], sometimes anglicized as soondae) is a type of blood sausage in Korean cuisine.[1][2] It is a popular street food in both North and South Korea,[3][4] generally made by steaming cow or pig's intestines stuffed with various ingredients.[5]


Tteok-bokki (떡볶이; also spelled ddukbokki) or stir-fried rice cakes is a popular Korean food made from small-sized garae-tteok (long, white, cylinder-shaped rice cakes) called tteokmyeon (떡면; “rice cake noodles”) or commonly tteok-bokki-tteok (떡볶이 떡; “tteok-bokki rice cakes”).[1][2] Eomuk (fish cakes), boiled eggs, and scallions are some common ingredients paired with tteok-bokki in dishes. It can be seasoned with either spicy gochujang (chili paste) or non-spicy ganjang (soy sauce)-based sauce; the former being the most typical form,[3] while the latter is less common and sometimes called gungjung-tteok-bokki (royal court tteok-bokki).


Yukhoe (Korean: 육회 [jukʰø]) is a raw meat dish in Korean cuisine that resembles a steak tartare. It is most commonly made of beef but it can come in various kinds and cuts of meat.

Yukhoe literally means 'raw (hoe, 膾) meat (yuk, 肉)'. Therefore, in the strictest context, the term designates any dish of raw meat cut up for consumption without the marinade. But colloquially yukhoe means a dish of marinated raw beef slices as shown in the photo. Though relatively rare to find these days, yukhoe can come in all kinds of meat. Yukhoe made of other meats will mention the source of the meat, for instance, a kkwong-yukhoe is made of pheasant, and a mal-yukhoe is made of horse meat.

And a Curiosity about this new set...

My friend Malasor noticed and mentioned it right away :

...and in fact, as he said, the Yukhoe stamp came out without it's KR Country Code. :P

It this was a printed set of stamps, that would automatically make it rare and valuable — as the set would be withdrawn from sale promptly. Any buyers lucky to snare a copy would be very happy.

In this case, it's a curious event, but it can be fixed very simply with Slowly Team replacing the image source file in their servers. Still worth a report, and thanks Malasor — who is a great person and a stamp collector extraordinaire.

How to obtain this set if you are not in South Korea ?

Trading a Set for a Set is fair to both parts — see this Reddit Topic explaining how to proceed. We request from a foreign penpal the exclusive set, offering in return something they might want. A similarly restricted local set, or one of the pretty regular releases, which they might not have yet.

I have made this trade and acquired another exotic Food stamp set, via a Gift purchase from an Indonesian penpal. Who was also happy with the set I gifted them back. So, we both win. :)

Credits and Acknowledgements :

Stamp Images by Slowly Communications, Inc. with our thanks.

Banner image of the Gwangjang Market by The Seoul Guide.

Food descriptions by with many thanks.

Original set discovered and first report by HeyBois6721.

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