Eating Vegetarian or Vegan in Korea

In Korea, ‘chaesik’ (채식, ‘vegetarian eating’) can mean different things to different people. Some restaurants may understand a dish as vegetarian as long as it has no visible pieces of meat. If you are vegan, it is better to explain that you avoid all animal-derived ingredients, including meat, fish, seafood, eggs, milk, and honey.

‘Yuksu’ (육수, ‘broth or stock’) is the liquid base made by simmering ingredients. In Korean cooking, many places make broth with anchovies, kelp, clams, beef bones, or meat. ‘Jeotgal’ (젓갈, ‘salt-fermented seafood seasoning’) is made from seafood such as shrimp, anchovies, or squid fermented with salt. It may be used in kimchi and sauces.

Even if you see vegetables or tofu on the menu, it is best not to assume the dish is vegan. Soups, stews, noodle dishes, kimchi, and bunsik snack foods especially need to be checked for hidden animal-derived ingredients.

• Broths: Doenjang Jjigae, Soybean Paste Soup, Soybean Sprout Soup, Janchi Guksu, and Kalguksu are often made with anchovy broth or seafood broth, even when vegetables are the focus. Dishes whose names clearly point to bone or meat broth, such as Bone Broth Soup, Seolleongtang, and Gomtang, are hard to treat as vegetarian options.

• Kimchi: Napa Cabbage Kimchi, Kkakdugi, and Yeolmu Kimchi commonly contain fish sauce or Salted Fermented Shrimp. Baekkimchi, Dongchimi, and Mul Kimchi also vary by restaurant, so ask whether they are made without jeotgal.

• Seasonings and side dishes: Gochujang, Doenjang, and Soy Sauce themselves are based on grains and soybeans, but finished dipping sauces or mixed seasonings may contain anchovy powder, fish sauce, or seafood flavoring. Ssamjang also varies from place to place. Stir-fried Anchovies, Salted Fermented Shrimp, and Squid Jeot are seafood side dishes.

• Cooking environment: fried foods and jeon, savory Korean pancakes, may be cooked in the same oil. At barbecue restaurants, the same grill and tongs may be used for different foods. If you are strictly vegan or have allergies, you should directly confirm the possibility of cross-contact.

Rice dishes tend to have simple base ingredients, so they are easier to check. Mixed Grain Rice, Brown Rice, Kongbap, Five Grain Rice, and Sotbap can be options if you check the side dishes and soup separately. That said, some Sotbap menus include toppings such as abalone, oysters, or meat, so look at the name and ingredients.

Bibimbap is popular with travelers because it contains lots of vegetables. However, it is commonly topped with egg, stir-fried meat, or Yukhoe, seasoned raw beef. When ordering, ask them to leave out the meat and egg, and it is a good idea to ask whether the gochujang seasoning contains any seafood ingredients. Check Dolsot Bibimbap the same way.

Among porridges, Vegetable Porridge, Red Bean Porridge, Pumpkin Porridge, Black Sesame Porridge, and Pine Nut Porridge are relatively easy to check. Still, some places may use chicken broth, milk, or honey, so always ask if you are vegan.

For side dishes, options such as Bean Sprouts Salad, Spinach Namul, Kosari Namul, Acorn Jelly, and Cheongpomuk can be useful. Stir-fried namul vegetables may be seasoned with meat broth, anchovy fish sauce, or Salted Fermented Shrimp, so confirm by asking, ‘Was this made without jeotgal?’

Gimbap looks simple, but it often contains ham, fish cake, egg, or imitation crab. Even vegetable gimbap may include fish cake or egg, so ask for each ingredient to be left out. Gimbap that has already been made in advance is difficult to change.

Tteokbokki is based on rice cakes, but many places add fish cake, seafood broth, or anchovy broth. Rabokki is similar. With street food, it may be hard to check details when the stall is busy.

For dumplings, checking the filling is essential. Even Vegetable Dumplings may contain meat, oyster sauce, or egg. With Flat Dumplings or Kimchi Dumplings, also check whether the kimchi contains jeotgal and whether any meat is used.

For jeon and fried foods, look at both the ingredients and the oil. Potato Pancake, Mushroom Jeon, Pan-fried Tofu, Vegetable Tempura, and Deep-fried Sweet Potato may look easy to choose, but the batter can contain egg. Also ask whether the frying oil is shared with seafood fritters.

Temple food comes from the food culture of Korean Buddhist temples. It usually avoids meat and seafood and centers on vegetables, grains, mushrooms, tofu, and fermented pastes and sauces. Temple food also generally avoids osinchae, the five pungent vegetables with strong aromas.

Temple food can be a good option for vegan travelers. Even so, not every place operates by exactly the same standards. It is best to confirm directly about honey, dairy products, the cooking process, and whether the menu requires a reservation.

Helpful menu choices may include Sanchae Jeongsik (Wild Vegetable Set Meal), Boribap Jeongsik (Barley Rice Set Meal), namul side dishes, Tofu Jorim, and Mushroom Jeongol. Set meals come with several side dishes, so it is a good idea to ask in advance for any jeotgal side dishes to be left out.

Before going into a restaurant, it helps to prepare a photo of the menu, a translation app, or pictures of the food so you can explain more easily. During busy hours, detailed modifications may be difficult, so speak briefly and clearly before ordering whenever possible.

‘Ppae juseyo’ (빼 주세요, ‘please leave it out’) means you are asking them not to add a specific ingredient. Broths, kimchi, and sauces that have already been made are hard to remove. So it is better to first ask ‘deureoganayo?’ (들어가나요?, ‘does it contain this?’), and choose another dish if possible.

At restaurants that are not vegetarian restaurants, staff may not know every ingredient precisely. If you have an allergy or follow a strict vegan diet, ask them to check with the kitchen, and if you are not sure, it is safer not to eat the dish. This is not medical advice, but general guidance for checking while traveling.