Eating With Dietary Needs in Korea

Korean food is built on vegetables, tofu and rice, which can make it seem easy for vegetarians. In practice the flavor base is often fish or meat, and the animal ingredient is not visible on the plate. This page offers general guidance, not medical advice; anyone with a diagnosed allergy should follow their own doctor's plan and carry their own written explanation.

Why vegetarian and vegan is tricky

VISITKOREA's "Tips for Vegetarians" says vegetarians are increasing in Korea and more restaurants offer options, but many still have no vegetarian menu. It points out that Korean food is often prepared with meat or fish broth, and that kimchi frequently contains salted seafood, fish sauce or meat broth. The usual culprits are jeotgal (salted fermented seafood, see making jeotgal) such as saeujeot, and myeolchi aekjeot fish sauce, along with anchovy stocks (myeolchi yuksu). The same page notes that soft tofu stew and braised tofu often include salted shrimp, that jeon batters can contain egg, and that even "vegetable" gimbap may include ham, egg or crab-flavored fish paste. Bibimbap toppings often include meat and egg, so you should ask for them to be left out.

The sensible approach is to learn which dishes are usually safe, such as vegetable gimbap, seasoned namul, acorn jelly salad (dotori muk muchim) and tofu dishes, and to tell staff your needs before ordering. VISITKOREA also lists the vegan certification marks to look for on packaged foods. For more on the food itself, see plant-based Korean eating.

Temple food

Temple food is the most dependable choice for vegetarians. VISITKOREA calls it a popular option because it uses no meat, and a 2025 VISITKOREA feature explains that it follows the Buddhist precept of non-violence and avoids the "five pungent vegetables" (oshinchae), including green onion and garlic, believed to interfere with spiritual practice. The same feature says dairy is traditionally permitted, so a strict vegan should confirm particular dishes. Temple restaurants outside temples are now common in cities. See temple food for its history, and temple stay for meals at a temple itself.

Common allergens

Soy, wheat, sesame, shellfish and fish are woven through the cuisine: soy in ganjang, doenjang and gochujang, wheat in many noodles and batters, sesame in nearly every seasoned vegetable, and shrimp in most cabbage kimchi. Peanuts and other nuts appear in sweet side dishes and snacks. Allergens in Korean food goes through these in detail, including how Korea's mandatory labeling list differs from the United States list. One point matters for travelers: sesame is not on Korea's mandatory allergen list, so it may appear in the ingredients but not in the allergen box. Korea's Ministry of Food and Drug Safety added pine nuts to the mandatory list in 2018. Cross-contact in shared pans, broths and grills is hard to rule out in a casual restaurant, and individual risk is a personal decision.

Phrases worth saving

Show these on your phone rather than reading them aloud, and have a Korean speaker or translation app check them for your situation, as VISITKOREA suggests for explaining your diet:

• Jeoneun chaesikjuuija-yeyo. 저는 채식주의자예요. (I am vegetarian.)
• Gogi, saengseon, jeotgal ppae juseyo. 고기, 생선, 젓갈 빼 주세요. (Please leave out meat, fish and salted seafood.)
• Allereugi-ga isseoyo. 알레르기가 있어요. (I have an allergy.)
• Saeu, ttangkong, mil, kong. 새우, 땅콩, 밀, 콩. (Shrimp, peanuts, wheat, soy.)
• Gyeran, ugyu. 계란, 우유. (Egg, milk.)

Name each ingredient you cannot have; "no meat" alone may not exclude broth. For wheat and gluten specifically, see gluten-free Korean eating. For the practical side of asking, see ordering and paying.