식습관
Managing dietary requirements in South Korea
If you’ve got special dietary requirements, travelling to Korea will take some planning. In a post-war, recently-industrialised country where food allergies are uncommon, the idea of special dietary needs is incredibly foreign for most Koreans. But, armed with information and a little preparation, it’s possible for vegetarians, vegans, coeliacs and others with specific requirements to eat well in Korea.
Where to eat with dietary requirements
Like any country, you’re more likely to find restaurants catering to dietary requirements in the bigger cities. Western food has become quite popular in Korea, so cities like Seoul and Busan have plenty of options – sometimes offering both Korean and western options that meet dietary requirements. We always recommend using apps like Happy Cow, to find good options, too. If you’ve found somewhere and want to make a reservation in English, use Catch Table.
Korean temple food is also vegan, and usually free of sugar. For vegans, temple food is one of the safest and most culturally aligned options available, and you’ll find restaurants in Seoul and Busan, as well as at temple stays.
If you’re traveling to smaller, more rural areas, options will be more limited and it would be wise to find snacks and safe foods to supplement between mealtimes. Most convenience stores have simple breads, fresh veggies and fruits, as well as various meal replacement bars.
Veggie and/or vegan friendly food:
고구마 Roasted sweet potato
호떡 Hotteok pancake filled with sugar and nut
회오리감자 Tornado potato sticks
떡 Tteok rice cake made with rice flour
비건 김밥 Vegan kimbap packed with veggies
주먹밥 Joomok bap rice balls, radish, seaweed
파전 Pajeon green onion pancake, check no squid!
산채비빔밥 Sanche bibimbap – vegetarian bibimbap
호박죽 Hobak jook – sweet pumpkin porridge
칼국수 Kalguksu – rice noodles (omit pork dumplings)
콩국수 Kongguksu – cold noodles in soybean broth
팥빙수 Patbingsu – shaved ice with sweet toppings
Watch out for...
Some things may look vegetarian but have been made with ingredients like beef stock or fish paste, so it’s always best to ask. For example, naeng-myun, the popular cold buckwheat noodles, are served without meat – but made with beef stock and served with a boiled egg.
Kimchi is also often made with tiny shrimp, fermented brined shrimp, or fish sauce – especially if it’s homemade or very traditional.
For coeliac or gluten-free people, sauces are sometimes made with barley or wheat as a thickener, but sticking to unseasoned meat and rice with various vegetables is usually a safe bet. You’ll also find several gluten-free bakeries and restaurants in Seoul (we recommend Sunny Bread and LePause).
The amount you’ll be able to substitute ingredients depends on the dish – soups or dishes made in large pots will be difficult to adapt, but if you’re ordering jeon (Korean pancakes/fritters), you can ask for things to be left out, as they’re always made fresh to order.
Most Korean restaurants are willing to try to help, but the restaurant might decide they’re unable to accommodate you – not as a personal slight, but because they’re not sure they can meet your needs and don’t want to bring harm or conflict.
Remember, flexibility and patience are a must when navigating a country that’s not used to special dietary requirements.
Checking labels
By Korean law, the eleven major food allergens (for Koreans) must be included on product labels: poultry, eggs, milk, buckwheat, peanuts, soybean, wheat, mackerel, crab, pork, peaches, and tomatoes. If you need to check the labels on food before you buy, you can use a translation app (Google works well). If you get stuck, here's a quick glossary. To overcome the language barrier, carrying a food passport is useful. This is a small card or digital document giving details of your dietary needs in Korean. InsideAsia can provide you with one of these - just ask!
