Dietary restrictions

Vegetarians will have a tough time in Korea. As in most of East Asia, meat is understood to be the flesh of land animals, so seafood is not considered meat. If you ask for "no gogi" (고기) they will probably just cook as usual and pick out the big chunks of meat. One good phrase is to say you are chaesikjuwija (채식주의자), a person who only eats vegetables. This may prompt questions from the server, so be prepared!

Most stews will not use beef stock, but fish stock, especially myeol-chi (멸치, anchovy). This will be your bane, and outside of reputable vegetarian restaurants, you should ask if you are ordering any stews/hotpots or casseroles.

Spicy (red) kimchi will almost certainly have seafood, such as salted tiny shrimp, as an ingredient. Since it disappears into the brine, you will not be able to visually identify it. Another type of kimchi, called mulgimchi (물김치, "water kimchi") is vegan, as it is simply salted in a clear, white broth with many different vegetables.

On the bright side, vegans and vegetarians are perfectly safe at Korean monastery cuisine restaurants, which uses no dairy, egg, or animal products, except perhaps honey. There has been a recent vogue for this type of cuisine, but it can be rather expensive.

There is an increasing number of vegetarian restaurants in Korea - most are in the larger or medium-sized places. Some of these are run by Seventh-Day Adventists or Hindus.

See Also Eat Etiquette Restaurants Barbecues Rice dishes Soups and stews Noodles Seafood Other Dog Meat