Disclaimer: This guide is for general informational purposes only and does not constitute medical or legal advice. Anyone with a severe food allergy should consult a physician before relocating, carry their prescribed emergency medication, and never rely on a restaurant's verbal assurance alone. Labeling rules described here reflect official Korean government sources at the time of writing and may change. In an emergency in Korea, call 119.
This guide covers: how Korean meals are structured and why that matters for anyone with dietary restrictions, which allergens Korean law requires on food labels and which it does not, the restaurants that must disclose allergens, where epinephrine auto-injectors fit in, the hidden animal ingredients that catch vegetarians out, the dishes and places that work for plant-based eaters, the Korean phrases that do the most work, and why kimchi is worth getting to know even for those who cannot eat most of it.
Why Korean food culture is different to navigate
Short answer: Korean meals are communal, built on shared side dishes and broths, and seasoned with ingredients that do not appear on any menu. That makes Korean food generous and social, but it also makes it harder to eat around a restriction than in cultures where each person orders an individual plate.
Three features of Korean dining shape everything else in this guide.
Shared tables.
A typical meal places a set of side dishes (banchan, 반찬) in the middle of the table for everyone to share. The main dish is often shared as well, particularly stews, grilled meat, and hot pots. Serving spoons are not always used, so a shared stew may have come into contact with several people's spoons.
Broth underneath everything.
Many Korean soups, stews, and sauces start from a stock. Anchovy and kelp stock (멸치 육수) is one of the most common, and beef stock is another. A dish described as a vegetable stew or tofu stew is frequently built on one of these.
Fermented seasonings.
Salted seafood (jeotgal, 젓갈) and fish sauce (aekjeot, 액젓) season kimchi and many other dishes. They are rarely visible and almost never mentioned on a menu.
None of this is a reason to avoid Korean food. It is the reason to learn a small amount of vocabulary and a handful of habits before arriving.
Part 1: Food allergies in Korea
Short answer: Korean law requires packaged foods to declare a fixed list of allergens in a separate, clearly marked box. Sesame, almonds, cashews, and most other tree nuts are not on that list. Most ordinary restaurants have no legal obligation to disclose allergens, although large franchises selling foods popular with children do.
The mandatory allergen list
The Ministry of Food and Drug Safety (식품의약품안전처) requires packaged foods containing the following to declare them on the label, regardless of the quantity used:
| Korean | English |
|---|---|
| 알류 (가금류) | Eggs (poultry) |
| 우유 | Milk |
| 메밀 | Buckwheat |
| 땅콩 | Peanuts |
| 대두 | Soybeans |
| 밀 | Wheat |
| 잣 | Pine nuts |
| 호두 | Walnuts |
| 게 | Crab |
| 새우 | Shrimp |
| 오징어 | Squid |
| 고등어 | Mackerel |
| 조개류 (굴, 전복, 홍합 포함) | Shellfish, including oysters, abalone, and mussels |
| 복숭아 | Peach |
| 토마토 | Tomato |
| 닭고기 | Chicken |
| 돼지고기 | Pork |
| 쇠고기 | Beef |
| 아황산류 | Sulfites |
The list is often described as 22 items when oysters, abalone, and mussels are counted separately.
How it appears on a package: allergens must be shown in a separate allergen display box with a background color distinct from the rest of the label. Where an allergen may be present through cross-contamination during manufacturing, a precautionary statement is required.
Practical tip: Photograph this table or save it to the phone. The allergen box on a Korean package is written in Korean, and matching the characters is much faster than translating the whole label with a camera app.
The gaps that matter for newcomers
Some allergens that are regulated elsewhere are not on Korea's mandatory list. This is the most important point in this section for anyone arriving from the United States, the European Union, or similar systems.
- Sesame is not on the list. Sesame oil and toasted sesame seeds are among the most common finishing ingredients in Korean cooking, used in side dishes, rice dishes, dressings, and marinades. Anyone with a sesame allergy should assume it is present unless told otherwise, and should not expect a label to warn them.
- Only two tree nuts are listed. Walnuts and pine nuts are mandatory. Almonds, cashews, hazelnuts, pistachios, and others are not.
- Fish beyond mackerel is not listed. Anchovy, the base of many broths and fish sauces, is not a mandatory allergen.
- Perilla (deulkkae, 들깨), used widely as seeds, oil, and leaves, is not listed.
Practical tip: For any allergen not on the mandatory list, the ingredient list (원재료명) is the only place to look, and restaurant food will have no label at all. Assume presence and ask directly.
Which restaurants have to tell diners
Most ordinary Korean restaurants are not legally required to disclose allergens. The main exception, in place since May 30, 2017, applies to franchises with 100 or more locations that cook and sell foods popular with children, such as baked goods, ice cream, hamburgers, and pizza. These businesses must show allergen ingredients next to the product name or price on the menu, or display them together on a poster or booklet in a visible spot. For online and delivery orders, the information must appear on the website or be supplied with the order.
In practice, this means large bakery, pizza, burger, and ice cream chains are the most reliable places to find written allergen information. Small independent restaurants, market stalls, and most Korean-style restaurants are not covered.
Asking at a restaurant
Staff at small Korean restaurants are generally willing to help but may not know every component of a sauce, broth, or seasoning, particularly anything bought in pre-made. A useful approach:
- Show a written card rather than speaking. A card written in Korean, naming the allergen and stating that it is serious, is more reliable than pronunciation. A template is included in the phrases section below.
- Name the specific ingredient, not a category. "Shellfish" is ambiguous in translation; "shrimp, crab, clams" is not.
- Ask about the broth and the sauce separately. A dish can be free of an allergen as a visible ingredient and still contain it in the stock or seasoning.
- Watch the shared dishes. Banchan and stews are shared, and a side dish containing the allergen may sit next to one that does not.
- Be willing to leave. If the answer is uncertain, choosing another restaurant is a normal decision, not a rude one.
Epinephrine and emergencies
The epinephrine auto-injector approved in Korea is Jext (젝스트), available in 150 microgram and 300 microgram doses. It is a prescription medicine (전문의약품), and it is covered by national health insurance. The official drug database lists a price of ₩60,403 per pen as of December 2022, before the patient's insurance share is applied. The Gangwon regional center for atopic dermatitis and asthma advises patients to ask their treating physician about how to obtain one.
What this means before arrival:
- Bring an adequate supply of prescribed emergency medication from home, along with the prescription and a doctor's letter describing the allergy.
- After arrival and enrollment in national health insurance, see a Korean physician, ideally an allergy specialist or a hospital allergy department, to establish a Korean prescription for replacements.
- Check expiry dates before leaving home, since obtaining a replacement in Korea takes a medical appointment.
In an emergency: the official guidance is to call 119 immediately or ask people nearby for help, use the auto-injector if one is available, and get to an emergency room even if symptoms improve, because reactions can return. As covered in the guide to English hotlines in Korea, 119 can bring in interpretation support, so a caller who does not speak Korean should still call.
Practical tip: Tell the academy manager and at least one co-teacher about a serious allergy in the first week, and show them where the auto-injector is kept. Staff lunches, student treats, and team dinners are where exposure is most likely, and a colleague who knows can speak for someone who is unable to.
Part 2: Vegetarian and vegan life in Korea
Short answer: Vegetarian and vegan eating in Korea is entirely possible and getting easier, particularly in large cities, but traditional Korean restaurants are not a safe default. Fish-based broths, salted seafood, and meat stock turn up in dishes that look vegetable-based. Temple food, dedicated vegan restaurants, and a short list of reliable dishes are the foundation.
The hidden animal ingredients
The Korea Tourism Organization's own guidance for vegetarians warns that kimchi seasoning most often contains salted seafood, fish sauce, meat broth, or similar flavorings, and that Korean broths and stews frequently use meat or fish foundations even in vegetable dishes.
| Where it hides | What to look for | Korean |
|---|---|---|
| Kimchi | Salted shrimp, salted anchovy, fish sauce | 새우젓, 멸치젓, 액젓 |
| Soybean paste stew and other stews | Anchovy stock or beef stock | 멸치 육수, 소고기 육수 |
| Instant noodles | Soup base often contains beef or seafood extract | 스프 |
| Spicy rice cakes | Fish cake, anchovy stock | 어묵, 멸치 육수 |
| Gimbap | Ham, imitation crab, fish cake, egg | 햄, 게맛살, 어묵, 계란 |
| Bibimbap | Egg on top, beef mixed in | 계란, 소고기 |
| Cold noodles | Beef broth in water-style versions | 육수 |
| Stir-fried and seasoned side dishes | Fish sauce, powdered stock | 액젓, 조미료 |
For vegans, eggs and dairy add another layer. Egg appears as a garnish on many noodle and rice dishes, and milk and butter are common in bakery items.
Dishes that usually work
The same tourism organization guidance lists dishes that are usually suitable, or easy to adapt:
- Bibimbap (비빔밥) with the meat and egg removed
- Vegetable gimbap (야채김밥) after confirming there is no ham, imitation crab, or fish cake
- Cold soybean noodle soup (콩국수), with any egg garnish removed
- Vegetable pancakes (채소전, 파전, 버섯전), checking that no seafood has been added and that the batter contains no egg
- Acorn or mung bean jelly (묵) served with vegetables
- Tofu (두부), pan-fried or soft, with soy sauce
Even these need a quick check, since recipes vary between restaurants.
Temple food
Korean Buddhist temple cuisine is the most reliable traditional option for vegetarians. It excludes animal ingredients, with dairy as the exception, and also excludes the five pungent vegetables (오신채, osinchae): green onions, garlic, chives, wild chives, and Chinese squill, which are believed to interfere with spiritual practice. Flavor comes from mushrooms, kelp, perilla seeds, and fermented soybean seasonings.
Two places in central Seoul, both listed by the Korea Tourism Organization:
- Korean Temple Food Center, 2F Anguk Building, 39 Yulgok-ro, Jongno-gu. Offers cooking classes and exhibitions. Open 09:00 to 18:00, closed Mondays.
- Balwoo Gongyang, 5F Templestay Information Center, 56 Ujeongguk-ro, Jongno-gu. A course-based temple food restaurant. Closed Sundays, with a break between lunch and dinner service.
A templestay (templestay.com) combines meditation and temple routines with communal temple meals, and it is one of the best introductions to Korean plant-based cooking.
Practical tip: Temple food is a strong option for vegans who also avoid garlic and onion, or for anyone following a low-FODMAP diet, because the five pungent vegetables are excluded by principle rather than by request.
Vegan certification marks
Packaged products in Korea increasingly carry vegan certification logos. The Korea Tourism Organization lists six to look for: Vegan Standard Certification International, the Korea Agency of Vegan Certification, the Vegan Society, V-Label International, EVE Vegan, and Cruelty Free International. A certification mark is far more reliable than an ingredient list read through a translation app.
Practical habits for plant-based eaters
- Use a restaurant-finding app built for vegetarians and vegans. HappyCow is widely used in Korea, and Naver Map searches for 비건 (vegan) or 채식 (vegetarian) return Korean-listed places that international apps miss.
- Cook at home more than expected. Korean markets and supermarkets have excellent tofu, vegetables, mushrooms, seaweed, and grains at reasonable prices, and cooking removes all guesswork.
- Buy vegan kimchi rather than assuming. Vegan kimchi (비건 김치) is sold in some supermarkets and specialty shops, and it is straightforward to make at home.
- Plan for work meals. Team dinners (회식, hoesik) are a significant part of Korean workplace culture and often center on grilled meat. Telling the organizer in advance, and suggesting a restaurant with vegetable options, works better than explaining at the table.
Part 3: The phrases that do the most work
Short answer: A short written card is more reliable than any spoken phrase. The phrases below cover the situations that come up most often, with romanization for reference.
Allergy phrases
| English | Korean | Romanization |
|---|---|---|
| I have a ___ allergy. | 저는 ___ 알레르기가 있어요. | jeoneun ___ allereugiga isseoyo |
| It is very serious. | 아주 심각해요. | aju simgakhaeyo |
| Does this contain ___? | 이거 ___ 들어 있어요? | igeo ___ deureo isseoyo? |
| Please leave out ___. | ___ 빼 주세요. | ___ ppae juseyo |
| Please call 119. | 119에 전화해 주세요. | illilgu-e jeonhwahae juseyo |
Common allergen words
| English | Korean | Romanization |
|---|---|---|
| Peanut | 땅콩 | ttangkong |
| Sesame | 참깨 | chamkkae |
| Sesame oil | 참기름 | chamgireum |
| Shrimp | 새우 | saeu |
| Crab | 게 | ge |
| Shellfish | 조개 | jogae |
| Egg | 계란 | gyeran |
| Milk | 우유 | uyu |
| Wheat | 밀 | mil |
| Buckwheat | 메밀 | memil |
| Soy | 콩 | kong |
| Walnut | 호두 | hodu |
| Pine nut | 잣 | jat |
Buckwheat deserves a special mention. It is the main flour in many cold noodle dishes (냉면, 막국수), and buckwheat allergy can be severe. Cold noodles are one of the most common summer dishes in Korea.
Vegetarian phrases
| English | Korean | Romanization |
|---|---|---|
| I am vegetarian. | 저는 채식주의자예요. | jeoneun chaesikjuuijayeyo |
| I am vegan. | 저는 비건이에요. | jeoneun bigeonieyo |
| I don't eat meat. | 고기를 안 먹어요. | gogireul an meogeoyo |
| Please leave out the meat. | 고기 빼 주세요. | gogi ppae juseyo |
| Is there anchovy stock in this? | 멸치 육수 들어가요? | myeolchi yuksu deureogayo? |
| Is there fish sauce or salted seafood? | 액젓이나 젓갈 들어가요? | aekjeosina jeotgal deureogayo? |
A card template
A short card, printed or saved on the phone, reads well in a busy restaurant:
저는 [땅콩] 알레르기가 아주 심해요. 조금만 먹어도 위험해요. 이 음식에 [땅콩]이 들어 있는지 확인해 주세요. 감사합니다.
I have a very severe [peanut] allergy. Even a small amount is dangerous. Please check whether this food contains [peanut]. Thank you.
Replace the bracketed word with the relevant allergen. Asking a Korean co-teacher to check the finished card takes two minutes and is worth doing.
Part 4: Giving in to the kimchi
Short answer: Kimchi is not a side dish in the way pickles are. It is a daily staple, a seasonal ritual, and a UNESCO-recognized part of Korean heritage. For anyone who can eat it, getting to know it opens up a large part of Korean food. For anyone who cannot, understanding what it is explains why it appears at every meal and why a polite refusal is perfectly acceptable.
What kimchi actually is
The most familiar kimchi is napa cabbage kimchi (baechu-kimchi, 배추김치): cabbage that is salted, seasoned, and fermented with Korean radish, garlic, ginger, scallions, chili powder (gochugaru, 고춧가루), and salted seafood or fish sauce. The seafood component varies by region:
- Northern styles use milder options, such as salted shrimp or salted croaker, in smaller amounts.
- Southern styles use stronger salted anchovy and salted hairtail more generously.
- East coast styles may use raw seafood or salted cod gills.
The most common fish sauces are anchovy and sand lance.
This is why kimchi is a concern for vegetarians, vegans, and anyone with a shellfish or fish allergy, and why vegan versions are made separately.
Kimjang: why kimchi matters so much
In 2013, UNESCO inscribed Kimjang, making and sharing kimchi in the Republic of Korea, on its Representative List of the Intangible Cultural Heritage of Humanity. Kimjang is the late autumn tradition in which families and communities make large batches of kimchi together to last through winter, and the sharing is as central to it as the cooking.
Kimjang season falls in late autumn, roughly November. Many teachers are invited by a co-worker, a neighbor, or a landlord to help at some point. Accepting is one of the easiest ways to be included in Korean community life, even for someone who will not eat the results.
The many kinds of kimchi
Napa cabbage kimchi is only the start. A few others that turn up regularly:
- Cubed radish kimchi (깍두기, kkakdugi), crunchy and common with soups
- Young radish kimchi (총각김치, chonggak-kimchi)
- Water kimchi (물김치, mul-kimchi), mild and served in its own liquid
- Cucumber kimchi (오이소박이, oi-sobagi), popular in summer
- White kimchi (백김치, baek-kimchi), made without chili powder
For people who find the heat or fermentation strong at first, water kimchi and white kimchi are gentler starting points.
Kimchi etiquette
- It will be served at almost every Korean meal. Nobody expects a foreigner to eat all of it.
- Declining is fine. Leaving kimchi untouched is not rude, especially with a simple explanation.
- Refills are usually free. Banchan, including kimchi, is normally refilled at no charge in Korean restaurants. Asking for more is common, and in many places there is a self-service station.
- Aged kimchi cooks differently. Older, more sour kimchi is valued for cooking, particularly in kimchi stew (김치찌개) and kimchi fried rice. A Korean colleague saying their kimchi is "ripe" means it is ready for cooking.
Practical tip: Anyone who wants to eat kimchi but cannot eat seafood should look for vegan kimchi, white kimchi made without seafood, or temple-style kimchi, which also omits garlic and green onion. Asking the restaurant whether its kimchi contains 젓갈 or 액젓 is the quickest check.
Eating at work
Short answer: Food is a large part of Korean workplace culture. Staff meals, shared snacks, and team dinners are how relationships at an academy are built, and dietary restrictions are easier to manage when colleagues know about them in advance.
- Staff meals. Some academies provide a staff meal or order in for everyone. Mention any allergy or dietary restriction when starting, rather than at the first meal.
- Student treats. Students and parents sometimes bring snacks or gifts. Politely accepting and setting something aside is always an option.
- Team dinners (회식). These are often organized around grilled meat and drinking. Vegetarians and people with allergies can ask the organizer ahead of time whether the venue has suitable options, and suggesting a restaurant is usually welcome.
- Pouring and sharing. Korean dining etiquette involves serving others and sharing plates. Joining in the social side while skipping a particular dish is entirely normal.
Common problems and what causes them
| Problem | Cause | What works |
|---|---|---|
| Reaction after eating a "vegetable" stew | Anchovy or beef stock, or seafood seasoning | Ask specifically about the broth and seasoning |
| Sesame exposure despite reading the label | Sesame is not a mandatory allergen in Korea | Check the ingredient list, and assume presence in restaurants |
| Staff unsure what is in a sauce | The sauce or stock was bought pre-made | Choose a dish with simple ingredients, or go elsewhere |
| Egg or ham in gimbap or bibimbap | Standard ingredients, not mentioned on the menu | Ask to leave them out when ordering |
| No allergen information at a small restaurant | Only large child-focused franchises are required to disclose | Use a written card and ask directly |
| Running low on epinephrine | Jext requires a Korean prescription | Register with health insurance and see a physician early |
| Uncomfortable at a team dinner | The venue centers on grilled meat | Tell the organizer ahead and suggest an alternative |
Frequently asked questions
- Which allergens must be labeled on food in Korea?
- Eggs, milk, buckwheat, peanuts, soybeans, wheat, pine nuts, walnuts, crab, shrimp, squid, mackerel, shellfish including oysters, abalone, and mussels, peach, tomato, chicken, pork, beef, and sulfites. They must appear in a separate allergen box on packaged food.
- Is sesame labeled as an allergen in Korea?
- No. Sesame is not on Korea's mandatory allergen list, even though sesame oil and seeds are used widely in Korean cooking. People with sesame allergies should check ingredient lists and assume sesame is present in restaurant food.
- Do Korean restaurants have to list allergens?
- Most do not. Franchises with 100 or more locations that cook and sell foods popular with children, such as baked goods, ice cream, hamburgers, and pizza, have been required to display allergen information since May 30, 2017.
- Can epinephrine auto-injectors be bought in Korea?
- Yes, with a prescription. Jext is approved in 150 and 300 microgram doses and is covered by national health insurance. Bringing an initial supply from home and establishing a Korean prescription after arrival is the safest approach.
- Is kimchi vegetarian?
- Usually not. Most kimchi is seasoned with salted seafood or fish sauce. Vegan kimchi, some white kimchi, and temple-style kimchi are made without animal ingredients.
- Is it easy to be vegetarian in Korea?
- It is manageable, especially in larger cities, but traditional restaurants are not a safe default because many broths and seasonings contain fish or meat. Temple food, dedicated vegan restaurants, home cooking, and a short list of adaptable dishes make it workable.
- What is Korean temple food?
- Temple food is Korean Buddhist cuisine. It excludes animal ingredients, apart from dairy, and the five pungent vegetables: green onions, garlic, chives, wild chives, and Chinese squill.
- Is it rude to refuse kimchi?
- No. Kimchi is served at almost every meal, and declining it, especially with a brief explanation, is perfectly acceptable.
- What is kimjang?
- Kimjang is the late autumn tradition of making large batches of kimchi with family and community to last through winter. UNESCO inscribed it as intangible cultural heritage in 2013.
- What should be said at a restaurant with a serious allergy?
- A written card in Korean works best. Name the specific ingredient, say it is serious, and ask staff to check the dish, including the broth and sauces.
The short version
Korean food is generous, communal, and seasoned in ways that are not always visible. For people with allergies, the key facts are that sesame and most tree nuts are not mandatory allergens, that most restaurants have no duty to disclose, and that emergency medication needs planning before arrival. For vegetarians and vegans, the key facts are that broth and seafood seasoning hide in unexpected places, and that temple food, vegan certification marks, and a handful of phrases make daily life workable.
And kimchi, for those who can eat it, is one of the best parts of living in Korea. For those who cannot, joining a kimjang or learning the difference between cabbage and water kimchi is still a good way into Korean culture.
Sources
- Ministry of Food and Drug Safety, Food Safety Korea portal, guidance on allergen labeling (Korean)
- Korea Policy Briefing, allergen display required for franchise hamburgers, pizza, and similar foods (Korean)
- Hankook Ilbo, allergen display mandatory at large franchises from May 30, 2017 (Korean)
- Korea Pharmaceutical Information Center, Jext Prefilled Pen 300 microgram drug information (Korean)
- Gangwon Regional Center for Atopic Dermatitis and Asthma, anaphylaxis and epinephrine auto-injector guidance (Korean)
- Korea Tourism Organization (VISITKOREA), Tips for Vegetarians
- Korea Tourism Organization (VISITKOREA), Korean Temple Food: A Sustainable Cuisine Inspired by Buddhist Teachings
- UNESCO Intangible Cultural Heritage, Kimjang, making and sharing kimchi in the Republic of Korea
- Wikipedia, Baechu-kimchi, regional jeotgal and fish sauce varieties
- Templestay, official Korean templestay program
- HappyCow, vegan guide to South Korea
For calling 119 or other support lines in English, see the guide to English hotlines in Korea. For the health insurance enrollment needed before a Korean prescription, see the 2026 Korea immigration playbook. For finding restaurants with Naver Map, see the guide to essential Korean apps.