Vegetarian and Vegan in Korea — Hidden Ingredients and Safe Dishes

Where animal products hide

Broth. Most soups and stews start with anchovy broth (멸치 육수) or beef stock (소고기 육수, or beef stock powder called 다시다) — even ones that look like vegetables and tofu.
Kimchi. Most kimchi is made with fish sauce or salted shrimp (젓갈). Vegan kimchi exists — look for 비건 or temple-style (사찰) — but restaurant kimchi usually is not.
Fish cake. Tteokbokki, gimbap, side dishes and street skewers often include fish cake (어묵).
“No meat” can mean no red meat. Asking for no meat (고기) may still get you seafood, ham or broth. Spell it out: meat, fish, seafood and broth.
Egg and dairy appear in pancakes, street snacks, desserts and bread.

These dishes are normally made without meat or fish. Some contain egg or dairy, and recipes vary — ask if it matters.

These usually come with meat or broth, but many places can leave it out.

Temple food (사찰음식) restaurants serve Buddhist cuisine with no meat, fish — and traditionally no garlic or onion.
Vegan restaurants and bakeries are growing fast in Seoul and Busan; map apps find them with the search word 비건.
Bibimbap, kimbap and pancakes are easy to adapt — ask for them without meat, egg or fish cake.

Show our diet card to staff so you do not have to explain it all out loud.