I’ll be honest with you: when I first arrived in Korea 35 years ago, being vegetarian was nearly impossible. My early years here were filled with carefully explaining “no meat, please” at restaurants, only to find ham hidden in my side dishes. Back then, Korean cuisine was fundamentally meat-centric — kimchi had anchovy paste, soup broths simmered with beef bones, and even the “vegetable” restaurants served fish sauce.
Fast forward to 2026, and Korea has transformed dramatically. Seoul now has dedicated vegan restaurants, Buddhist temple food has found its moment on Instagram, and a growing number of locals understand plant-based eating. The plant-based movement here is quiet but real, driven by young Seoulites, environmental consciousness, and Korea’s spiritual Buddhist traditions.
Whether you’re staying in Korea for a week or a year, eating plant-based is absolutely doable — you just need to know where to look and what to say. I’ve spent decades learning the ins and outs of Korean vegetarian culture, and I’m here to share everything that took me years to figure out.
Understanding Korean Temple Food (사찰음식)
The biggest secret for vegetarians in Korea is temple food — sachal eumsik. This isn’t a niche dietary choice; it’s a 1,300-year-old culinary tradition rooted in Buddhist monastery practice. For centuries, Buddhist monks have created elaborate, deeply satisfying plant-based meals using only vegetables, grains, legumes, and mushrooms. No onions, garlic, or animal products at all.
What makes temple food revolutionary for vegan travelers is that it’s authentically Korean and deliberately plant-based — not an afterthought accommodation. The food tastes like Korea because it’s cooked with Korean techniques, Korean seasonings (minus the fish sauce), and served with Korean etiquette. I’ve eaten temple food in monasteries from Busan to the DMZ, and every meal has been better than the last.
Where to Eat Temple Food in Seoul
Ted’s tip: Temple food restaurants in Seoul are concentrated in two areas — around Insadong and near major Buddhist temples like Jogyesa. These aren’t casual spots; they’re reverent, quiet places where every element (from plating to portion size) carries spiritual meaning.
| Restaurant Name | Location | Price (per person) | Specialty | Subway Access |
|---|---|---|---|---|
| Balwoo Gongyang | Jongno-gu | ₩40,000–₩80,000 | Fine dining temple food; 12+ courses | Jongno 3-ga (Line 1) |
| Sanchon | Insadong | ₩25,000–₩50,000 | Traditional bibimbap, temple side dishes | Anguk (Line 3) |
| Jeonbokgak | Insadong | ₩18,000–₩35,000 | Doenjang jjigae (soybean stew), temple meals | Anguk (Line 3) |
| Gogung | Insadong | ₩15,000–₩30,000 | Vegetable bibimbap, kongguksu (cold bean noodles) | Anguk (Line 3) |
| Jogyesa Temple Lunch | Jongno-gu | ₩5,000–₩10,000 | Direct from the monastery; communal dining | Jongno 3-ga (Line 1) |
Pro tip: Visit Insadong on a weekday morning and you’ll see elderly Korean locals queuing for temple food before 11 AM. This isn’t tourist food — it’s what Koreans themselves crave when they want something clean, healthy, and spiritually grounding.
One of my most memorable meals was at Balwoo Gongyang, Michelin-recommended, where each course arrived with a story. A delicate fernbrake salad, mushroom stew with chestnuts, eggplant in ginger sauce — everything tasted like Korea, but better. The chef explained that the point wasn’t to mimic meat; it was to let each vegetable speak for itself. That philosophy changed how I understood Korean cooking.
Staying at a Buddhist Temple (Temple Stays)
If you want the full temple food experience, consider a temple stay. Buddhist monastery stays typically include three plant-based meals daily, meditation, and a night sleeping in a monk’s cell. All meals are strictly vegetarian, prepared by temple cooks using traditional methods.
Major temples offering temple stays near Seoul: Jogyesa (central Seoul), Bulguksa (Gyeongju), Haeinsa (near Daegu), Songgwangsa (Suncheon). Most charge ₩60,000–₩100,000 per night, including meals. You’ll wake at 3 AM for meditation, eat in silence, and experience Korea through a completely different lens.
Seoul’s Vegan & Vegetarian Restaurant Scene
Beyond temple food, Seoul has a growing independent vegan restaurant movement. These aren’t all health-conscious, Instagram-friendly spots (though some are). Many are run by longtime vegetarians, environmental advocates, and chefs experimenting with plant-based Korean cuisine. The scene is concentrated in Hongdae, Gangnam, Itaewon, and Seongsu-dong.
Best Vegan Restaurants in Seoul
| Restaurant | Neighborhood | Cuisine Style | Avg. Price | English Menu? |
|---|---|---|---|---|
| Café Sunflower | Hongdae | Vegan café, smoothies, pastries | ₩10,000–₩18,000 | Yes (menu & staff) |
| Trilogy | Itaewon | Vegan international, salads, bowls | ₩15,000–₩22,000 | Yes |
| Plant Cafe (플랜트) | Gangnam | Vegan Korean, bibimbap, stews | ₩12,000–₩20,000 | Limited |
| Vegetarian Grill House | Seongsu-dong | Korean vegetable grilling, meat-free ssam | ₩18,000–₩35,000 | Some English |
| Loving Hut | Multiple locations | Vegan Vietnamese-Korean fusion | ₩12,000–₩18,000 | Limited |
| Saeng + Saeng | Gangnam | Raw vegan, cold-pressed juice | ₩15,000–₩25,000 | Yes |
Ted’s tip: Use the app HappyCow (vegetarian & vegan restaurant finder) — it’s absolute gold in Korea. Seoul has over 300+ listings, though accuracy varies. Always call ahead to confirm they’re still open and understand your dietary needs.
I discovered Trilogy by accident five years ago, wandering Itaewon with a vegetarian friend visiting from California. The owner, a Korean woman who’d lived in Portland, created a space specifically for plant-based eaters in a neighborhood historically dominated by meat restaurants. Her tahini Buddha bowl changed my perspective on what Korean restaurants could become. Now, walking through Hongdae, I see younger Korean entrepreneurs opening plant-based spots without fanfare — just good food, fair prices, and zero animal products.
Navigating Traditional Korean Food as a Vegetarian
Not every meal will be at a temple restaurant or vegan café. Most of your time in Korea will be at regular Korean restaurants, street food stalls, and convenience stores. Learning to navigate these spaces is essential. The good news? Most authentic Korean dishes have vegetarian roots — you just need to request substitutions and understand what’s hidden in the broth.
Key Phrases & How to Order
Learn these phrases. Print them on a card or save them on your phone. Korean restaurant staff aren’t always familiar with vegetarianism, but they respect clear, direct communication.
| Korean Phrase | Pronunciation | English | When to Use |
|---|---|---|---|
| 저는 채식주의자입니다 | Jeoneun chaesik-juuija imnida | I am vegetarian | Opening statement, always |
| 생선과 고기 없이 주세요 | Saengseon-gwa gogi eobsi juseyo | No fish or meat, please | When ordering |
| 계란도 없어요 | Gyeran-do eobseo-yo | No eggs (if vegan) | For strict vegans |
| 달걀 없이 만들어 주세요 | Dal-gyal eobsi mandeul-eo juseyo | Make it without eggs | Specific requests |
| 국물 없이 주세요 | Guk-mul eobsi juseyo | No broth, please | For soups/stews with animal broth |
| 멸치 국물 없이 | Myeolchi guk-mul eobsi | No anchovy broth | Kimchi & soup-heavy dishes |
Basic Korean phrases for tourists will help overall, but these vegetarian-specific terms are your lifeline. I’ve learned that speaking broken Korean while clearly explaining your dietary needs gets better results than speaking perfect English. Koreans respect the effort.
Naturally Vegetarian Korean Dishes
Many iconic Korean dishes are plant-based or easily veganifiable. Here’s your cheat sheet:
| Dish Name | Korean | Naturally Vegetarian? | Notes for Vegetarians |
|---|---|---|---|
| Bibimbap | 비빔밥 | Often includes meat | Order “야채 비빔밥” (vegetable bibimbap), request no gochujang with fish sauce |
| Japchae | 잡채 | Usually has meat | Ask for vegetable-only version (야채 잡채) |
| Kimchi | 김치 | Often contains fish | Ask “멸치 없이” (no anchovies). Restaurant-made kimchi is safer than grocery store versions |
| Kimbap | 김밥 | Can be vegetarian | Order “야채 김밥” (vegetable kimbap). Confirm no crab stick or fish cake |
| Pajeon (Korean pancake) | 파전 | Usually vegetarian | Often made with vegetable fillings; confirm no seafood batter |
| Tteokbokki | 떡볶이 | Usually vegetarian | Confirm sauce contains no fish; sauce often has gochujang with anchovy paste |
| Doenjang Jjigae | 된장찌개 | Often has meat/seafood | Request vegetable-only version; ask for vegetable broth instead of meat/fish stock |
| Kongguksu | 콩국수 | Usually vegetarian | Cold noodles in soybean broth; naturally plant-based in most cases |
Ted’s tip: The biggest culprits for hidden animal products in Korea are:
- Gochujang (red chili paste): Often contains salted anchovies. Many restaurants have a separate “vegetarian gochujang” — always ask
- Doenjang (soybean paste): Can contain anchovies. Check with the restaurant first
- Broth: Nearly all Korean soup broths are made with anchovy, kelp, or meat stock. Always ask for vegetable broth alternatives
- Banchan (side dishes): These small plates often contain fish cake, dried fish, or seafood. Point and ask “이거 뭐예요?” (What is this?)
I once spent 20 minutes at a small restaurant in Insadong explaining that I needed kimchi without fish. The owner, a woman in her 60s, thought I was being ridiculous. Finally, she said, “Kim-chi is kim-chi!” But then she brought me a plate she’d made specially with just vegetables and salt. That’s the Korean restaurant experience — initially rigid, then suddenly generous once they understand.
Street Food & Convenience Store Vegetarian Options
Korean street food is iconic, but most options contain meat or seafood. However, there are genuinely plant-based street snacks you can enjoy with confidence.
Safe Street Food Choices
| Street Food | Korean | Vegetarian Status | Where to Find | Avg. Price |
|---|---|---|---|---|
| Hotteok (sweet pancake) | 호떡 | Usually vegan (filled with sugar, cinnamon, nuts) | Street carts, winter markets | ₩2,000–₩3,500 |
| Tteokbokki (rice cakes) | 떡볶이 | Can be vegetarian; ask about sauce | Street stalls | ₩4,000–₩8,000 |
| Roasted corn/chestnuts | 옥수수/밤 | Always vegetarian | Seasonal carts (fall/winter) | ₩3,000–₩5,000 |
| Vegetable/mushroom pajeon | 파전/버섯전 | Usually vegetarian | Rainy day carts, markets | ₩5,000–₩8,000 |
| Gyeran-mari (egg rolls) | 계란말이 | Vegetarian (contains eggs only) | Convenience stores, carts | ₩3,000–₩5,000 |
| Injeolmi-tteok (soybean powder rice cakes) | 인절미떡 | Usually vegan | Markets, some street carts | ₩4,000–₩6,000 |
Convenience Store Vegetarian Finds
CU, GS25, Emart24, and Convenience stores are everywhere, and they’ve dramatically improved their plant-based offerings in recent years. I’m in a convenience store almost daily for coffee and snacks.
| Product | Korean Name | Vegetarian? | Vegan? | Price Range |
|---|---|---|---|---|
| Kimbap (vegetable) | 야채 김밥 | Yes (confirm) | No (rice has butter) | ₩4,000–₩6,000 |
| Plant-based gimbap | 식물성 김밥 | Often yes | Check label | ₩5,000–₩7,000 |
| Vegetable gimbap (new premium line) | 프리미엄 야채 김밥 | Usually yes | Check label | ₩6,000–₩8,000 |
| Edamame | 염장 콩 | Yes | Yes | ₩3,000–₩5,000 |
| Bean paste bun | 팥빵 | Check ingredients | Often no (dairy) | ₩2,000–₩3,500 |
| Vegetable juice | 야채 주스 | Yes | Often yes | ₩3,500–₩6,000 |
| Plant-based ice cream (growing) | 비건 아이스크림 | No | Yes | ₩4,000–₩6,000 |
Ted’s tip: Always check ingredient labels on packaged food. Korean packaging has a small “함유 우려” (may contain allergens) section that sometimes lists fish, shellfish, or other hidden ingredients. Use your phone’s translator camera to scan the ingredient list in seconds.
I remember the day I discovered the convenience store vegetable kimbap section — it sounds minor, but it genuinely changed my life. Before, I’d spend 30 minutes hunting for a meal near Gangnam. Now, I can grab something decent in 60 seconds. The offerings have expanded so much over the past few years that I actually enjoy browsing the prepared food section now.
Grocery Shopping for Plant-Based Eating in Korea
If you’re staying in Korea longer than a few days, you’ll want to shop for your own meals. Korea’s supermarkets and markets have excellent produce sections, and plant-based specialty items are increasingly common.
Where to Shop for Vegetables & Plant-Based Products
| Store Type | Best For | Price Range | Examples |
|---|---|---|---|
| Traditional Markets (재래시장) | Fresh produce, bargains, best prices | ₩1,000–₩10,000 for vegetables | Namdaemun, Gwangjang, Mangwon |
| Emart/Lotte Mart | Wide selection, plant-based specialty items, English labels | Mid-range pricing | Throughout Seoul; Gangnam branches excellent |
| Olive Young (올리브영) | Health/wellness products, plant-based proteins, supplements | Premium pricing | See Olive Young guide |
| Homeplus | Organic section, natural products | Mid to premium | Seoul locations have growing vegan sections |
| Natural shops (자연식) | Vegan specialty items, organic vegetables, tofu varieties | Premium | Concentrated in Gangnam, Hongdae, Itaewon |
Visit Korean convenience stores for quick staples — instant noodles, canned beans, tofu, gochujang. But for serious cooking, I always head to traditional markets like Mangwon Market. The vendors know produce better than anyone, and prices are half what you’d pay in a supermarket.
Essential Plant-Based Korean Ingredients to Buy
These items are dietary staples in Korea and form the backbone of vegetarian Korean cooking:
| Ingredient (Korean) | English | Where to Find | Price | How to Use |
|---|---|---|---|---|
| 두부 (Dubu) | Tofu | Every market, supermarket | ₩2,000–₩4,000 per block | Soups, stir-fries, banchan, grilled |
| 콩나물 (Kongnamu-l) | Soybean sprouts | Markets, supermarkets | ₩2,000–₩3,500 | Namul (seasoned vegetable side), soups |
| 고추장 (Gochujang) — vegetarian | Red chili paste (fish-free) | Markets, specialty shops | ₩3,000–₩8,000 | Base for bibimbap, tteokbokki, sauces |
| 김 (Gim) | Seaweed sheets | Every store | ₩1,500–₩5,000 per pack | Wrapping, snacking, kimbap |
| 고기없는 국물 (Meat-free broth) | Vegetable/kombu broth packets | Specialty shops, natural markets | ₩5,000–₩12,000 | Replace anchovy/meat broths |
| 잡곡 (Japgok) | Mixed grains (rice, millet, beans) | Markets, supermarkets | ₩3,000–₩8,000 per bag | Cook as rice substitute for complete protein |
| 버섯 (Beoseot) | Mushrooms (shiitake, oyster, king oyster) | Markets year-round | ₩3,000–₩12,000 | Umami base for soups, stir-fries, grilled |
Ted’s tip: Korean supermarkets stock multiple brands of tofu at different densities — soft (silken), medium, firm, and extra-firm. Buy soft tofu for soups and stews, firm for frying. The price difference is minimal (₩500), but the result is dramatically different.
Understanding Korean Food Labels & Hidden Ingredients
This is the section I wish I’d had when I first arrived. Korea requires ingredient labeling, but deciphering Korean food labels takes practice. The good news: many supermarkets now have plant-based sections with clear labeling, and younger Koreans are pushing for better transparency.
Common Hidden Animal Ingredients in Korean Food
These sneaky ingredients show up in places you wouldn’t expect:
| Ingredient (Korean) | English | Common in These Products | Vegetarian Alternative? |
|---|---|---|---|
| 멸치 (Myeolchi) | Anchovies/anchovy powder | Gochujang, doenjang, kimchi, broths, seasonings | Yes — look for “채식 고추장” (vegetarian gochujang) |
| 새우 (Saeu) | Shrimp/shrimp paste | Kimchi paste, seasoning mixes, side dishes | Rare — check every label |
| 생선 (Saengseon) | Fish/fish sauce | Nearly all Korean broths, some seasonings | Ask restaurants; make broths at home |
| 우유 (Uyu) | Milk/dairy | Baked goods, some seasoned snacks, rice cakes | Yes — plant-based milk available |
| 달걀 (Dal-gyal) | Eggs | Most baked goods, some side dishes, kimbap | For vegans — check every packaged item |
| 오징어 (Ojingeo) | Squid/dried squid powder | Snack seasonings, some side dishes | No — avoid products with this ingredient |
Ted’s tip: Use Google Lens or Naver’s translation app to scan food labels instantly. Point your phone at the ingredient list (성분표) and the app will translate in real-time. This single hack saves hours of confusion.
Plant-Based Dining by Region
Beyond Seoul, Korea’s other major cities are catching up. If you’re traveling outside the capital, here’s what to expect:
Vegetarian Options in Major Korean Cities
| City | Vegan Restaurant Count | Best Area | Local Specialty (Vegetarian) | Notes |
|---|---|---|---|---|
| Busan | 15–20 | Seomyeon district | Vegetable kimbap, temple food near temples | Coastal city; seafood-heavy but improving vegan scene |
| Daegu | 8–12 | Dongseongro | Temple food (Bulguksa nearby) | Smaller scene; temple food more accessible |
| Incheon | 10–15 | Songdo, Chinatown | Chinese vegetable dishes, temple restaurants | Chinatown has vegetarian Chinese food |
| Jeju Island | 5–10 | Jeju City center | Local vegetables, mushrooms, local cafés | Limited options; bring supplements; many farm-to-table cafés |
| Gyeongju | 3–5 | Near temples | Temple food (Bulguksa, Seokguram) | Ancient temple city; temple food is the best option |
If you’re traveling to Gyeongju, an ancient Buddhist temple city, you have an incredible advantage: the region’s entire economy revolves around Buddhism and temple food. Stay at a temple, eat temple meals, and you’ll have some of your best meals in Korea. I spent three days at a temple near Bulguksa, and every meal was better than restaurants charging 10 times the price.
Dietary Supplements & B12 in Korea
If you’re vegan and staying longer than two weeks, consider supplementing. Korea has excellent supplements available, though you’ll need to navigate Korean pharmacy systems.
Where to Buy Supplements in Korea
Ted’s tip: Olive Young is your best bet. This health and beauty chain (think Korean Walgreens) has an entire section dedicated to vitamins and supplements, including B12, vitamin D, and plant-based multivitamins. English-speaking staff in larger locations can help you navigate options.
| Supplement Type | Where to Buy | Price Range | Notes |
|---|---|---|---|
| B12 (cyanocobalamin) | Olive Young, pharmacies, GNC Korea | ₩15,000–₩40,000 | Essential for vegans; multiple brands available |
| Vitamin D3 (vegan) | Olive Young, health shops | ₩20,000–₩50,000 | Important in Korea’s limited winter sunlight |
| Iron supplement | Pharmacies, Olive Young | ₩10,000–₯30,000 | Plant-based eaters should consider supplementing |
| Plant-based multivitamin | Olive Young, natural shops | ₩25,000–₩60,000 | Covers multiple nutrients; convenient option |
Talk to a Korean pharmacist (약사) in any large Olive Young or pharmacy. Say “저는 채식주의자입니다. B12가 필요해요” (I’m vegetarian. I need B12). Most younger pharmacists understand the health implications and can recommend brands.
Cooking Vegan Korean Food at Home
If you’re staying in Korea for a month or longer, you’ll probably cook for yourself some days. Korean apartments typically come with kitchens, and cooking plant-based Korean food is genuinely enjoyable once you understand the basics.
Simple Vegan Korean Recipes to Start With
1. Vegetable Bibimbap (채소 비빔밥)
This is the gateway recipe. Cook rice. Sauté individual vegetables (spinach, mushrooms, zucchini, bean sprouts, carrots) with sesame oil and garlic. Arrange on rice. Top with a fried egg (or skip for vegan) and vegetarian gochujang. Mix everything together and eat. Time: 20 minutes. Cost: ₩5,000–₩8,000.
2. Doenjang Jjigae with Vegetables (된장찌개)
Boil water with kombu (kelp) for 10 minutes. Remove kombu. Add tofu, mushrooms, zucchini, potatoes, and vegetarian doenjang. Simmer 15 minutes. Serve with rice and kimchi. This is comfort food that Korean families eat 2–3 times per week. Time: 30 minutes. Cost: ₩4,000–₩6,000.
3. Kongguksu (Cold Soybean Noodle Soup — 콩국수)
Blend cooked soybeans with water and sesame oil. Strain if you want smooth texture (or keep chunky). Cook noodles, chill. Pour soybean broth over noodles, top with cucumber, tomato, edamame. Perfect for summer. Time: 25 minutes. Cost: ₩3,000–₩5,000.
4. Seasoned Vegetable Sides (나물)
Take any vegetable (spinach, bean sprouts, mushrooms, broccoli). Blanch or stir-fry. Dress with sesame oil, garlic, and salt. Serve as banchan (side dish). This is how Koreans eat vegetables daily. Time: 10 minutes per vegetable. Cost: ₩500–₩2,000 per dish.
Ted’s tip: Buy a Korean cookbook in English. “The Maangchi Cookbook” and “Korean Food: Simple & Delicious” have excellent vegetarian sections with clear instructions. Download the YouTube channel “Maangchi” — she’s a Korean grandmother teaching authentic recipes, and most can be easily veganified.
Frequently Asked Questions
Is it hard to be vegetarian in Korea?
It’s definitely harder than in Western countries, but absolutely doable in 2026 — especially in Seoul. The key is knowing where to look (temple food, vegan restaurants, grocery stores) and being able to explain your diet clearly. Small towns are more challenging, but most restaurants will accommodate if you ask. I’ve eaten vegetarian for entire weeks without repeating a restaurant.
What’s the best Korean dish for vegetarians?
Temple food (sachal eumsik) is specifically designed to be plant-based and vegetarian. Beyond that, bibimbap is endlessly customizable — order vegetable-only, and it’s completely vegan. Japchae (stir-fried glass noodles) can be ordered vegetarian at most restaurants. Kimbap is often naturally vegetarian if you confirm no seafood.
Can vegans eat in Korea?
Yes, but it requires more planning than vegetarian eating. Temple food is your best bet since it’s strictly vegan and beautifully prepared. Seoul’s dedicated vegan restaurants are increasing rapidly. Convenience stores have vegan options (vegetable kimbap, edamame, certain fruits). Cooking at home is often the most reliable approach for strict vegans.
What hidden animal products should I watch for?
The biggest culprits are gochujang (red chili paste with anchovies), doenjang (soybean paste, sometimes with fish), anchovy powder in broths, and shrimp paste in kimchi. Always ask restaurants if they have fish-free versions. Check ingredient labels on packaged foods — Korean labels are detailed, though they’re in Korean.
Are Korean side dishes (banchan) safe for vegetarians?
Not always. Many banchan contain fish cake, dried fish, or seafood. Always ask “이거 뭐예요?” (What is this?) when you’re unsure. Vegetable-only banchan (seasoned spinach, mushrooms, bean sprouts) are common at every table — you can usually identify them visually and ask for extra.
Where’s the best place to find plant-based food outside Seoul?
Buddhist temples and temple towns. Gyeongju is built around ancient Buddhist temples and has excellent temple food restaurants. Any major city will have at least a few vegan restaurants near university areas (Hongdae equivalent). Use HappyCow app to find listings. Traditional markets almost always have excellent fresh produce.
Can I get adequate nutrition on a plant-based diet in Korea?
Yes, but be intentional. Korea has excellent plant-based protein sources (tofu, tempeh, beans, grains). Buy supplements for B12 and consider vitamin D. Eat a variety of vegetables, legumes, and grains. Korean cuisine naturally emphasizes these foods, so you’re working with the grain of the food culture, not against it.
What’s the Korean word for vegan?
The most accurate term is “비건” (bi-gun, borrowed from English). You can also say “철저한 채식주의자” (strictly vegetarian). Most older Koreans don’t have a specific word for veganism, so saying “생선과 고기, 계란 없이” (no fish, meat, or eggs) is clearer.
Final Thoughts
When I first came to Korea 35 years ago, I thought the country was completely incompatible with vegetarian eating. I was wrong — I just hadn’t looked deep enough. Korea’s oldest culinary tradition, Buddhist temple food, is vegetarian by design. The country’s markets overflow with produce. Young Seoulites are building a plant-based food culture from scratch. What seemed impossible in 1991 is now genuinely easy in 2026.
Eating plant-based in Korea isn’t about deprivation or constant explanation. It’s about understanding where vegetarian Korean food actually lives — in temples, in traditional markets, in the hands of home cooks, in the growing vegan restaurant scene. It’s about asking the right questions at restaurants and learning to read Korean labels. It’s about discovering that some of your most memorable meals in Korea might be simple temple food that costs ₩10,000 and feeds your soul as much as your stomach.
If you’re coming to Korea as a vegetarian or vegan, come with patience, curiosity, and these tools. You’ll eat better than you expect, understand Korean culture more deeply through its food, and probably help shift the country’s food culture in a more sustainable direction.
— Ted K
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