Is South Korea vegan-friendly?

South Korea requires effort for vegan travellers but is manageable, particularly in Seoul and other major cities. Traditional Korean cuisine uses animal products widely — including in kimchi (fermented fish), stock bases, and fermented pastes. However, there are dedicated vegan restaurants in cities, temple food cuisine is fully plant-based, and awareness of plant-based diets is growing.

What is Korean temple food?

Temple food (사찰음식, sachal eumsik) is the cuisine developed by Korean Buddhist monasteries — entirely plant-based and free of the five pungent vegetables (garlic, green onion, chive, leek, and wild garlic) that are excluded from Buddhist monastic diets. It is delicate, umami-rich, and uses fermented and dried vegetables extensively. Temple food restaurants exist in Seoul and other cities and offer a different plant-based experience to mainstream Korean food.

Does standard Korean kimchi contain meat or fish?

Standard Korean kimchi typically contains salted shrimp (saeujeot) or fish sauce (or both) as fermentation agents. Fully vegan kimchi is available but must be specifically sought out — it is labelled as such or available at vegan/Buddhist restaurants. In regular restaurants, assume kimchi is not vegan unless confirmed.

Vegan Travel in South Korea | The South Korea Guide

Navigating Korean food as a vegan or vegetarian requires knowing what to look for, where to look, and a few key phrases. It is more demanding than in some Asian countries but far from impossible — and the rewards, particularly in discovering Korean temple food and dedicated plant-based cooking, can be substantial.

The Challenge

Standard Korean cuisine relies heavily on animal-derived ingredients:

Kimchi — almost universally contains salted shrimp or fish sauce
Stock bases — doenjang jjigae (soybean paste stew) and many soups are made with anchovy (myeolchi) or meat-based stocks
Gochujang — usually vegan, but some commercial versions add anchovy extract
Banchan — the side dishes at a restaurant meal may contain fish preparations, dried shrimp, or meat products, even when the dish appears vegetable-based

This means that eating a truly plant-based meal at a standard Korean restaurant requires navigating a minefield of hidden animal products. The awareness of vegetarianism among restaurant staff varies widely, and “no meat” (고기 없이) may not prompt consideration of fish-based stocks.

Temple Food

Korean Buddhist temple food is the strongest plant-based tradition in Korea. It is:

Entirely free of meat, fish, and seafood
Free of the five pungent vegetables (garlic, green onion, chive, leek, wild garlic) — so distinctly different from standard Korean flavour profiles
Rich in fermented and preserved plant ingredients, dried mushrooms (particularly shiitake), mountain vegetables, tofu, and grains
Complex and deeply flavoured through techniques developed over centuries

Where to find temple food:

Sanchon (산촌) — Seoul, Insadong: one of the most accessible temple food restaurants, serving multi-course plant-based meals based on traditional recipes. More expensive than standard Korean food but widely considered the best introduction to the tradition.
Balwoo Gongyang (발우공양) — Seoul, Jogyesa Temple (inside the main temple complex): highly regarded temple food restaurant affiliated with the Jogye Order. Advance reservation required.
Temple Stay programmes — many major temples offer overnight or day-visit temple stay programmes that include meals prepared by the monks. Participating in a temple stay is one of the most immersive ways to experience authentic temple food.

Dedicated Vegan Restaurants

Seoul has the most developed plant-based restaurant scene in South Korea. Key areas:

Mangwon and Mapo — several independent vegan restaurants
Hongdae — vegan cafés and restaurants catering to younger, trend-conscious demographics
Insadong — vegetarian and temple food options in the traditional arts district
Itaewon — international food district with multiple vegan-friendly restaurants including global cuisines

Apps: HappyCow (the standard international vegan restaurant finder) has reasonable coverage for Seoul. Naver Map searches for “비건 식당” (vegan restaurant) produce results.

Outside Seoul, the vegan restaurant scene is thinner. Busan, Jeonju, and Jeju have some options; smaller cities may require cooking in accommodation or seeking out tofu-based dishes from restaurant menus.

Safer Options at Standard Restaurants

Without access to dedicated vegan restaurants, these are the lower-risk options at typical Korean restaurants:

Bibimbap (without egg) — rice and vegetable dish, request without egg (계란 빼주세요) and confirm stock. Not foolproof but often manageable.
Japchae (glass noodles) — often contains meat, but can sometimes be ordered without
Pajeon (green onion pancake) — vegetable versions exist but may use seafood variations
Doenjang jjigae without meat — the paste itself is plant-based but the stock typically uses anchovy; requesting a vegetable stock (채수로 만들어 주세요) is the correct approach

Useful Korean Phrases

저는 채식주의자입니다 (Jeoneun chaesik juuijaimnida) — “I am vegetarian”
저는 비건입니다 (Jeoneun began imnida) — “I am vegan”
고기 없이 해주세요 (Gogi eopsi haejuseyo) — “Please make it without meat”
생선도 안 됩니다 (Saengseon-do an doemnida) — “I also cannot eat fish”
멸치 육수 안 됩니다 (Myeolchi yuksu an doemnida) — “No anchovy stock please”
채수로 해주세요 (Chaesu-ro haejuseyo) — “Please use vegetable stock”

Convenience Store Food

Korean convenience stores (GS25, CU, 7-Eleven, Emart24) stock plain triangle gimbap (kimbap) with simple vegetable fillings, cup ramen (some vegan versions exist — check ingredients), and fresh fruit. They are a reliable fallback.

Instant noodle brands such as Nongshim’s “Soon Veggie Ramyun” are specifically vegan and available in convenience stores nationwide.

Vegan and Vegetarian Travel in South Korea