Korean food is one of the best reasons to visit South Korea: bold, spicy, garlicky and fermented, cheap at street level and served with a spread of free side dishes at almost every meal. A bowl of kimchi stew costs about 10,000 won (US$7), a table-grilled pork belly dinner 20,000 won a head, and markets like Seoul’s Gwangjang and Busan’s Jagalchi feed you for less. This guide lists what to order and what it costs, how Korean restaurants work, where to eat in each region and how to manage as a vegetarian.
What Korean food is like#
Rice, soup and banchan
Every meal is built on rice, a soup or stew, and small shared side dishes (banchan) that come free and are refilled on request.
Fermentation
Kimchi, gochujang chilli paste, doenjang soybean paste and jeotgal salted seafood give the cuisine its deep, sour and savoury taste.
Grill at the table
Barbecue restaurants put a charcoal or gas grill in the middle of the table; staff often cut the meat with scissors as it cooks.
Street food
Tteokbokki, fish cakes, hotteok pancakes and skewers from market stalls and carts for 1,500 to 6,000 won.
Seafood coast
Busan, Jeju, Tongyeong and Yeosu serve raw fish (hoe), grilled hairtail, abalone and oysters straight from the boats.
Temple food
Buddhist cuisine without meat, fish, garlic or onion, the best option for vegetarians and vegans.
Twenty dishes to eat in South Korea#
Prices are for Seoul at roughly 1,400 won to US$1; regional cities are 10 to 20% cheaper.
| Dish | What it is | Typical price |
|---|---|---|
| Samgyeopsal | Thick pork belly grilled at the table, wrapped in lettuce with garlic, kimchi and ssamjang paste; minimum two portions | 16,000 to 20,000 won ($11 to 14) per portion |
| Galbi | Marinated beef or pork short ribs on charcoal; Korean hanu beef is the luxury version | Pork 17,000 to 22,000 won; beef 35,000 to 70,000 won ($25 to 50) |
| Bulgogi | Thin slices of sweet soy-marinated beef, pan-cooked or grilled | 15,000 to 25,000 won ($11 to 18) |
| Bibimbap | Rice topped with seasoned vegetables, egg and gochujang; dolsot version sizzles in a hot stone bowl | 10,000 to 14,000 won ($7 to 10) |
| Kimchi jjigae | Bubbling stew of aged kimchi, pork and tofu, the national comfort food | 9,000 to 11,000 won ($6 to 8) |
| Sundubu jjigae | Spicy soft-tofu stew with seafood or pork, an egg cracked in at the table | 10,000 to 12,000 won ($7 to 9) |
| Naengmyeon | Chewy buckwheat noodles in icy beef broth (mul) or spicy sauce (bibim), the summer dish | 12,000 to 17,000 won ($9 to 12) |
| Tteokbokki | Cylindrical rice cakes and fish cake in sweet-hot chilli sauce from street stalls | 4,000 to 6,000 won ($3 to 4) |
| Korean fried chicken (chimaek) | Double-fried chicken, plain, garlic-soy or spicy yangnyeom, eaten with beer | 20,000 to 28,000 won ($14 to 20) for a whole chicken |
| Hotteok | Griddle pancake filled with brown sugar, cinnamon and nuts; Busan’s ssiat hotteok adds seeds | 1,500 to 2,500 won ($1 to 2) |
| Samgyetang | Whole young chicken stuffed with rice, ginseng and jujube in broth, eaten on the hottest summer days | 18,000 to 22,000 won ($13 to 16) |
| Gimbap | Rice and fillings rolled in seaweed, sold in every snack shop and convenience store | 3,500 to 6,000 won ($2.50 to 4) |
| Haemul pajeon | Crisp spring-onion pancake with squid and prawns, paired with makgeolli | 15,000 to 20,000 won ($11 to 14) |
| Japchae | Sweet-potato glass noodles stir-fried with vegetables, beef and sesame oil | 12,000 to 18,000 won ($9 to 13) |
| Dakgalbi | Spicy chicken, cabbage and rice cakes stir-fried on a big pan at the table, Chuncheon’s speciality | 14,000 to 17,000 won ($10 to 12) per person |
| Budae jjigae | “Army stew” of ramen, sausage, Spam, beans and kimchi, a post-war invention | 11,000 to 14,000 won ($8 to 10) per person |
| Dwaeji gukbap | Busan’s milky pork-bone soup with rice, seasoned with salted shrimp | 9,000 to 12,000 won ($6 to 9) |
| Jjajangmyeon | Korean-Chinese noodles in black-bean sauce, the delivery classic | 7,000 to 10,000 won ($5 to 7) |
| Gamjatang | Pork-spine and potato stew, a late-night and hangover favourite | 10,000 to 13,000 won ($7 to 9), more for a shared pot |
| Bingsu | Shaved milk ice with red bean, fruit or injeolmi rice cake, the summer dessert | 10,000 to 16,000 won ($7 to 11) |
Raw beef (yukhoe) with pear and egg yolk, live baby octopus (sannakji) that still wriggles on the plate, and grilled intestines (gopchang and makchang) are the adventurous orders.
How Korean restaurants work#
Most restaurants do one thing: a barbecue house, a noodle shop, a stew place, a chicken pub. The menu on the wall is often short and in Korean only, so learn the names of the dishes you want or use your phone’s camera translation. Banchan (side dishes) arrive automatically and are refilled for free; many places have a self-service banchan bar by the kitchen. Water is free, usually from a dispenser, and cutlery is in a drawer under the table.
To order, press the call button on the table or call “jeogiyo!” (excuse me). Newer places use a tablet at the table or a kiosk by the door, which may need a Korean phone number or card. Barbecue and stew pots are usually sold by the portion with a two-portion minimum, so solo travellers do better at noodle shops, gimbap shops, food courts and the “honbap” (eating alone) counter restaurants now common in Seoul. You pay at the counter by the door when you leave, and tipping is not done.
At a barbecue, the staff often take over the grill; let them. Wrap a piece of meat with garlic, chilli and ssamjang in a lettuce or perilla leaf and eat it in one bite.
Banchan and kimchi#
A standard meal comes with three to a dozen banchan: cabbage kimchi, cubed radish kimchi (kkakdugi), seasoned bean sprouts, spinach with sesame, stir-fried anchovies, fish cake, rolled egg and potato salad are all common. In Jeonju and the Jeolla provinces, a full hanjeongsik table can carry 20 or more. Kimchi is far more than one dish: there are hundreds of varieties, from summer cucumber kimchi to watery white kimchi (baek kimchi) without chilli. Museum Kimchikan in Insadong, Seoul, explains how it is made and runs tasting sessions.
Asking for more banchan is normal and free, but take only what you will eat: Korea charges for food waste and some buffets fine leftovers.
Food markets: Gwangjang, Noryangjin and Jagalchi#
Gwangjang Market in Jongno 5-ga, Seoul, is the country’s most famous food market, open from morning until about 11pm. Rows of stalls sell bindaetteok (mung-bean pancakes, about 6,000 to 8,000 won), “mayak” mini gimbap, yukhoe raw beef, sundae blood sausage and kalguksu knife-cut noodles. After complaints about overpriced and undersized plates in 2023, prices are posted at most stalls; check the board before you sit.
Noryangjin Fisheries Wholesale Market in western Seoul is a huge indoor fish market where you pick live fish, crab or octopus at a stall, then carry it upstairs to a restaurant that cooks or slices it for a per-person table fee. Agree the weight and price before the stall kills the fish.
Jagalchi Market by the harbour in Nampo-dong, Busan, works the same way: ground-floor stalls sell everything from sea squirt to grilled eel, and the upper floors serve it raw or as spicy fish stew. Nearby Gukje Market and BIFF Square sell ssiat hotteok and fish cakes. Other markets worth a meal are Tongin Market in Seoul’s Seochon, where you buy brass coins to fill a lunch box from the stalls, Mangwon Market near Hongdae, and Dongmun Market in Jeju City, which runs a night market.
Regional specialities#
Food is a reason to travel within Korea, and every city claims a dish:
- Jeonju: the home of bibimbap, served with brass bowls and many banchan for 15,000 to 20,000 won, plus kongnamul gukbap (bean-sprout soup for hangovers) and makgeolli houses where each kettle brings a new set of side dishes. Nambu Market has a weekend night market.
- Busan: dwaeji gukbap, milmyeon (Busan’s wheat version of cold noodles), raw fish at Gwangalli and Jagalchi, and fish cake (eomuk) from the city’s famous makers.
- Jeju: black pork (heuk dwaeji) barbecue, galchi (silver hairtail) grilled or stewed, abalone porridge (jeonbok-juk), sea urchin seaweed soup and tangerines. The island’s haenyeo women divers sell their catch at shacks on the coast, especially around Seogwipo.
- Gyeongju: Hwangnam-ppang, a small pastry filled with red bean, and ssambap (rice with a basket of wrapping greens).
- Chuncheon: dakgalbi and makguksu buckwheat noodles on the restaurant street near Myeongdong.
- Andong: jjimdak (braised chicken with glass noodles), heotjesatbap (temple-style mixed rice) and strong Andong soju.
- Tongyeong and Yeosu: oysters, chungmu gimbap (plain rolls with spicy squid) and Yeosu’s gat kimchi made from mustard leaf.
- Suwon: giant marinated beef galbi, and fried chicken alley by the Hwaseong Fortress gate.
- Daegu: makchang (grilled pork intestine) and flat dumplings.
Drinks#
Soju (16 to 17%) and beer are drunk with meals, often mixed as “somaek”. A bottle costs 5,000 to 7,000 won in a restaurant and under 2,200 won at a convenience store. Makgeolli, a milky rice wine of about 6%, is the traditional match for pajeon. See our nightlife guide for drinking etiquette and bars.
Non-alcoholic drinks are worth trying too. Restaurants pour free barley tea (bori-cha) or corn tea. Sikhye is a sweet rice drink often served after a meal or at a jjimjilbang; omija (five-flavour berry) tea and yuja (citron) tea are served hot or cold. Korea has a huge cafe culture, with an iced Americano at 4,500 to 6,500 won at chains and design-led cafes in every neighbourhood. Banana milk in its squat bottle is the convenience-store classic.
Etiquette at the table#
- Wait for the eldest. The oldest person at the table starts eating first; at a meal with Korean hosts, wait for them.
- Chopsticks and spoon: Korean chopsticks are flat and metal. Rice and soup are eaten with the spoon, and bowls stay on the table rather than lifted to your mouth. Never stand chopsticks upright in rice, which recalls funeral offerings.
- Pouring: pour drinks for others, never yourself, and receive a glass with two hands from someone older.
- Sharing: stews and banchan are shared; use your own spoon or take a portion into your bowl.
- Shoes: take shoes off when a restaurant has raised floor seating (look for shoes at the step).
- Paying: one person usually pays at the counter; splitting by dish is uncommon but fine to ask for among friends.
Lunch sets (jeomsim teukseon) are the best value in Korea: many restaurants that charge 20,000 won or more at dinner serve a stew, rice and full banchan for 9,000 to 12,000 won between 11:30am and 2pm, when office workers queue.
Vegetarian, halal and dietary needs#
Korea is hard for vegetarians. Kimchi contains fish sauce or salted shrimp, soups use anchovy or beef stock, and “vegetable” dishes often hide ham or tuna. Say “gogi ppaego juseyo” (please leave out the meat), but assume the stock contains meat or fish unless the restaurant is vegetarian. Temple food is the safe choice: Balwoo Gongyang, opposite Jogyesa temple in Seoul, serves Buddhist set menus, and a temple stay includes vegetarian meals. Bibimbap without egg or meat, japchae, vegetable gimbap and pajeon are the usual fallbacks; HappyCow lists vegan restaurants in Seoul and Busan.
Halal food is concentrated around the Seoul Central Mosque in Itaewon, with Korean halal restaurants and Muslim-friendly certification spreading in tourist areas. Gluten-free eating is difficult because soy sauce and gochujang contain wheat. Restaurant hygiene is good and street food is generally safe; tap water is treated, though most people drink filtered or bottled.
What a meal costs#
| Meal | Typical price |
|---|---|
| Convenience-store meal (gimbap, ramen, snack) | 3,000 to 6,000 won ($2 to 4) |
| Street food snack | 1,500 to 6,000 won ($1 to 4) |
| Lunch set or stew with banchan | 9,000 to 13,000 won ($6 to 9) |
| Barbecue dinner with soju, per person | 25,000 to 45,000 won ($18 to 32) |
| Hanu beef dinner, per person | 60,000 to 120,000 won ($43 to 86) |
| Fine-dining tasting menu, Seoul | 150,000 to 350,000 won+ ($110 to 250) |
Cooking classes in Seoul teach kimchi, bulgogi and pajeon in a half day for about 60,000 to 100,000 won and often include a market visit.
Best places to eat in South Korea#
More South Korea guides#
South Korea travel guide · Best Time · Cherry Blossom · Costs · Culture · Getting Around · Itineraries · Nightlife · Shopping · Visas
Korean food FAQs#
What food is South Korea famous for?
Korean barbecue (samgyeopsal and galbi), kimchi, bibimbap, kimchi stew, fried chicken and street food like tteokbokki. Regional dishes such as Jeonju bibimbap, Busan pork soup and Jeju black pork are also famous.
Is food expensive in South Korea?
Everyday food is reasonable: a stew or bibimbap with free side dishes costs 9,000 to 14,000 won (US$6 to 10), and street snacks 1,500 to 6,000 won. Barbecue dinners run 25,000 to 45,000 won a head, and imported fruit and Western food are expensive.
Do you tip in Korean restaurants?
No. Tipping is not expected and the price on the menu is what you pay, at the counter as you leave.
Can you eat alone at a Korean barbecue?
Many barbecue places require two portions minimum, so a solo diner may be refused or asked to pay for two. Look for “honbap” solo-friendly restaurants, or eat noodles, stews and gimbap alone instead.
Is Korea good for vegetarians?
It is difficult because fish sauce, salted shrimp and meat stocks are in most dishes, including kimchi. Temple food restaurants and temple stays are the most reliable vegetarian options.
Is Korean food very spicy?
Many dishes are spicy, but plenty are not: bulgogi, galbi, samgyetang, japchae, gimbap and naengmyeon in broth are mild. Ask for “an maepge” (not spicy) when ordering.
What is the best food market in Seoul?
Gwangjang Market for street food and mung-bean pancakes, Noryangjin for live seafood, and Tongin Market for its coin lunch box. Check posted prices at Gwangjang stalls before you sit down.
Is street food safe in South Korea?
Yes. Hygiene standards are high and busy stalls turn food over fast. Tap water is treated and safe, though most Koreans drink filtered or bottled water.