The first worry travelers face is, “Can I really stay vegan in Korea?” Korean cuisine looks plant-friendly thanks to kimchi and its many vegetable side dishes, but once you sit down, anchovy broth, salted-shrimp seasoning, and fish-cake toppings make a strict 100% plant-based meal difficult. The good news: vegan-friendly Korean restaurants have expanded quickly in Seoul, Busan, and Jeju, so you can still enjoy authentic Korean food.
Temple Cuisine: The Safest Bet
Korean Buddhist temple food (sachal eumsik) has avoided meat and the five pungent alliums for nearly 1,700 years, cooking only with beans, tofu, mountain greens, seasonal vegetables, and nuts. Expect generous, meat-free courses like tofu-skin rolls, pine-nut chilled dishes, and mushroom hot pots.
- Balwoo Gongyang — Insadong, Seoul, Michelin-starred, about KRW 80,000–120,000 per course
- Sanchon — near Anguk Station, about KRW 60,000–90,000
- Sonamu — near Beomeosa Temple, Busan, about KRW 25,000–50,000
Ordering at a Regular Restaurant
- Vegetable gimbap — ask to remove fish cake, ham, crab stick, and egg
- Bibimbap — request no meat, check gochujang for anchovy, and skip the egg yolk
- Bibim guksu — the noodles are vegan, but confirm the sauce has no fish sauce
- Pajeon / buchujeon — check the batter for seafood and whether eggs are used
- Doenjang & sundubu jjigae — ask for a version without anchovy, kelp, or seafood base
In short: When booking or ordering, say clearly “No meat, no fish, no seafood, no fish broth, no fish sauce.” Between temple cuisine, vegetarian hanjeongsik courses, and a fast-growing vegan scene, an authentic Korean food trip is entirely possible. Prices and details are best reconfirmed before your visit.