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EatingUpdated 2026-09-09· 7m

Eating Vegetarian in Korea Without Getting Fish Broth

The problem is not finding vegetable dishes. It is that anchovy stock and fish sauce are in almost everything that looks vegetarian, including the kimchi.

Reality check

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Korean food is full of vegetables and almost none of it is vegetarian. That sentence is the whole difficulty. The seasoning base of the cuisine is anchovy stock, fish sauce and shrimp paste, and it goes into dishes that arrive at the table looking like nothing but vegetables.

The three things hiding in plain sight

Anchovy stock is the default base for soups and stews, including the bean-paste stew that reads as vegetarian on any menu. Fish sauce goes into most kimchi. Shrimp paste seasons a range of side dishes. None of these are listed, and staff often do not think of them as ingredients — they are simply what the dish is made of.

What is usually safe

DishWhy it worksAsk about
Temple cuisineStrictly plant-based by religious ruleNothing — this is the one reliable category
Vegetable pancakeBatter and vegetables, pan-friedWhether there is seafood in the batter
BibimbapRice and seasoned vegetablesThe egg, the beef, and the stock in any soup served with it
Cold noodles in bean brothThe broth is soy, not fishSeasonal — mostly a summer dish
Rolled kimbap, vegetable versionRice, vegetables, seaweedHam and imitation crab in the standard version

Temple food excludes more than meat

Buddhist temple cuisine leaves out meat, fish, dairy and eggs, and also garlic, onion, spring onion, leek and chives — the pungent vegetables held to disturb meditation. That makes it strictly vegan, and it also makes it taste unlike the rest of Korean cooking. It is worth seeking out on its own merits, not only as a safe option.

How to ask

  1. 1

    Ask about the stock, not the dish

    “Is this vegetarian?” often gets a yes, because the dish contains no visible meat. Asking what the broth is made from gets a real answer.

  2. 2

    Carry the question written down

    A short note in Korean saying you eat no meat, fish, or fish stock does more work than any amount of pointing. Show it rather than explaining it.

  3. 3

    Name the specific things

    Meat, fish, anchovy stock, fish sauce, shrimp paste. Listing them is what makes the question answerable. “Vegetarian” as a category is not widely used as a filter in Korean kitchens.

  4. 4

    Believe a no

    If staff say a dish cannot be made without the stock, that is accurate rather than unhelpful — the stock was made this morning and the dish is built on it.

Practical strategy

  • Dedicated vegetarian and vegan restaurants exist in Seoul and have grown steadily. In a big city, seeking one out beats negotiating in a general restaurant.
  • Indian, Thai and Middle Eastern restaurants in Seoul handle the request without translation friction.
  • Convenience stores are harder than they look — even plain items often contain fish or meat stock. Read the label with a camera translation.
  • Buddhist temple stay programmes include meals, and the food is the point rather than an accommodation.
  • Outside the big cities, the honest answer is that it gets difficult. Plan around temple restaurants and self-catering.
+Is kimchi vegetarian?

Usually not. Most kimchi is made with fish sauce or salted shrimp. Vegan kimchi exists and is sold as such, but the default is not.

+What about the free side dishes?

Assume they are seasoned with fish products unless you have asked. They arrive without being ordered, so there is no natural moment to ask — do it when you order the main dish.

+Is it easier to be pescatarian?

Considerably. Most of the hidden ingredients are seafood-based, so the difficult category disappears.

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