Dining out in South Korea is a unique and wholesome experience. Whether solo or with friends, I have eaten at dozens upon dozens of restaurants across this beautiful country. From my perspective as a non-native eagerly absorbing a new culture and language over many years, I believe I can provide some insight into some unique Korean restaurant basics.

While you don’t have to be fluent in Korean to travel around the country easily, it’s highly advisable to at least know the Korean alphabet and some simple phrases. So let’s dive into some unique things about the restaurant experience in Korea and along the way, learn some useful Korean phrases and vocabulary for dining out. Just a note that my pronunciation helpers are approximate, as it can be difficult to show the exact Korean pronunciation in roman letters.

Side Dishes

Korean cuisine is so hearty, full of flavor, and there are so many dishes to discover. To shield your clothes from the splattering of rich broths and sauces, some restaurants will even give you an apron to wear during your meal! A unique trait of Korean meals are the numerous small plates of various side dishes or Banchan (반찬). As I heard someone once say: “You know a Korean restaurant is going to be good when you order one thing and forty plates come out!” Well… it’s not usually that many plates but it is a lot!

These little side dishes come in so many varieties such as pickled and marinated veggies, tofu and steamed eggs. Perhaps the most famous banchan and general accompaniment to Korean meals is Kimchi (김치) : that signature spicy, tangy fermented cabbage. Restaurants usually offer free refills of banchan. Add to that the rice and soup usually served alongside, and even a small entrée easily becomes a very filling meal.

Korean Utensils

Korean eating utensils consist of spoons – Su-ka-rak (숟가락) and chopsticks – Cheo-ka-rak(젓가락) . Together, the term for Su-ka-rak and Cheo-ka-rak is shortened to Su-cheo ( 수저 ).

Some may wonder why Korean chopsticks are metal rather than wooden as is found in other East Asian countries. I heard that in the ancient Korean dynasties, cutlery was metal because it changes color when it touches poison: allowing the royals to safely eat their meals. These sleek utensils are still used today. If you sit down and don’t see your 수저, they’re often stored in bulk inside a little drawer attached to the table. On a side note, I must say I find traditional Korean cutlery so elegant! You can get your own beautiful set of stainless steel spoons and chopsticks here!

No Tipping

Budget travelers like myself will rejoice in the fact that there is no tipping culture in South Korea. The before-mentioned unlimited side dishes and overall filling nature of Korean food combined with no added gratuity payment makes eating out in Korea very affordable (and part of what makes South Korea a pretty affordable country in general).

Something about the lack of tipping culture makes the kindness and hospitality from staff feel more genuine to me because I know their not trying to milk extra money out of patrons.

Waiters Don’t Excessively “Check” on You

Coming from a North American perspective, I am accustomed to servers and hosts frequently checking on their patrons; often just to “see how they are”, how they like the food, etc. This isn’t typical in Korea and I must say, it lends itself to a more relaxed dining experience for me. If you need something at a restaurant in Korea, you call out “Cheo-gi-yo!” ( 저기요) which means “Over Here” / “Excuse me”.

As far as ordering food in Korean and generally asking for what you need, I have learned to become well acquainted with the term “Chu-say-yo” (주세요). This is a polite way to ask for something. For example: Menu Ju-say-yo? (May I have a menu?) , Kimchi Jjigae Chu-say-yo? (May I have Kimchi Stew?). Add “Chom” ( 좀) to make it even more polite. Mool Chom Chu-say-yo? (물 좀 주세요) – May I have water?

No Substitutions (Traditionally)

Again, from my North American perspective, I am used to restaurant patrons making little requests to customize a meal to suite their taste. “Can I get that a little less spicy?”, “Can I get that but without mushrooms?” Just a heads up that such a request in Korea may result in either a flat out “No” or at the very least some judging stares. Some of the best restaurants in Korea are small places where they specialize in one or just a few dishes. So, asking to change a carefully perfected recipe could be seen as rude. I’ll say I have not experienced this first hand but have heard this from some other frequent travelers to Korea as well as native Koreans.

Group Eating

One of the most distinct Korean restaurant basics is that eating is typically a communal affair. Many dishes are served in large portions intended to share. In fact, some restaurants will only serve a minimum of 2 people. However, in my experience as a frequent solo traveler here, eating out alone in Korea is not too difficult. In recent years, it’s even becoming an increasingly popular phenomenon referred to as Honbap (혼밥)– which combines the words Honja – 혼자 (Alone) and Bap – 밥 (Literally Rice but interchangeable with meal).

So just be aware that a restaurant serving mainly Korean barbecue at large tables for example, may only allow groups of two or more. A restaurant with a variety of smaller dishes like stews, dumplings or noodle dishes should have no problem seating a solo diner.

Simple Korean Phrases for Eating Out

Here’s a little recap of some simple Korean phrases for restaurants! (And a couple more handy Korean phrases to know!)

When I first ate out by myself in Seoul, it was quite intimidating. But through the kindness and patience of some locals as I was navigating the language and customs, it’s been so fun to learn about these Korean restaurant basics so that I can share it with others! If you plan on traveling to Seoul, I hope you find this little guide helpful and don’t forget to check out my Packing List for South Korea for all your travel needs!