If you have food allergies and you’re heading to Seoul, you can stay safe with the right prep, even if your Korean is limited. The food system in Korea is different from what many Westerners expect, so a few extra steps are worth your time.
Why Korean Restaurants Respond to Allergies in a Unique Way
Seoul has a strong culture of sharing plates and using layered seasonings. Many restaurants are now aware of common food allergies, yet the biggest hurdle is still language. A worker can want to help, but their response depends on hearing the risk level expressed in Korean. If not, they may underestimate how serious the situation is.
In busy districts like Gangnam and Myeongdong, you might meet English-speaking staff around 40% of the time. Venture outside Seoul and that percentage drops to near zero. At tiny local spots, the owner might never have encountered a serious allergy case, since that level of concern isn’t baked into Korean dining culture.
The Allergy Card Strategy That Actually Works
Stop explaining allergies face-to-face. A Korean-language allergy card is faster and clearer. Use this pattern:
- "저는 ___ 알레르기가 있어요" (I have an allergy to ___)
- "___이 들어간 음식은 못 먹어요" (I cannot eat food containing ___)
Cut these onto business-card-size paper. Laminate them if you have a sleeve handy. Hand the card to the server the moment you sit down—before the menu is opened. Travelers often make the mistake of waiting until after the meal is ordered. At a Korean restaurant, that is seconds away from the chef’s wok, and seconds can be too late.
Cross-Contamination: The Hidden Challenge
One detail allergy cards rarely cover: most Korean kitchens overlap their cooking tools. A request to leave out shrimp doesn’t guarantee your plate stays shrimp-free if the grill, pan, or knife just worked the seafood pancake.
Slide this line onto your card: "교차 오염 주의해 주세요" (Please prevent cross-contamination). Strangers shared at the grill, bowl, and service counter—so your shrimp-free stir-fry can still share oil or grill marks. The command is quick, the gesture rare. Your diet, not just your plate, will thank you.
Translation Apps vs. Reality
Naver's Papago handles Korean better than Google Translate, but menus are tricky. Many dishes use old-fashioned terms or regional dialects. When “sundae” flashes, remember it’s the blood sausage you’ll get, not dessert. “Jeon” is worse: it might be a friendly savory pancake, but it usually hides some surprise ingredient, and the ingredient list isn’t listed.
The easiest fix: let the camera camera take a photo. Papago reads labels and ingredients, and the app is faster than you are. For menus, use camera mode with photo mode. When you walk into a Korean place, snap the food lineup on the wall; you’ll get the Korean, the English, the calorie, even the heat levels. Many Korean restaurants show everything, the owner just has to mind the lighting.
Emergency Phrases That Get Immediate Response
If a food allergy kicks in, the faster you speak, the quicker help arrives:
- “119” is the Seoul 911.
- “도와주세요!” (Help me!)— pronounced “dowa-juseyo.” it’s the one-word shout you want.
- “알레르기” (allergy)— pronounced “al-le-reu-gi.”
Responders on the line can often snap into English, and many drivers are trained, but the extra seconds still count. Download a hospital app and keep the link on the lock screen in case ads ruin the screen on the phone. Don’t forget the business card. When in doubt, the card plugs in your hotel, and the front desk even might help with an emergency.
Hidden Allergens in Common Korean Foods
Many travelers face unexpected allergens because key ingredients in popular dishes can hide allergens:
- Kimchi: shrimp paste or fish sauce often gets added for flavor.
- Doenjang (soybean paste): wheat can slip in during fermentation.
- Tteokbokki: the red sauce sometimes contains bits of fish cake.
- Gimbap: egg is the standard, and crab stick sometimes shows up.
- Naengmyeon (cold noodles): while the base is buckwheat, garnished egg is common.
Also, nearly every Korean soup base is flavored using anchovies or kelp. If you think vegetarian equals safe, you still need to check every menu item carefully.
Small Town vs. Seoul: Adjust Expectations
In Seoul, mainly in Itaewon and Hongdae, your printed allergy card is understood about 80% of the time. Staff usually confirm with the kitchen. Beyond the capital, the situation shifts. Small city employees know much less about allergen safety.
In rural diners, servers may read your card as “foreign preference” not as medical advice. It’s irritating, but attitudes are changing. Younger servers have traveled, watched global videos, and are much more allergy-aware.
Digital Tools Beyond Translation
For extra support, install the 1330 Korea Travel Hotline app. It’s free and lets you chat with interpreters, available 24-7. They can even call the kitchen for you. Few tourists realize this handy service is just a download away.
Another handy hack is using food delivery apps like Baemin. The allergy filter isn’t foolproof, but it’s less risky than barging into a restaurant completely unaware. You can even take a screenshot of a dish, hand it to the staff, and ask if any similar options are safe.
What You Can Do Before Your Trip
For anyone visiting Korea soon:
- Make allergy cards in Korean and print them before you leave.
- Load Papago on your phone, not just Google Translate.
- Save the 1330 food allergy hotline number in your contacts.
- Assume allergy protocols will be stronger in Seoul than in smaller cities.
Korea is slowly but steadily ramping up allergy education. Five years ago, saying “gluten-free” drew puzzled looks. Now chic Seoul cafés flaunt detailed redness menus like they’re the latest interior trend. Change is happening, just not at tourist speed. Funny how a printed Korean card often works better than the flashiest translation app.