Japchae, which means “mixed vegetables”, has a fascinating history dating back to the 17th century Joseon Dynasty. Created for royalty without the glass noodles we know today, the dish has evolved significantly while maintaining its celebratory status in Korean cuisine. It’s now a staple on special occasions and holidays, though it's equally enjoyed as an everyday dish. These glass noodles made from sweet potato starch are typically stir-fried with vegetables. While meat is sometimes included, japchae is equally delicious in its vegetarian form, featuring mushrooms, carrots, spinach and onions, seasoned with soy sauce and sesame oil.

While traditional kimchi often contains fish sauce or shrimp paste, many Korean restaurants now offer vegan versions. These plant-based variations maintain the characteristic tangy, spicy flavour through careful fermentation of Napa cabbage, radish and Korean red pepper flakes. Kimchi is packed with probiotics, which support gut health, and it’s rich in vitamins A, B and C.

Dongchimi represents the gentler side of Korean fermented foods, offering a refreshing contrast to its spicier kimchi cousins. This white radish water kimchi has traditionally served as a winter kimchi, though it’s now enjoyed year-round, particularly appreciated during hot summer months for its cooling properties. It offers a refreshing, mild taste without any animal products.

This fermented soybean paste stew can be made entirely vegetarian by omitting meat and seafood. The vegetarian version typically starts with a base of dried kelp (dashima) broth, which provides a rich foundation. The rich, earthy broth with tofu, mushrooms and vegetables is typically served bubbling hot in an earthenware pot called ttukbaegi (뚝배기), creating a warming dish perfect for cold weather.

While typically served with meat or seafood, this soft tofu stew can be prepared as a vegetarian dish. The star ingredient, silken tofu, is added in large, pillowy spoonfuls rather than neat cubes. This extremely soft tofu literally melts in your mouth, creating a creamy texture that contrasts beautifully with the spicy broth. Like doenjang jjigae, sundubu jjigae arrives at the table furiously bubbling in a ttukbaegi (뚝배기).

Pajeon comes from the Korean words “pa”, meaning scallion, and “jeon”, which refers to foods that have been pan-fried or battered. These savoury pancakes are often vegetarian-friendly, especially the kimchi version (kimchijeon) and the spring onion variety (pajeon). Made with a wheat and rice flour batter, they’re crispy outside and chewy inside.

These cold buckwheat noodles traditionally come in two varieties: mul naengmyeon (물냉면, in cold broth) and bibim naengmyeon (비빔냉면, with spicy sauce). While the broth is typically beef-based, many restaurants now offer vegetarian versions using mushroom or vegetable stock. The chewy noodles are served with cucumber, pear, radish and a boiled egg (which can be omitted for vegan diners). The combination of the slightly chewy noodles and crisp vegetables creates a refreshing meal, particularly popular during hot summer months.

Tteokbokki, often called “royal rice cakes” due to its origins in the Joseon Dynasty royal court, has transformed from an elegant royal dish into one of Korea's most beloved street foods. These chewy rice cakes in spicy sauce are traditionally vegetarian, though modern variations might include fish cakes. The classic version features cylindrical rice cakes in a sweet and spicy gochujang-based sauce.

Tip: Most Korean restaurants can modify dishes to be vegetarian-friendly. However, Buddhist temples and dedicated vegetarian restaurants offer the widest selection of plant-based options. Many traditional markets also sell vegetarian ingredients and prepared foods. When dining out in Korea, remember these helpful phrases:

• “Chaesik juseyo” (채식 주세요) - “Please give me vegetarian food”
• “Gogi opseyo” (고기 없어요) - “No meat please”
• “Haemul opseyo” (해물 없어요) - “No seafood please”

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