At the table

How to Order at Korean Restaurants

Most uncertainty disappears when the sequence is clear: check the entrance, find the menu and portion rule, use the bell or tablet, share the side dishes, then pay at the counter.

At the door

Keep shoes on unless the raised floor, shoe cabinet, or staff clearly indicates otherwise. If a queue tablet is present, enter the requested name or phone information and check whether foreign numbers are accepted. At small restaurants, staff may simply ask the party size and point to a table.

Water, cups, utensils, napkins, and extra side dishes may be self-service. Look for a dispenser or marked station before calling staff. A button on the table is a normal service bell. Press it once when ready.

Decode menu endings

• Guk and tang indicate soup. Tang often suggests a longer-cooked or more substantial broth.
• Jjigae is a strongly seasoned stew, often shared but also sold in single portions.
• Gui means grilled. The listed price may be one portion with a two-portion minimum.
• Bokkeum means stir-fried. Bap points to rice, and myeon to noodles.
• Jeongsik is a set meal, usually with rice, soup, and several side dishes.

Confirm quantity before flavor

The most expensive mistake is not pronunciation. It is missing the serving rule. Meat can be priced per 100 grams, per portion, or per set. Large stews may be labeled small, medium, and large rather than one or two servings. Point to the line and confirm the number with fingers if needed.

Tablets are increasingly common and may offer English or Japanese. Review the cart before submitting because options for noodles, rice, spice, and add-ons can be separate. At a handwritten menu, a translation camera is useful for nouns, but photos and staff confirmation remain safer for portion size.

Banchan and refills

Standard banchan are generally included with the meal. They are shared by the table and may be refillable. Ask only for what the table will eat. Some restaurants use a self-service bar, while others refill from the kitchen. Rice, eggs, meat, or premium side dishes are not automatically free just because kimchi is refillable.

Pay at the counter

In many casual restaurants, take the table number or receipt to the front counter. Cards are widely used, and tipping is not expected. Split payment may be possible, but one payment followed by a private settlement is faster during a rush. If the restaurant is cash only, that is usually stated near the entrance or register.

Handle dietary restrictions explicitly

Do not rely on a dish name alone. Vegetable dishes can use anchovy broth, fish sauce, meat stock, or shared cooking surfaces. Show the specific ingredient in Korean, state that it cannot be eaten, and ask staff to confirm with the kitchen. If avoiding an ingredient is medically necessary, choose a restaurant that can explain its preparation clearly rather than assuming a request guarantees no cross-contact.